한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권3호
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- Pages.394-403
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- 1995
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- 0367-6293(pISSN)
밀기울에 대한 열처리가 이화학적 특성에 미치는 영향
Effects of Various Thermal Treatments on Physicochemical Properties of Wheat Bran
- Hwang, Jae-Kwan (Korea Food Research Institute) ;
- Kim, Chong-Tai (Korea Food Research Institute) ;
- Cho, Sung-Ja (Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute)
- 발행 : 1995.06.30
초록
밀기울의 각종 열처리에 따른 밀기울의 화학적 구조 및 기능특성의 변화를 연구하였다. 사용한 열처리의 종류는 toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying, extrusion이였다. 열처리 공정에 의하여 가장 뚜렷한 차이를 보인 것은 수용성 식이섬유의 함량으로서 원료밀기울에 비하여 약
Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased