添加改性麸皮对含麸皮面包结构及消化特性的影响  

Effect of Modified Wheat Bran on the Structure and Digestibility of Bread

作　　者：肖志刚 李芮芷 罗志刚 段玉敏 张宏伟[3] 刘璐 吕春月 杨庆余 XIAO Zhigang;LI Ruizhi;LUO Zhigang;DUAN Yumin;ZHANG Hongwei;LIU Lu;LÜ Chunyue;YANG Qingyu(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;College of Food Science and Technology,South China University of Technology,Guangzhou 510641,China;College of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]华南理工大学食品科学与工程学院,广东广州510641 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2021年第6期39-45,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401003);辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807144);沈阳市中青年科技创新人才支持计划项目(RC190340)。

摘　　要：采用酶解-高压湿热处理对小麦麸皮进行改良,将改良后的小麦麸皮回添至高筋粉中获得不同麸皮含量的面粉,制作含麸皮面包,研究改良麸皮添加量对含麸皮面包的结构及消化特性的影响规律。结果表明:改良后的小麦麸皮中脂肪酶残余酶活降至0,不溶性膳食纤维含量从37.38%降低至15.64%,持水力升高了41.26%。与改良前的含麸皮面包相比,改良后的含麸皮面包香气浓郁,比容、硬度、弹性都得到了明显的改善。随着改良麸皮添加量增加,面包的老化程度降低、比容降低、硬度增加、弹性降低、感官品质降低。添加改良麦麸的含麸皮面包抗性淀粉含量增加,淀粉水解率降低。此外,改良麦麸显著降低了面包血糖生成指数。Breads with wheat bran were prepared from high-gluten wheat flour with different amounts of added wheat bran modified by enzymatic hydrolysis followed by autoclaving.The aim was to investigate the effect of the modified wheat bran on the structure and digestibility of breads.The results revealed that the residual lipase activity in the modified wheat bran decreased to 0,the insoluble dietary fiber content decreased from 37.38%to 15.64%,and the water retention increased by 41.26%.Compared with the bread with the native wheat bran,the bread with the modified wheat bran had a stronger aroma,and exhibited an obvious improvement in the specific volume,hardness and elasticity.The aging degree,specific volume,elasticity and sensory quality of bread decreased and hardness increased with increasing level of the modified wheat bran.The content of resistant starch in bread added with the modified wheat bran increased and the hydrolysis rate of starch decreased.In addition,the modified wheat bran significantly reduced the glycemic index of bread.

关 键 词：小麦麸皮 面包 回生度 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]