烹饪方式对小麦粉发酵面食营养价值的影响  

Effects of Cooking Methods on the Nutritional Value of Fermented Cooked Wheaten Food

作　　者：梅梦苧 温磊 龚子容 李丽 MEI Mengning;WEN Lei;GONG Zirong;LI Li(College of Biological Engineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《农产品加工》2022年第6期17-21,共5页Farm Products Processing

基　　金：烹饪科学四川省高校重点实验室开放基金项目(PRKX2017Z11);香料植物资源开发与利用四川省高校重点实验室开放基金项目(2015XLY007)。

摘　　要：研究了蒸、烤、烙、炸4种烹饪方式对小麦粉发酵面食中的钙离子、氨基酸的差异。结果表明,烤的烹饪方式得到的小麦发酵面食营养价值损失最少。通过对4种烹饪方式下的面制食品采用质构分析和感官品评,发现蒸和烤的2种小麦粉发酵面食评分较高。通过模拟体外胃环境测定小麦发酵面食中淀粉的水解率,发现蒸和烙2种烹饪方式的淀粉水解率相似,炸和烤的2种烹饪方式的淀粉水解率相似。总之,淀粉水解率的大小依次为蒸>烙>烤>炸,同时4种烹饪方式对淀粉的损失程度都差不多。The effects of steaming,baking,pancaking,and frying on nutrients(calcium ions,amino acids)in fermented wheat flour pasta were studied.The results showed that the loss of nutritional value of fermented wheat flour pasta by baking was the least.Using the texture profile analysis(TPA)and the sensory evaluation of the flour foods using the four cooking methods,it was found that the steamed and baked fermented wheat flour pasta had a higher score.The rate of starch hydrolysis in fermented wheat pasta was measured by simulating the gastric environment in vitro.The results showed that the rates of starch hydrolysis in steaming and pancaking were similar,the rates of starch hydrolysis in frying and baking were similar and the rate of hydrolysis was lower than the two previous cooking methods.In general,the rate of starch hydrolysis was as follows:steaming>pancaking>baking>frying.At the same time,the loss of starch was the same in the four cooking methods.

关 键 词：小麦粉 烹饪方式 发酵面食 营养价值 质构 体外环境 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]