紫米粉和羊肚菌粉添加对面团及面包品质的影响  

Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread

作　　者：覃宇悦[1,2] 余虹达 陈柯君 程桂广[1] 张基亮 SOTEYOME Thanapop QIN Yuyue;YU Hongda;CHEN Kejun;CHENG Guiguang;ZHANG Jiliang;SOTEYOME Thanapop(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650550,China;Yunnan International Joint Laboratory of Green Food Processing,Kunming University of Science and Technology,Kunming 650550,China;Rajamangala University of Technology Phra Nakhon,Bangkok 10300,Thailand)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650550 [2]昆明理工大学绿色食品加工国际联合实验室,云南昆明650550 [3]Rajamangala University of Technology Phra Nakhon,Thailand Bangkok 10300

出　　处：《食品工业科技》2025年第4期42-49,共8页Science and Technology of Food Industry

基　　金：云南省科技厅重大专项子课题(202202AG050009-3);国家自然科学基金项目(22268024,32060569);云南省外国人才引进专项项目(202305AO350021)。

摘　　要：为了满足人们对面包产品多样化、功能化的需求,通过添加不同比例紫米粉(0、3%、6%、9%和12%)和羊肚菌粉(0和3%)替代小麦面粉用于制作面包,测定了面团流变学特性、膳食纤维含量、面包焙烤特性、淀粉体外消化能力以及风味物质含量。结果表明:紫米粉和羊肚菌粉的添加改善了面团的流变特性,面团的储存模量和损耗模量随之上升,tanδ值缓慢下降。紫米粉和羊肚菌粉的添加显著(P<0.05)提高了面包膳食纤维含量,却使比容、弹性和凝聚力下降,硬度和咀嚼性显著(P<0.05)增大。当3%羊肚菌粉替代量不变,紫米粉从0增加到12%,面包皮和面包芯的L*值逐渐下降,ΔE逐渐增加,颜色偏暗。此外,添加紫米粉和羊肚菌粉可以有效降低面包的淀粉水解率。电子鼻测定结果表明,紫米羊肚菌面包的风味物质主要为醇类、芳香类、脂肪烃类和酯类,面包风味丰富。因此,使用适量紫米粉和羊肚菌粉替代小麦粉,有效提高了面包品质和特性,为功能型面包的开发提供有益参考。In order to meet people's demand for diversified and functional bread products,the effects of wheat flour substituted with purple rice(0,3%,6%,9%,and 12%)and Morchella esculenta(0 and 3%)powder on the rheological behavior of dough,dietary fiber content,baking attributes of bread,starch digestibility in vitro,and volatile flavor compounds were investigated.The results indicated that the substitution of purple rice and Morchella esculenta powder enhanced the storage modulus and loss modulus of dough,while the value exhibited a gradual decline.Substitution of purple rice and Morchella esculenta powder elevated the dietary fiber content of bread,while decreasing the specific volume,elasticity,and cohesion of bread,and significantly(P<0.05)increasing the hardness and chewiness of bread.When the Morchella esculenta powder substitution content maintained was 3%,the content of purple rice powder was in the range from 0 to 12%,the L value of bread crust and crumb gradually decreased and theΔE value gradually increased,resulting in a darker color when compared to control group.The substitution of purple rice and Morchella esculenta powder decelerated the starch hydrolysis rate of bread.The electronic nose test revealed that the flavor substances were mainly alcohols,aromatics,aliphatic hydrocarbons,and esters,and the bread was rich in flavor.Therefore,the appropriate partial substitution with purple rice and Morchella esculenta powder could effectively improve the quality and characteristics of bread,and provided a useful reference for the development of functional bread.

关 键 词：紫米粉 羊肚菌粉 面团 流变学特性 面包品质 体外消化特性 

分 类 号：Q949.9[生物学—植物学]