Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree
文献类型： 外文期刊
作者： Liu, Yang 1 ; Fu, Liping 1 ; Xiao, Hanbing 1 ; Zhao, Can 1 ; Zhang, Wenhui 2 ; Tian, Yuting 1 ; Xiang, Qisen 4 ; Zhao, Yingting 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Proc & Food Sci, Lasa 850000, Peoples R China
3.Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Specia, Fuzhou 350002, Peoples R China
4.Zhengzhou Univ Light Ind, Coll Food & Biol Engn, Zhengzhou 450001, Peoples R China
关键词： Highland barley; Heat treatment; Structural properties; Physicochemical properties
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 319 卷
页码：
收录情况： SCI
摘要： Highland barley (HB) is a plateau endemic crop with strong cold tolerance, drought tolerance and short growth period, but it is difficult to get out of Tibet due to its flour's lack of gluten protein, weak gelatinization and poor sensory quality. In this paper, traditional stir-frying, steam blasting, microwave and far-infrared baking were used to modify HB seeds. The treated HB (with 50 % gelatinization degree as the processing endpoint) and untreated control were milled into flour, and their physicochemical properties along with structural characteristics were comparatively analyzed. The results showed that the gelatinization and rheological properties of HB were improved by the four treatments, and the binding state of starch and non-starch components was significantly changed. Compared with the untreated HB, the protein content of steam blasting HB increased by 10.43 %. The pyrazine volatile compounds in HB treated by stir-frying, microwave and far-infrared baking increased by 5, 1 and 9, respectively, and the content also increased significantly, which improved the flavor of HB products. Among them, the content of pyrazines in far-infrared baking was the largest, which was inversely proportional to the protein content. This study provides a theoretical basis for the development and intensive processing of HB.
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