六种膳食纤维的功能特性及其在面包中的应用  

Functional Properties of Six Kinds of Dietary Fibers and Their Applications in Bread

作　　者：杨烁 赵秀杰 蔡勇建 邓欣伦 赵强忠[1] 赵谋明[1] YANG Shuo;ZHAO Xiujie;CAI Yongjian;DENG Xinlun;ZHAO Qiangzhong;ZHAO Mouming(College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Wen Bang Biotechnology Co.Ltd.,Zhaoqing 526238,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东稳邦生物科技有限公司,广东肇庆526238

出　　处：《现代食品科技》2024年第6期189-197,共9页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32072148,32101866);广东省重点领域研发计划项目(2020B020226010)。

摘　　要：为探究膳食纤维对冷冻面团面包品质的影响,对比分析了竹纤维、小麦纤维、甘蔗纤维、豌豆纤维、大豆纤维和可可纤维的理化和功能性质;并测定了面包的烘焙特性,分析纤维性质与面包烘焙特性间相关性。根据膳食纤维性质将其分为三类:第一类为竹纤维、小麦纤维和甘蔗纤维,其不溶性膳食纤维(IDF)和纤维素含量较高,持水性、乳化性较强;第二类为豌豆纤维和大豆纤维,其半纤维素含量较高,持水性、乳化性较弱;第三类为可可纤维,其木质素含量较高、但IDF含量低,持水性、乳化性最弱。面包烘焙特性结果表明:与空白对照组比较,添加第一类纤维能明显提升面包烘焙特性,其中添加甘蔗纤维的面包硬度降低70.15 g,感官评分提高3.76,面包品质改善效果最佳;第二类纤维改良效果次之;而添加第三类纤维后,面包硬度提高74.46 g,感官评分降低4.33,对面包品质产生不利影响。相关性分析结果表明:膳食纤维的IDF含量、持水性、乳化性与面包硬度、弹性和感官评分有显著相关性(P<0.05)。The physiochemical and functional properties of bamboo fiber,wheat fiber,sugarcane fiber,pea fiber,soybean fiber,and cocoa fiber were compared and analyzed to investigate the effects of dietary fibers on the quality of frozen dough bread.The baking characteristics of frozen dough bread and its correlation with the properties of dietary fiber were determined.The dietary fibers were divided into three categories based on their properties.The first category included bamboo fiber,wheat fiber and sugarcane fiber,which had higher contents of insoluble dietary fiber(IDF)and cellulose,higher waterholding capacity and emulsifying capacity.The second category included pea fiber and soybean fiber,which had a higher hemicellulose content,and weaker water-holding and emulsifying capacities.The third category included cocoa fiber,which had a higher lignin content and lower IDF content while exhibiting the weakest water-holding and emulsifying capacities.The results of the baking characteristics showed that compared with the blank control group,the addition of a first-category fiber could significantly improve the bread baking quality,with the firmness of the sugarcane fiber-bread decreasing by 70.15 g,and the associated sensory score increasing by 3.76,indicating the greatest improvement of bread quality.The improvement induced by the second-category dietary fibers came second.After the third-category fiber was added,the firmness of the resulting bread increased by 74.46 g,and the associated sensory score decreased by 4.33,suggesting a negative effect on the bread quality.The correlation analysis results showed that the IDF content,water-holding capacity,and emulsifying capacity are all significantly correlated with bread’s firmness,elasticity,and sensory score(P<0.05).

关 键 词：膳食纤维 理化性质 面包 烘焙特性 相关性分析 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]