糙米直链淀粉含量对其面包质构和体外消化性质的影响  

Effect of Amylose Content of Brown Rice on Texture Properties and in vitro Digestibility of Bread

作　　者：吴娜娜[1] 李莎莎[1,2] 谭斌[1] 田晓红[1] 翟小童[1] 刘明[1] 刘艳香[1] 汪丽萍[1] 高琨 Wu Nana;Li Shasha;Tan Bin;Tian Xiaohong;Zhai Xiaotong(Academy of State Administration of Grain1, Beijing 100037;Hebei University of Science and Technologyz ,Shijiazhuang 05001)

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河北科技大学,石家庄050018

出　　处：《中国粮油学报》2018年第4期33-37,共5页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划(2017YFD0401103),国家自然科学基金(31501524)

摘　　要：将不同直链淀粉含量的5种糙米磨粉,添加20%谷朊粉制作糙米面包,以比容、质构及体外消化性质为指标,研究糙米直链淀粉含量对面包品质的影响。结果表明,5种糙米直链淀粉质量分数范围在15.96%~21.88%之间。不同的糙米面包比容在2.53以上,直链淀粉质量分数大于19%时,糙米面包硬度、黏性、耐咀性显著提高。随着糙米中直链淀粉含量的增加,糙米面包淀粉体外消化率显著降低,糙米面包中抗性淀粉含量增加。直链淀粉含量19%以上的糙米制作的糙米面包品质较好。The effect of brown rice varieties with different amylose content on the quality of bread was studied. Brown rice breads were prepared from 5 different varieties of brown rice flour and gluten ,which contained 20% gluten and 80% brown rice flour. The specific volume, texture properties and in vitro digestibility of bread were studied. The results showed that the amylose content of 5 varieties of brown rice were 15.96% -21.88%. The specific volume of these breads was more than 2.5. The hardness, stickiness and chewiness of bread were significantly improved when the amylose content was more than 19%. The in vitro digestibility of breads significantly decreased, and the resistant starch content increased with the increase of amylose content. The results showed that the quality of bread prepared from brown rice varieties with amylose content more than 19% was better.

关 键 词：糙米面包 直链淀粉含量 质构性质 体外消化性质 抗性淀粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]