高链玉米淀粉改善面包的品质及消化性能  

Improvement of the Quality and Digestibility of Bread Using High Amylose Maize Starch

作　　者：王凯[1] 马俊宇 吴钰冰 区卓燊 徐宝珊 赵雷[1] 胡卓炎[1] WANG Kai, MA Jun-yu, WU Yu-bing, OU Zhuo-shen, XU Bao-shan, ZHAO Lei, HU Zhuo-yan(College of Food Sciences, South China Agricultural University, Guangzhou 510642, Chin)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2018年第4期69-74,231,共7页Modern Food Science and Technology

基　　金：国家荔枝龙眼产业技术体系项目(CARS-33);广东省扬帆计划创新团队项目(2014YT02H013)

摘　　要：本文研究添加高链玉米淀粉对面包品质特性和消化性能的影响,以期为高链玉米淀粉等抗性淀粉在慢消化食品中的应用提供理论依据。结果表明,添加高链玉米淀粉能显著性提高面包的持水性和表面亮度,有利于提高消费者的接受度。但面包比容随高链玉米淀粉添加量的增加而逐渐显著降低。弹性、粘附性和恢复性未受高链玉米淀粉的影响,但硬度明显增加,添加10%和20%高链玉米淀粉的面包硬度升高为未添加时的1.2和1.8倍。面包的胶黏性和咀嚼性在高链玉米淀粉添加量小于10%时没有明显变化,而添加量进一步增加时,其胶黏性和咀嚼性逐渐显著提高。高链玉米淀粉能显著降低面包的消化速率,添加量为20%时面包的消化速率降低了54%。说明添加高链玉米淀粉会对面包的品质产生一定的影响,但合理控制其添加量可在面包的品质没有大幅降低的同时显著降低淀粉的消化速率。The effects of high amylose maize starch addition on the quality and digestion properties of bread were investigated in order to provide theoretical support for the application of resistant starch, such as high amylose maize starch, in slowly digestible foods. The results showed that the water-holding ability and surface brightness of bread were improved with the addition of high amylose maize starch, which might be beneficial to improve the consumer acceptability of the bakery products. However, the specific volume of bread was significantly decreased with the increasing addition of high amylose maize starch. In terms of the texture properties of bread, springiness, adhesiveness and resilience were not significantly impacted by the addition of high amylose maize starch, whereas the hardness was apparently increased. The hardness of bread with adding 10% and 20% of high amylose maize starch increased to 1.2 and 1.8 folds, respectively, as that of the control bread. The gumminess and chewiness of bread were not significantly impacted when the addition amount of high amylose maize starch was less than 10%, while the gumminess and chewiness were both significantly increased with further increase of the addition amount. In addition, high amylose maize starch could effectively reduce the in vitro digestion rate of bread, and the digestion rate of bread reduced by 54% with the addition high amylose maize starch of20%. These results showed that the addition of high amylose maize starch could influence the quality of bread at some extent, and reasonable addition amount of high amylose maize starch could significantly decrease the digestion rate of bread and simultaneously maintain the bread quality..

关 键 词：面包 高链玉米淀粉 面包品质 消化性能 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.1[轻工技术与工程—食品科学与工程]