糙米直链淀粉含量对其面包质构和体外消化性质的影响
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摘要
将不同直链淀粉含量的5种糙米磨粉,添加20%谷朊粉制作糙米面包,以比容、质构及体外消化性质为指标,研究糙米直链淀粉含量对面包品质的影响。结果表明,5种糙米直链淀粉质量分数范围在15.96%~21.88%之间。不同的糙米面包比容在2.53以上,直链淀粉质量分数大于19%时,糙米面包硬度、黏性、耐咀性显著提高。随着糙米中直链淀粉含量的增加,糙米面包淀粉体外消化率显著降低,糙米面包中抗性淀粉含量增加。直链淀粉含量19%以上的糙米制作的糙米面包品质较好。
The effect of brown rice varieties with different amylose content on the quality of bread was studied.Brown rice breads were prepared from 5 different varieties of brown rice flour and gluten,which contained 20% gluten and 80% brown rice flour. The specific volume,texture properties and in vitro digestibility of bread were studied. The results showed that the amylose content of 5 varieties of brown rice were 15. 96% ~ 21. 88%. The specific volume of these breads was more than 2. 5. The hardness,stickiness and chewiness of bread were significantly improved when the amylose content was more than 19%. The in vitro digestibility of breads significantly decreased,and the resistant starch content increased with the increase of amylose content. The results showed that the quality of bread prepared from brown rice varieties with amylose content more than 19% was better.
The effect of brown rice varieties with different amylose content on the quality of bread was studied.Brown rice breads were prepared from 5 different varieties of brown rice flour and gluten,which contained 20% gluten and 80% brown rice flour. The specific volume,texture properties and in vitro digestibility of bread were studied. The results showed that the amylose content of 5 varieties of brown rice were 15. 96% ~ 21. 88%. The specific volume of these breads was more than 2. 5. The hardness,stickiness and chewiness of bread were significantly improved when the amylose content was more than 19%. The in vitro digestibility of breads significantly decreased,and the resistant starch content increased with the increase of amylose content. The results showed that the quality of bread prepared from brown rice varieties with amylose content more than 19% was better.
引文
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[16]KAUR B,RANAWANA V,HENRY J.The glycemic index of rice and rice products:a review,and table of GI values[J].Critical Reviews in Food Science and Nutrition,2016,56:215-236
[17]张傲然.玉米中淀粉支/直比及膨化加工对淀粉和能量消化率影响的研究[D].武汉:华中农业大学,2010ZHANG A R.Study on effect of the ratio of amylose/amylopectin in corn and extrusion on the starch and energy true nutritive value[D].Wuhan:Huazhong Agricultural University,2010
[18]WANG L F,CHEN J Y,XIE H H,et al.Phytochemical profiles and antioxidant activity of adlay varieties[J].Journal of Agricultural and Food Chemistry,2013,61:5103-5113.
[2]刘玮,孙爱景,张劲松,等.米粉面包生产工艺的研究[J].食品科学,2004,25(S1):108-111LIU W,SUN A J,ZHANG J S,et al.Study on the production process of rice bread[J].Food Science,2004,25(S1):108-111
[3]李莎莎,吴娜娜,李兴峰,等.不同品种糙米粉糊化特性比较研究[J].粮油食品科技,2016,24(4):15-18LI S S,WU N N,LI X F,et al.Compare of the paste properties of different varieties of brown rice flour[J].Science and Technology of Cereals,Oils and Foods,2016,24(4):15-18
[4]李莎莎,吴娜娜,谭斌,等.直链淀粉含量差异对糙米粉质特性影响研究[J].食品工业科技,2016,37(15):86-89,95LI S S,WU N N,TAN B,et al.Effect of differences of amylose content on the characteristics of brown rice flour[J].Science and Technology of Food Industry,2016,37(15):86-89,95
[5]AACC International.AACC 44-19,Moisture-Air-Over Method Drying at 135℃[S].Approved Methods of Analysis,11th Ed.AACC International:St.Paul,MN.AACC,2010
[6]MCGRANCE S J,CORNELL H J,Rix C J.A simple and rapid colorimetric method for the determination of amylose in starch products[J].Starch/Strke,1998,(50):158-163
[7]中国国家标准化管理委员会.GB/T 24318—2009,杜马斯燃烧法测定饲料原料中总氮含量及粗蛋白质的计算[S].北京:中国标准出版社,2009:1-11Standardization Administration of China.GB/T 24318—2009,Determination of total nitrogen content in animal feeding stuffs by combustion according to the Dumas principle and calculation of the crude protein content[S].Beijing:China Standards Press,2009:1-11
[8]中国国家标准化管理委员会.GB 5009.6—2016,食品安全国家标准—食品中脂肪的测定[S].北京:中国标准出版社,2016:1-9Standardization Administration of China.GB 5009.6—2016,National Food Safety Standard-Determination of fat in food[S].Beijing:China Standards Press,2016:1-9
[9]王娜,吴娜娜,杨庭,等.糙米粉添加量对面包品质的影响[J].粮油食品科技,2015,23(2):10-13WANG N,WU N N,YANG T,et al.Effect of addition amount of brown rice flour on quality of bread[J].Science and Technology of Cereals,Oils and Foods,2015,23(2):10-13
[10]GAN C Y,ONG W H,WONG L M,et al.Effects of ribose,microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles[J].LWT-Food Science and Technology,2009(42):174-179
[11]WOLTER A,HAGER A S,ZANNINI E,et al.In vitro starch digestibility and predicted glycaemic indexes of buckwheat,oat,quinoa,sorghum,teff and commercial gluten-free bread[J].Journal of Cereal Science,2013(58):431-436
[12]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and Measurement of Nutritionally Important Starch Fractions[J].European Journal of Clinical Nutrition,1992,46(2):33-50
[13]范周.米粉面团流变学性质及米粉面包工艺研究[D].无锡:江南大学,2006FAN Z.The study on dynamic rheology of rice dough and the technology of rice bread[D].Wuxi:Jiangnan University,2006
[14]李增利.营养糙米面包的研制[J].食品工业,2000(6):25-27LI Z L.The development of nutrition brown rice bread[J].Food Industry,2000(6):25-27
[15]大坪研一.米粉[M].东京:日本食粮新闻社,2012DAPING Y Y.Rice Flour[M].Toyoko:Japan Food News Agency,2012
[16]KAUR B,RANAWANA V,HENRY J.The glycemic index of rice and rice products:a review,and table of GI values[J].Critical Reviews in Food Science and Nutrition,2016,56:215-236
[17]张傲然.玉米中淀粉支/直比及膨化加工对淀粉和能量消化率影响的研究[D].武汉:华中农业大学,2010ZHANG A R.Study on effect of the ratio of amylose/amylopectin in corn and extrusion on the starch and energy true nutritive value[D].Wuhan:Huazhong Agricultural University,2010
[18]WANG L F,CHEN J Y,XIE H H,et al.Phytochemical profiles and antioxidant activity of adlay varieties[J].Journal of Agricultural and Food Chemistry,2013,61:5103-5113.