不同变性淀粉对麻糬面包品质的影响

为了探索并优化麻糬面包的配方，研究了预糊化乙酰化双淀粉己二酸酯分别与羟丙基二淀粉磷酸酯、乙酰化双淀粉和磷酸酯双淀粉的不同复配比例对麻糬面团的流变特性、微观结构，以及麻糬面包的比容、感官评价与质构特性的影响。结果表明，随着预糊化淀粉添加量的增加，麻糬面包的储能模量与损耗模量升高，初始模量最高分别超过12 500 Pa和4 000 Pa。羟丙基变性淀粉与磷酸酯变性淀粉组中预糊化淀粉添加量增加，麻糬面包的硬度升高到7 571.47 g和6 017.17 g，咀嚼度升高到2 435.48和2 840.05，但是比容逐渐降低，微观结构变的更清晰。而乙酰化变性淀粉组中预糊化淀粉含量升高，麻糬面包的硬度与咀嚼性先下降后上升，比容先上升后下降。当预糊化淀粉添加量为20%时，麻糬面包的感官评分最高，达到86.25分。该研究结果可为麻糬面包的原料提供更多选择，为其加工提供理论依据。

Effects of Different Modified Starches on the Quality of Mochi Bread

In order to explore and optimize the formula of mochi bread, the effects of the different compounding ratios of the pregelatinized acetylated distarch adipate to hydroxypropyl distarch phosphate, acetylated distarch or phosphate distarch on the rheological properties and microstructure, as well as the specific volume, sensory score, and textural properties of mochi bread, were investigated. The results showed that with the increase of the pregelatinized starch content, the storage modulus and loss modulus of the mochi bread increased, with the maximum initial moduli exceeding 12 500 Pa and 4 000 Pa, respectively. In the hydroxypropyl modified starch and phosphate modified starch groups, the increase of the addition amount of the pregelatinized starch increased the hardness of mochi bread to 7 571.47 g and 6 017.17 g, respectively, and raised the chewiness to 2 435.48 and 2 840.05, respectively, whilst decreasing the specific volume gradually, and making the microstructure clearer. In the acetylated modified starch group, the increase of the content of pregelatinized starch made the hardness and chewiness of mochi bread decreased firstly then increased, whilst the specific volume first increased then decreased. When the pregelatinized starch content was 20%, the sensory score of mochi bread was the highest (reaching 86.25).The results of this study can provide more raw material source options for mochi bread and lays a theoretical basis for its processing.