摘要
用加热、去皮及添加植酸(抑制剂)三种方法单一使用及混合使用处理发芽小麦,均可在一定程度上降低α—淀粉酶的活性,改善芽麦的食用品质,尤以添加植酸(抑制剂)效果最显著。本研究还提供了三种方法配合使用的最佳水平。采用本实验提供的处理方法,可将芽麦原始粘度在110B.U.以上者,提高到200B.U.以上;原始粘度在250B.U.以上者提高到400B.U.以上;但原始粘度在100B.U.以下时,不能获得理想效果。
α-amylase activity can be decreased to some extent by heating, peeling or adding phytic acid to the gemmated wheat. Among them, adding phytic acid produces the best effects. The best standard of combining the three methods is also presented in the paper. In the research, the gemmated wheat flour viscosity above 110 B. U. and 250 B. U. was increased respectively to above 200 B. U. and 400 B. U. but no ideal effects were achived when the gemmated wheat flour viscosity was below 100 B. U.
出处
《郑州粮食学院学报》
1992年第2期43-49,共7页
Journal of Zhengzhou Institute of Technology
关键词
芽麦
Α-淀粉酶
活性
食用品质
gemmated wheat
viscosity
heating
peeling
inhibitor
phytic acid
