麦麸对酥性饼干物理性质和淀粉消化性的影响

目的 研究麦麸对酥性饼干颜色、物理性质以及淀粉消化性的影响。方法 将麦麸按0～50%比例添加到面粉中制作饼干,测定混合粉的溶剂保持力,测定饼干颜色、延展度、硬度以及淀粉消化性。结果 添加麦麸导致混合粉的水和碳酸钠溶剂保持力值增加,乳酸溶剂保持力值和面筋性能指数降低(4.71%～33.20%和25.73%～34.11%),饼干颜色变暗。当麦麸添加量大于20%时,饼干的延展度和硬度增大(53.54%～64.31%和135.98%～408.53%)。此外,麦麸的添加在一定程度上降低了饼干淀粉消化性。麦麸添加量与饼干物理性质呈强正相关性,与消化终点葡萄糖含量呈负相关。通过主成分分析,提取了2个主成分,累计方差贡献率为85.3%。结论 适量添加麦麸有效改善了饼干酥脆性,并在一定程度上抑制了饼干淀粉的消化,增加了饼干的功能性质,可以为麦麸产品的进一步开发提供参考。

Effects of wheat bran on physical property and starch digestibility of crisp biscuits

Objective: The effects of wheat bran on color profiles, physical properties and starch digestibility of biscuits were investigated. Methods: The wheat bran was added to wheat flour in different proportions (0~50%) to make biscuits. The solvent retention capacity of the mixed flour, color profiles, spread ratio, hardness and starch digestibility of biscuits were determined. Results: The results showed that adding wheat bran could make the biscuits darker. The addition of wheat bran resulted in the increase of solvent retention capacity value of water and sodium carbonate, the decrease of solvent retention capacity value of lactic acid and gluten performance index (4.71%~33.20% and 25.73%~34.11%). Adding proper amount of wheat bran can increase the spread ratio and hardness of biscuit (53.54%~64.31% and 135.98%~408.53%). Wheat bran inhibits the digestion of starch in biscuits to a certain extent. There was a strong positive correlation between wheat bran addition and physical properties of biscuits, and a negative correlation between wheat bran addition and glucose content at digestive end of biscuits. Through principal component analysis, two principal components were extracted, and the cumulative variance contribution rate was 85.3%. Conclusion: The addition of wheat bran to an appropriate amount effectively improved the crispiness of biscuits, inhibited the digestion of biscuit starch to a certain extent, and increased the functional properties of biscuits.