板栗淀粉、蛋白质及全粉的特性及在面包中应用研究  

Chestnut Starch,Protein,Whole Flour and Its Application in Bread

作　　者：刘荟 周葵[2,3] 张雅媛 洪雁[1] 游向荣 李明娟[2,3] 卫萍[2,3] 王颖 Liu Hui;Zhou Kui;Zhang Yayuan;Hong Yan;You Xiangrong;Li Mingjuan;Wei Ping;Wang Ying(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Agro-products Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007)

机构地区：[1]江南大学食品学院,无锡214122 [2]广西农业科学院农产品加工研究所,南宁530007 [3]广西果蔬贮藏与加工新技术重点实验室,南宁530007

出　　处：《中国粮油学报》2021年第7期54-61,83,共9页Journal of the Chinese Cereals and Oils Association

基　　金：广西重点研发计划(桂科AB19245001);广西科技重大专项(桂科AA17204058-20)。

摘　　要：基于淀粉和蛋白质对面包品质至关重要,分析板栗粉、板栗淀粉及板栗蛋白的特性,并探索对面包品质的影响。板栗粉中淀粉(52.87%)、蛋白质(6.58%)均低于高筋小麦粉。与小麦淀粉相比,板栗淀粉更易溶胀、糊化,但热稳定性较差。与小麦蛋白相比,板栗蛋白的α-螺旋质量分数(10.6%)较低,无规卷曲质量分数(34.4%)较高。这些特性表明随着板栗粉的添加量提高,板栗粉-小麦粉混合粉粉质品质和面包比容均呈下降趋势。当板栗粉添加量为10%时,面包体积最大、气孔细密、评分最佳。The starch and protein directly affected bread quality.This study was to investigate the properties of chestnut starch,chestnut protein and chestnut flour.Effects of the chestnut flour addition on bread making quality were also studied.The results indicated that the starch and protein content of chestnut flour were 52.87% and 6.58%,respectively,which were lower than the high gluten wheat flour.The chestnut starch could be swelled and gelated more easily than wheat starch,but its thermo-stability was poor.Chestnut protein had lower alpha helix content(10.6%)and higher random curl content(34.4%)compared with wheat protein.The parameters of the blending flour and the loaf volume of bread decreased with increasing blending ratio of chestnut flour.The bread containing 10% chestnut flour addition resulted in the bigger loaf volume,finer air hole and higher sensory evaluation.

关 键 词：板栗 淀粉 蛋白质 面包品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]