亚麻籽粉添加量对面包品质的影响  

Effect of flaxseed meal addition on bread quality

作　　者：程琳 逯蕾 贾颖 郭洪涛 马燕 白歌 宋莲军[1] 黄现青[1] 刘晓永 CHENG Lin;LU Lei;JIA Ying;GUO Hongtao;MA Yan;BAI Ge;SONG Lianjun;HUANG Xianqing;LIU Xiaoyong(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;COFCO Lijin(Tianjin)Cereals and Oils Co.,Ltd.,Tianjin 300000,China;Henan Health Cadre College,Zhengzhou 450000,China;Henan Forest Holiday Food Technology Development Co.,Ltd.,Luohe 462005,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]中粮利金(天津)粮油股份有限公司,天津300000 [3]河南卫生健康干部学院,河南郑州450000 [4]河南森林假日食品科技发展有限公司,河南漯河462005

出　　处：《河南农业大学学报》2024年第5期862-869,共8页Journal of Henan Agricultural University

基　　金：国家自然科学基金区域创新发展联合基金项目(U23A20256);河南农业大学高层次人才专项支持基金项目(30501350);河南省研究生联合培养基地项目(YJS2022JD16);河南省高校科技创新团队项目(23IRTSTHN023)。

摘　　要：【目的】以亚麻籽粉和小麦粉为原料,研究亚麻籽粉添加量对面包品质的影响。【方法】试验考察了亚麻籽粉添加量对面包色度、硬度、内聚性、弹性、回复性、咀嚼性和比容的影响,对面包的感官品质进行了评价,并对面包的消化特性进行了分析。【结果】色度结果表明,与白面包相比,添加9%亚麻籽粉面包的亮度降低了7.83%。比容结果显示,添加9%亚麻籽粉面包相比于白面包降低了23.72%。质构结果表明,与白面包相比,添加9%亚麻籽粉面包的硬度和咀嚼性分别增加了18.82%和10.34%,内聚性、弹性和回复性分别降低了11.86%、13.79%和15.79%。感官评价表明,亚麻籽粉添加量在9%以内面包的感官综合得分较佳。消化特性结果表明,与白面包相比,添加9%的亚麻籽粉面包中抗性淀粉的相对含量提升了90.32%,淀粉消化速率降低了3.77%。【结论】添加9%的亚麻籽粉可在保证面包品质的基础上有效改善餐后血糖应答。【Objective】The objective of this study was to investigate the effect of flaxseed flour addition on bread quality using flaxseed flour and wheat flour as raw materials.【Method】The impact of flaxseed meal addition on colour,hardness,cohesion,elasticity,resilience,chewiness and specific vo-lume of bread was examined.Furthermore,the sensory quality of the bread was evaluated,and the digestibility characteristics of the bread were analysed.【Result】The chromaticity results indicated that the brightness of bread with 9%flaxseed flour was reduced by 7.83%in comparison to white bread.The specific volume results indicated that the bread with 9%flaxseed flour exhibited a 23.72%reduction in volume in comparison to white bread.The texture results indicated that in comparison to white bread,the hardness and chewiness of bread with 9%flaxseed flour increased by 18.82%and 10.34%,respectively,while the cohesiveness,elasticity and resilience decreased by 11.86%,13.79%and 15.79%,respectively.The sensory evaluation demonstrated that the overall sensory score of bread with flaxseed meal content within 9%was superior.The results of the digestive characteristics analysis revealed that compared with white bread,the relative content of resistant starch in flaxseed flour bread supplemented with 9%increased by 90.32%,while the starch digestion rate decreased by 3.77%.【Conclusion】The incorporation of 9%flaxseed meal can effectively enhance the postprandial glycemic response while maintaining the quality of the bread.

关 键 词：亚麻籽 面包 色泽 质构特性 感官评价 消化特性 

分 类 号：S512.1[农业科学—作物学] S143.7