燕麦粉添加量对面包营养组分含量和淀粉体外消化性的影响  

Effect of oat flour incorporation on nutritional composition and in vitro starch digestion of bread

作　　者：王军[1] 王忠合[1] 张肖红[1] 

机构地区：[1]韩山师范学院生命科学与食品科技学院,潮州521041

出　　处：《食品科技》2015年第5期191-195,共5页Food Science and Technology

基　　金：韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06);广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);韩山师范学院博士启动项目(QD20130516;QD20140324)

摘　　要：采用不同量的燕麦粉(10%、30%、50%)替代部分高筋粉,经一次发酵法制备燕麦面包,研究燕麦粉添加量对面包营养特性和淀粉体外消化特性的影响。结果表明:随着燕麦粉添加量的增加,燕麦面包比容逐渐降低,而蛋白质、水分、灰分、脂肪和植酸的含量逐渐升高。体外模拟消化分析发现,燕麦面包中淀粉的体外消化性显著下降(p<0.05)。In this paper, oat breads was prepared by direct fermentation method and by adopting different amounts of oat flour（10%, 30%, and 50%） to substitute the high gluten flour. The influence of increased level of oat flour on nutritional properties and in vitro starch digestion of bread was investigated. Results showed that specific volume of oat bread gradually decreased, while the content of protein, moisture, ash, fat and phytic acid in oat bread gradually increased as compared to control samples. The digestion in vitro model revealed the addition of oat flour decreased the starch digestibility in bread.

关 键 词：燕麦粉 面包 营养特性 消化率 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]