| Whole wheat flour as an important whole grain foods, which are rich in nutrients,high levels of specific nutrients including B vitamins (thiamin, niacin, riboflavin andpantothenic acid) and minerals (calcium, magnesium, potassium, phosphorus, sodium,and iron), high concentrations of basic amino acids (e.g., arginine and lysine)etc. As aresult of the whole wheat flour is most complete flour in the highest nutritional value,and processing of whole wheat flour food has a lovely stay, making it become moreand more popular, the study of whole wheat flour food is also more and more.In order to better study the whole wheat flour, this paper first studies the storagestability of whole wheat flour microwave treatment, and then investigate the effects ofdifferent amounts of bran added to the rheological properties of whole wheat flour andwhole wheat flour bread quality, and Finally, studies of whole wheat flour in glycemiccontrol effect, the experimental results showed that:Since wheat bran extract can effectively control blood sugar and reduce the riskof cardiovascular disease in diabetic patients. Its different extracts of differentpreparation methods, the experimental results showed that low-intensity microwavetreatment, under the condition of microwave treatment time4min, solid-liquid ratio1:30, extraction time60min extraction rate of water extraction polysaccharides inwheat bran can reach0.32%; in condition of95%ethanol concentration, extractiontime was50min, solid-liquid ratio is1:40, extraction temperature at50℃alcoholextraction of polyphenols yield in wheat bran is12.167mg/g.Microwave treatment can effectively slow wholemeal happen deteriorationduring storage time and improve the storage stability of whole wheat flour. Theexperimental results show that the whole wheat flour without the microwave treatingand the whole wheat flour after microwave treatment during storage, fatty acidvalue from the17.31±0.44mg·100g-1change to90.53±0.03mg·100g-1and21.79±0.03mg·100g-1. Lipoxygenase activity of whole wheat flour after microwave is lower than it in whole wheat flour without microwave treatment, lipoxygenaseactivity of whole wheat flour after microwave becomes to0.35±0.01AU/min-1·g-1onemouth later. Whole wheat flour without microwave processing and microwaveprocessing in storage after a month, its inhibition rate of free radicals were38.08±0.42%和94.29±0.23%, it can be seen at one month of its antioxidant capacityof microwave treatment is also very strong.Due to the rough texture of whole wheat flour foods, not only nutritious foodsbut also nutritious foods taste better was needed with people’s living standardsimprove, so the impact of a dough rheological properties and bread qualitycharacteristics at different addition of bran, determining the bran addition amount of6%of whole wheat flour steamed bread quality is best. With the increase of theamount of bran added, dough water absorption, development time, showed a gradualincrease in the degree of weakening trend, silty mass index and settling timepresenting a downward trend; bread hardness, gumminess, adhesiveness, chewinessgradually increased, adhesion remained unchanged more than6%; flexibility,cohesiveness, resilience gradually decreased recovery of more than6%remainedunchanged, so the optimum dosage of bran is6%.By alloxan-induced experimental diabetes in rats fed different diets, observe thechanges of blood glucose and lipid levels within4weeks after successful modeling,the results show: whole wheat flour can significantly lower blood sugar (P <0.05),serum total cholesterol and serum triglyceride levels (P<0.05) in experimentaldiabetic rats. There was no significant difference (P>0.05) between whole wheat flourgroups and microwave groups. The results show: whole wheat flour can ease thesituation in diabetic rats, but not completely cured. The blood glucose control effect ofmicrowave treatment was not significant (P>0.05). |
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