穇子粉粒径对小麦面包品质、抗氧化能力、体外消化特性的影响  

Effects of different particle sizes of finger millet on the quality,antioxidant ability and in vitro digestibility of wheat bread

作　　者：肖攀飞 谢华[2] 陶笑寒 罗旖旎[1] 汤渝华 李赤翎[1] XIAO Pan-fei;XIE Hua;TAO Xiao-han;LUO Yi-ni;TANG Yu-hua;LI Chi-ling(School of Food and Bioengineering,Changsha University of Science&Technology,Changsha,Hunan 410114,China;Hunan Institute of Science and Technology Information,Changsha,Hunan 410001,China;Changsha Rosa Food Co.,Ltd.,Changsha,Hunan 410000,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]湖南省科学技术信息研究所,湖南长沙410001 [3]长沙罗莎食品有限公司,湖南长沙410000

出　　处：《食品与机械》2022年第5期12-18,共7页Food and Machinery

基　　金：湖南省教育厅重点项目(编号:20A026)。

摘　　要：目的:开发功能性穇子面包。方法:以面包的理化性质、抗氧化能力、体外消化特性和感官评价作为指标,探究不同粒径穇子粉对小麦面包的特性品质的影响。结果:与未添加穇子粉面包相比,添加了200目穇子粉的面包其总酚含量提高了225.78%,DPPH自由基清除率提高了42.96%,铁离子还原能力提高了22.97%,粒径越小,抗氧化性越强;另外,穇子粉的添加改变了面包的消化特性,降低了快消化淀粉和慢消化淀粉含量,显著增加了抗性淀粉含量。但面包的比容显著降低,硬度有所增加。结论:添加200目穇子粉的面包其营养品质与功能性明显改善,尤其是粗纤维和钙含量。Objective:This study aimed to exploit the functional bread of finger millet.Methods:Based on the physical and chemical properties,antioxidant capacity,special digestion characteristics and sensory evaluation of bread,the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated.Results:Compared with the bread without finger millet powder,the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%,the DPPH radical scavenging rate by 42.96%and the iron ion reduction ability by 22.97%.The finger millet powder with smaller particle size showed stronger anti-oxidation ability.Moreover,the addition of finger millet powder could change the digestion characteristics of bread,reduce the content of fast-digested-and slow-digested starch and significantly increased the content of resistant starch.However,the specific volume of bread decreased significantly and the hardness increased.Conclusion:The nutritional quality and functionality of bread with 200 mesh finger millet powder were significantly improved,especially the content of crude fiber and calcium.

关 键 词：穇子粉 粒径 面包 质构 抗氧化 体外消化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]