Changes of Nutrients in Whole Wheat Grains before and after Processed into Whole Wheat Crisps

Abstract:

In order to maximize the retention of wheat nutrients and give good mouthfeel of final products, whole wheat grains were directly used to prepare whole wheat crisps by following the steps of steaming, extrusion and microwave vacuum dehydration. Changes of main nutrients in wheat before and after processing were analyzed. The results showed that after extrusion and microwave vacuum dehydration, the starch was degraded slightly and completely gelatinized, besides its water solubility and water absorption index increased. The protein content increased slightly, and the free essential amino acids content remained unchanged. The in vitro protein digestibility increased from 69.31% to 76.55%. The fat content did not change significantly, whereas the saturated fatty acid content increased from 36.71% to 56.78%, and the fatty acid content decreased. The total dietary fiber content did not change much, but the soluble dietary fiber increased from 2.06% to 2.64%. The total phenolic content increased by 2.6 times.