藜麦全粉对面团特性及面包降血糖作用的影响  

Effects of Whole Quinoa Flour on Dough Characteristics and Hypoglycemic Effect of Breads

作　　者：周亚丽 游新勇 翁少亭 王兴云 陈建光 李晓龙 ZHOU Yali;YOU Xinyong';WENG Shaoting;WANG Xingyun;CHEN Jianguang;LI Xiaolong(College of Biological and Food Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《食品科技》2024年第12期137-146,共10页Food Science and Technology

基　　金：河南省自然科学基金项目(242300421553);安阳市重大科技项目(2023A02NY003);安阳工学院博士科研启动基金项目(BSJ2020019)。

摘　　要：文章分析了藜麦全粉添加量(0%、5%、10%、15%、20%、25%)对混粉面团加工特征、面包质构特性、理化品质、抗氧化活性及糖尿病小鼠血糖的影响。结果表明:随着藜麦全粉添加量的增加,混粉吸水率、弱化度和形成时间整体呈现上升趋势;而稳定时间显著下降。与对照相比,藜麦全粉添加量为15%时,混粉吸水率、弱化度和形成时间分别增加3.85%、81.58%和62.50%,稳定时间降低38.65%。随着藜麦全粉添加量的增加,混粉面团延伸度、最大拉伸阻力和拉伸阻力均呈下降趋势,拉伸比呈现先升高后降低的趋势,藜麦全粉添加量为15%时,拉伸特性较好。面包硬度呈现先降低后升高的趋势,弹性则呈现先升高后降低的趋势。与对照相比,藜麦全粉添加量为15%时,面包硬度降至最小值,降低28.57%,弹性达到最大值,增加11.60%。此外,藜麦全粉添加量为15%时,藜麦面包理化品质显著优于对照面包,且藜麦面包中慢消化淀粉和抗性淀粉含量升高,快消化淀粉含量下降。最后,生物学实验结果显示,与阳性对照相比,饲喂藜麦面包6周后,糖尿病小鼠血液糖化血红蛋白和葡萄糖下降,胰岛素水平升高。因此,当藜麦添加量为15%时,藜麦面包具有良好的营养品质和降血糖作用。In this study,the effects of different quinoa whole flour additions (0%,5%,10%,15%,20%,25%) on processing characteristics of mix dough,textural properties of bread,chemical composition,antioxidant activity of bread,and on blood glucose in diabetic mice were investigated.The results showed that with the increase of quinoa whole flour addition,the mixes flour showed an overall increasing trend in water absorption,weakening degree and formation time,while the stabilization time was significantly decrease.The water absorption,weakening degree and formation time of the mixed flour has significantly increased than control wheat flour,it increases by 3.85%,81.58% and 62.50%,respectively,and the stabilization time decreases by 38.65%,when the addition of quinoa whole flour was 15%.The elongation,the maximum tensile resistance and the tensile resistance all showed a downward trend,and the stretching ratio showed a trend of first increased and then decreased,with the addition of quinoa whole flour.The extensograph properties were better when the addition of quinoa whole flour was 15%.The hardness of the quinoa bread showed a decreased and increased tread,and the elasticity first increased and then decreased.Compared to the control,the hardness of the bread was reduced to a minimum,decreased by 28.57% and the elasticity was increased to a maximum,by 11.60%.In addition,the physicochemical quality of quinoa bread was significantly better than that of the control bread,and the slowly digestible starch (SDS) and resistant starch (RS) contents of quinoa bread increased and the rapidly digestible starch (RDS) content decreased,when the addition of quinoa whole flour was 15%.Finally,biological results showed that the blood glycosylated hemoglobin and glucose were decreased,and insulin levels were increased after 6 weeks of feeding quinoa bread compared with positive control diabetic mice.Therefore,when quinoa was added at 15%,quinoa bread has a good nutritional quality and hypoglycemic effect.

关 键 词：藜麦 面包 流变学特性 质构特性 体外消化活性 降血糖 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]