【摘要】 采用湿热处理提高小麦粉中抗性淀粉含量。通过单因素试验和正交试验确定湿热处理的最优工艺条件，并探究湿热处理对不同筋度小麦粉样品消化特性的影响。结果表明：在水分含量30%、湿热温度100℃、处理时间8 h的条件下，制得的小麦粉中抗性淀粉含量高达23.09%。而进一步的研究证实，小麦粉中内源性淀粉和脂质的络合，促进了淀粉-脂质复合物的生成，从而提高了抗性淀粉含量，为低血糖生成指数(GI)小麦粉的生产和应用提供了理论依据。更多还原

【Abstract】 The content of resistant starch in wheat flour was increased by moisture-heat treatment. Through single factor test and orthogonal test, the optimum technological conditions for improving the content of resistant starch in wheat flour by moisture-heat treatment were determined, and the effects of moisture-heat treatment on the digestibility of wheat flour samples with different gluten degrees were studied. The results showed that the content of resistant starch in wheat flour was up to 23.09 %. Under the conditions of moisture content 30 %, moisture-heat temperature 100 ℃ and treatment time 8 h. Further studies confirmed that the complex of starch and lipids in wheat flour promoted the formation of starch-lipid complex and thus increased the content of resistant starch, which provided a theoretical basis for the production and application of hypoglycemic index(GI) wheat flour.更多还原