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Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-01-12 , DOI: 10.1111/jfpe.13365
Julia Krapf 1 , Linda Ding 1 , Juliane Brühan 1 , Luisa Lorimer 1 , Goeran Walther 2 , Eckhard Flöter 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-01-12 , DOI: 10.1111/jfpe.13365
Julia Krapf 1 , Linda Ding 1 , Juliane Brühan 1 , Luisa Lorimer 1 , Goeran Walther 2 , Eckhard Flöter 1
Affiliation
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The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree of sprouting (DoS) of the differently sprouted samples and characteristic properties of flour and extrudates were studied and compared. During sprouting of wheat with increasing temperature and time an increase of the α‐amylase activity, the vitamin C and reducing sugar content, and a decrease of the peak viscosity was observed. The greatest effect was found at 20°C. Furthermore, the lowering of the viscosity of the flour suspension results in a reduction of the pressure and temperature in the extruder die. The extrudates of sprouted wheat flour were found to be easier to break, had a lower density, an increased longitudinal expansion index, and an improved cold‐water solubility. A good correlation between the DoS and other properties of flour and extrudates was found, indicating a good predictive power and applicability of the DoS concept for wheat samples and their product development and specification.
中文翻译：
发芽温度对小麦粉和直接膨化挤出物选择性能的影响
研究了发芽温度对小麦发芽的影响以及发芽小麦粉生产的膨化挤出物性能的影响。因此，小麦在五个不同的温度下发芽，然后进行干燥，研磨，然后使用双螺杆挤出机将所得面粉用于生产挤出物。为了了解发芽温度的影响，研究并比较了不同发芽样品的发芽程度（DoS）以及面粉和挤出物的特性。随着温度和时间的升高，小麦发芽期间α-淀粉酶活性，维生素C和减少的糖含量增加，峰值粘度降低。发现在20°C时效果最大。此外，面粉悬浮液粘度的降低导致挤出机模具中压力和温度的降低。发现发芽的小麦粉挤出物更容易破碎，密度较低，纵向膨胀指数增加，冷水溶解度提高。发现DoS与面粉和挤出物的其他特性之间具有良好的相关性，这表明DoS概念对小麦样品及其产品开发和规格具有良好的预测能力和适用性。
更新日期：2020-01-12
中文翻译：
发芽温度对小麦粉和直接膨化挤出物选择性能的影响
研究了发芽温度对小麦发芽的影响以及发芽小麦粉生产的膨化挤出物性能的影响。因此，小麦在五个不同的温度下发芽，然后进行干燥，研磨，然后使用双螺杆挤出机将所得面粉用于生产挤出物。为了了解发芽温度的影响，研究并比较了不同发芽样品的发芽程度（DoS）以及面粉和挤出物的特性。随着温度和时间的升高，小麦发芽期间α-淀粉酶活性，维生素C和减少的糖含量增加，峰值粘度降低。发现在20°C时效果最大。此外，面粉悬浮液粘度的降低导致挤出机模具中压力和温度的降低。发现发芽的小麦粉挤出物更容易破碎，密度较低，纵向膨胀指数增加，冷水溶解度提高。发现DoS与面粉和挤出物的其他特性之间具有良好的相关性，这表明DoS概念对小麦样品及其产品开发和规格具有良好的预测能力和适用性。
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