食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 185 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030774

研究报告

两种杂粮对面包预拌粉烘烤性能和淀粉消化性的影响

  • 胡蒙蒙 ,
  • 廖梓康 ,
  • 黎琼 ,
  • 刘永乐 ,
  • 王发祥 ,
  • 吴金鸿 ,
  • 李向红
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  • 1(长沙理工大学 食品与生物工程学院,湖南 长沙,410114)
    2(湖南省水生资源食品加工工程技术研究中心,湖南 长沙,410114)
    3(上海交通大学 农业与生物学院,上海,200240)
第一作者:硕士研究生(李向红教授为通信作者,E-mail:xianghongli@csust.edu.cn)

收稿日期: 2022-01-18

  修回日期: 2022-04-11

  网络出版日期: 2023-04-06

基金资助

国家自然科学基金项目(32072262),湖南省教育厅重点项目(19A027),“科技兴蒙”行动重点专项(NMKJXM202209-2)

收起

Effects of two kinds of coarse cereals on baking properties and in vitro starch digestibility of pre-blent multigrain bread flour

  • HU Mengmeng ,
  • LIAO Zikang ,
  • LI Qiong ,
  • LIU Yongle ,
  • WANG Faxiang ,
  • WU Jinhong ,
  • LI Xianghong
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  • 1(School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China)
    2(Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, China)
    3(Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2022-01-18

  Revised date: 2022-04-11

  Online published: 2023-04-06

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摘要

以燕麦粉、鹰嘴豆粉和小麦粉为主要原料制备杂粮面包预拌粉,探究杂粮添加量对预拌粉制备产品的烘烤性能及体外淀粉消化、预估血糖指数(estimated glycemic index,eGI)等的影响。结果表明,以高筋小麦粉和杂粮粉的总质量合计为100%时,当燕麦粉含量增加到50%,面包比容从(3.14±0.11)mL/g减小到(1.68±0.01)mL/g(P<0.05),硬度从(833.52±133.63)g增加到(1 554.05±282.74)g(P<0.05);当鹰嘴豆粉含量增加到30%,面包比容为(2.92±0.02)mL/g,而硬度增加到(1 230.73±86.82)g。与小麦白面包相比,燕麦粉含量为50%时,可消化淀粉含量(C∞)从(79.29±2.75)%降到(39.81±0.92)%(P<0.05),eGI值降至(51.02±0.61)(P<0.05);含鹰嘴豆粉30%时,C∞降到(51.77±1.35)%,eGI值降至(63.38±0.83)。结合感官评价确定2种杂粮分别最多可添加到20%。再以总添加量为20%,按不同比例加入2种杂粮粉,综合考虑淀粉消化性与烘焙性能,燕麦粉∶鹰嘴豆粉质量比为1∶2时较优,C∞为(46.57±1.18)%,eGI值(63.61±0.37)。该课题为低血糖指数杂粮预拌粉的工业化生产提供了理论依据和数据支持。

关键词： 鹰嘴豆; 燕麦; 淀粉消化; 比容; 硬度

本文引用格式

胡蒙蒙 , 廖梓康 , 黎琼 , 刘永乐 , 王发祥 , 吴金鸿 , 李向红 . 两种杂粮对面包预拌粉烘烤性能和淀粉消化性的影响[J]. 食品与发酵工业, 2023 , 49(5) : 185 -193 . DOI: 10.13995/j.cnki.11-1802/ts.030774

Abstract

In this paper, oat flour, chickpea flour, and wheat flour were used as raw materials to prepare pre-blent multigrain bread flour, and the effect of the added content of multigrain on the baking performance of the pre-blent flour was studied. In vitro starch digestibility and estimated glycemic index (eGI) of the prepared bread were also analyzed. Results showed that the total mass of high-gluten wheat flour and multigrain flour was 100%, with the increase of oat flour from 0% to 50%, the specific volume of the prepared bread decreased from (3.14±0.11) mL/g to (1.68±0.01) mL/g (P <0.05), and the hardness increased from (833.52±133.63) g to (1 554.05±282.74) g (P <0.05). When the content of chickpea flour was 30%, the specific volume of the bread was (2.92±0.02) mL/g and the hardness increased to (1 230.73±86.82) g. Compared to the white wheat bread, the digestible starch content (C∞) of the bread with the addition of 50% oat flour decreased from (79.29±2.75)% to (39.81±0.92)% (P <0.05), and that of eGI decreased to (51.02±0.61) (P <0.05). C∞ of the bread with the addition of 30% chickpea flour decreased to (51.77±1.35)%, and that of eGI decreased to 63.38±0.83. Based on the above results and sensory evaluation, the two grains could be added to 20% respectively. Then add the total amount of 20%, two kinds of cereals in different proportions, and starch digestibility and baking properties were considered comprehensively, the study showed that the optimal ratio of oat flour to chickpea flour was 1 to 2, C∞ of the prepared bread was (46.57±1.18)%, and eGI value was (63.61±0.37). This study provides theoretical and data support for the industrial production of low glycemic index pre-blent multigrain flour.

Key words： chickpea; oat; starch digestibility; specific volume; hardness

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