高直链玉米淀粉对储藏期间面包品质的影响  

Influence of high amylose corn starch addition on the changes of bread quality during storage

作　　者：李旭阳 杜毅扬 宋晓燕[1] 张剑[1] 朱伟[2] LI Xuyang;DU Yiyang;SONG Xiaoyan;ZHANG Jian;ZHU Wei(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Agronomy,Henan Agricultural University,Zhengzhou 450046,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]河南农业大学农学院,河南郑州450046

出　　处：《河南工业大学学报(自然科学版)》2025年第1期75-82,共8页Journal of Henan University of Technology:Natural Science Edition

基　　金：贵州省高等学校功能农业重点实验室项目(黔教技[2023]007);贵州省粮油作物分子育种重点实验室项目(黔科合中引地[2023]008)。

摘　　要：为研究高直链玉米淀粉对储藏期间面包品质的影响,以高直链玉米淀粉(直链淀粉含量65.85%)和小麦粉为材料,用10%、20%、30%、40%的高直链玉米淀粉取代小麦粉,采用一次发酵法制作面包,并在低温(4℃),相对湿度50%条件下储藏10 d。利用质构仪、低场核磁共振、X射线衍射仪等测定面包的质构特性、水分分布及晶体结构,利用体外模拟消化方法测定面包抗性淀粉含量。结果表明:储藏10 d后,高直链玉米淀粉面包的硬度与相对结晶度的增加速率均慢于未添加的对照组;添加40%高直链玉米淀粉面包中结合水相对含量A_(21)减少了19.60%,不易流动水相对含量A_(22)增加了0.96%,自由水相对含量A_(23)增加了40.62%;添加高直链玉米淀粉显著提高了面包中抗性淀粉的含量。高直链玉米淀粉可在一定程度上改善储藏过程中面包的质构特性,研究结果为高直链淀粉面包的品质改良提供了参考。To investigate the effect of high-amylose corn starch(HACS)on bread quality during storage,HACS with 65.85%amylose content and wheat flour were used as materials.The wheat flour was partially replaced by 10%、20%、30%、40%HACS,and bread was produced using the direct fermentation method.The bread was then stored at low temperature(4℃),50%relative humidity for 10 days.The texture properties,water migration,and crystal structure changes of the bread were determined using a texture analyzer,low-field nuclear magnetic resonance(NMR),and X-ray diffraction,respectively.Additionally,the changes of resistant starch in bread were determined by in vitro simulated digestion method.The results indicated that the addition of HACS increased the content of resistant starch in bread and decreased the in vitro digestibility of starch.Texture characteristics showed that the addition of HACS had a certain negative effect on hardness,and the addition of HACS increased the hardness of bread.The hardness of bread with adding 10%and 20%of HACS increased to 1.73 and 2.70 folds,respectively,as that of the control bread.The springiness decreased with the increase of HACS.With the increase of storage time,the moisture content of bread gradually decreased.The hardness and chewiness of the bread were increased,while the springiness and resilience of the bread were decreased.After 10 days of storage,the increase rate of hardness and relative crystallinity of HACS bread was slower than that of the control group without HACS.Bread with 40%HACS addition exhibited a 19.60%reduction in bound water A_(21),a 0.96%increase in immobilized water A_(22),and a 40.62%increase in free water A_(23).The addition of HACS significantly increased the resistant starch content in the bread.In conclusion,HACS can improve the textural properties of bread during storage to a certain extent.The findings provide a reference for the improvement of the quality of HACS bread.

关 键 词：高直链玉米淀粉 面包 储藏 品质 质构 消化性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]