基于不同代糖方案的烘焙小馒头品质剖析与差异探讨  

Study on quality of small baked bun based on different sucrose substitutes and its differential analysis

作　　者：顾桐羽 夏熠珣[1,2,3] 徐菲菲 刘飞[1,2,3] 陈茂深 钟芳 GU Tongyu;XIA Yixun;XU Feifei;LIU Fei;CHEN Maoshen;ZHONG Fang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China;Jiaxing Institute of Future Food,Jiaxing 314015,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学,未来食品科学中心,江苏无锡214122 [3]江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [4]嘉兴未来食品研究院,浙江嘉兴314015

出　　处：《食品与发酵工业》2025年第4期65-74,共10页Food and Fermentation Industries

基　　金：国家自然科学青年基金项目(32001628)。

摘　　要：该文分别用麦芽糖醇、低聚果糖、低聚异麦芽糖和低聚半乳糖替代蔗糖制备代糖烘焙小馒头,考察它们对烘焙小馒头品质的影响,并从生胚性质和烘焙小馒头中淀粉、蛋白质的微观状态角度,对差异产生的原因进行探讨。结果表明,代糖对烘焙小馒头色泽和甜味的影响与自身的性质有关;而对口感的影响因素相对复杂。蔗糖组烘焙小馒头的硬度为1138.82 g,比容为1.81 mL/g,麦芽糖醇组的质构与蔗糖组最接近,而低聚果糖、低聚异麦芽糖和低聚半乳糖分别使小馒头的硬度增加至1998.31、1956.79、1426.21 g,比容降低至1.48、1.49、1.29 mL/g。进一步分析发现,不同糖由于形成氢键的能力不同,导致生胚中水分分布产生差异,进而影响到生胚的流变学性质和生胚的成型难易度。烘焙小馒头的硬度与淀粉糊化的终值黏度正相关,与淀粉短程有序性负相关,麦芽糖醇组的终值黏度、淀粉有序性最接近蔗糖组,低聚果糖和低聚异麦芽糖分别使终值黏度增加11.3%、8.1%,使淀粉短程有序性降低17.3%、12.1%。烘焙小馒头的比容与淀粉的糊化黏度负相关、与热力学终止温度和蛋白质β-折叠含量正相关,低聚半乳糖组具有较高的糊化黏度、较低的终止温度(72.90℃)和较低的蛋白质β-折叠含量(38.36%),导致气体膨胀减缓,热凝固效应提前,蛋白质网络稳定性降低,使比容降低至1.29 mL/g。Since 15%-20%sucrose is usually added in a small baked bun,it is necessary to reduce the sucrose content and develop a non-sucrose small baked bun.Maltol,fructooligosaccharides,isomaltooligosaccharides,and galactooligosaccharides were used to replace sucrose to prepare sucrose-substituted small baked bun,and their effects on the quality of small baked bun were investigated,the reasons for the differences were discussed from the aspects of embryogenic properties and micro-state of starch and protein in small baked bun.Results showed that the effect of sucrose substitute on the color and taste of small baked buns was related to its properties and the influencing factors on taste are relatively complex.The hardness and specific volume of the small baked bun were 1138.82 g and 1.81 mL/g,the hardness of fructooligosaccharides,isomaltooligosaccharides,and galactooligosaccharides group increased to 1998.31,1956.79,and 1426.21 g,respectively,and the specific volume decreased to 1.48,1.49,and 1.29 mL/g.Further analysis showed that different sucrose substitutes had different abilities of hydrogen bond formation,which led to different distributions of water in embryogenesis,and then affected the rheological properties and formation difficulty of embryogenesis.The hardness of a small baked bun was positively correlated with the final viscosity of starch gelatinization and negatively correlated with the short-range ordering of starch,fructooligosaccharides,and isomaltooligosaccharides increased the final viscosity by 11.3%and 8.1%,respectively,and decreased the short-term order of starch by 17.3%and 12.1%.The specific volume of a small baked bun was negatively correlated with the gelatinization viscosity of starch and positively correlated with the thermodynamic termination temperature and the content of proteinβ-folding.The galactooligosaccharide group had higher gelatinization viscosity,lower termination temperature(72.90℃),and lower content of proteinβ-fold(38.36%),which resulted in slower gas expansion and earlier the

关 键 词：烘焙小馒头 蔗糖替代物 质构 糊化性质 热力学性质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]