面包在贮藏过程中因老化会出现硬度变大、水分流失、粗糙掉屑等问题,该研究以葡萄籽原花青素(grape seed proanthocyanidins,GSP)和苹果酸(malic acid,MA)为主要原料,研究二者协同对面包抗老化的影响。采用快速黏度仪(rapid visco analyzer,RVA)测定了面粉的糊化特性,对贮藏期间面包水分含量、硬度、水分分布的变化进行了测定,利用RVA、差示扫描量热仪(differential scanning calorimeter,DSC)和X射线衍射仪(X-ray diffractometer,XRD)对贮藏期间淀粉的回生进行了研究。结果表明,GSP和MA降低了贮藏期间面包水分含量的下降速率,在0.3%(质量分数,下同)GSP中复配0.1% MA、0.3% MA和0.5% MA的面包硬度相对于0.3% GSP面包分别降低了9.34%、10.49%、8.04%。面包贮藏5 d的DSC和XRD数据表明GSP和MA的添加显著降低了淀粉的回生焓值和结晶度,在0.3% GSP中复配0.1% MA、0.3% MA、0.5% MA制作的面包其结晶度相较于0.3% GSP分别下降了33.54%、36.08%和34.18%。综上所述,GSP和MA对延缓面包的老化起到协同作用。
关键词：
原花青素; 苹果酸; 面包; 老化; 淀粉
Bread will age during storage, with problems such as hardness, moisture loss, roughness, and crumbling.In this study, the synergistic effect of grape seed proanthocyanidins (GSP) and malic acid (MA) on the anti-ageing of bread was investigated.The pasting characteristics of flour were determined using a rapid viscometer.The changes in moisture content, hardness, and moisture distribution of bread during storage were measured.Regeneration of starch during storage was characterized by rapid visco analyzer (RVA), differential scanning calorimeter (DSC), and X-ray diffractometer (XRD).Results showed that GSP and MA reduced the rate of decrease in the moisture content of bread during storage.Compared to the control group, the hardness of bread with 0.1% GSP, 0.3% GSP, and 0.5% GSP at 7 days of storage was reduced by 9.91%, 9.92%, and 2.62%, respectively.The hardness of bread compounded with 0.1% MA, 0.3% MA, and 0.5% MA in 0.3% GSP was reduced by 9.34%, 10.49%, and 8.04% relative to 0.3% GSP bread, respectively.DSC and XRD data of bread storage for 5 d showed that the enthalpy of regeneration and crystallinity of starch were significantly reduced by the addition of GSP and MA.The crystallinity of the bread compounded with 0.3% GSP-0.1% MA, 0.3% GSP-0.3% MA, and 0.3% GSP-0.5% MA was decreased by 33.54%, 36.08%, and 34.18%, respectively, compared to 0.3% GSP.In summary, the phenolic hydroxyl structure of GSP interacts with wheat starch to affect the regeneration of starch.The acid hydrolysis of starch by malic acid causes the formation of low molecular weight dextrins and a decrease in starch crystallinity, thus slowing down the ageing of bread.GSP and MA play a synergistic role in delaying the ageing of bread.
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