| 高膳食纤维面团热机械学及面包的烘焙特性 |
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| 引用本文： | 王晓艳,王宏兹,黄卫宁,郑建仙,RAYAS-DUARTE Patricia. 高膳食纤维面团热机械学及面包的烘焙特性[J]. 食品科学, 2011, 32(13): 78. DOI: 10.7506/spkx1002-6630-201113019 |
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| 作者姓名： | 王晓艳 王宏兹 黄卫宁 郑建仙 RAYAS-DUARTE Patricia |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室;福马咪咪(福建)食品工业有限公司;华南理工大学轻工与食品学院;美国俄克拉荷马州立大学农产品与食品研究中心; |
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| 基金项目： | 美国农业部国际合作项目[A-(86269)]; 国家自然科学基金项目(31071595;20576046); 国家“863”计划项目(2007AA100401) |
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| 摘 要： | 研究大豆纤维粉(soybean dietary fibre,SDF)和玉米抗性淀粉(resistant starch,RS)及其混合物以20%、30%比例部分替代小麦粉在高膳食纤维面包中的应用,并分析高膳食纤维对面团热机械学特性及面包烘焙特性的影响。结果表明:SDF与RS的引入可提高面团持水性与吸水率(分别提高43.3%～63.3%和5%～7.6%),降低C5-C4值,对淀粉回生产生一定的抑制作用。两者对面团稳定时间和C1-C2的影响不同,RS会显著降低面团稳定时间(为对照组的53.52%～66.46%),增大C1-C2值24.14%～27.59%,蛋白质弱化度提高,而SDF对此则具有积极作用;通过对面包的烘焙特性分析发现,SDF与RS共用时具有协同作用,生产的面包不仅膳食纤维与蛋白质含量高,质构与风味较单独添加SDF有所改善,且提高了RS单独应用时的面包水分含量,提高得率。综合面包比容、色泽、质构与营养而言,5%SDF-15%RS和10%SDF-10%RS组制作的高膳食纤维面包品质最佳,且口感良好。
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| 关 键 词： | 大豆膳食纤维 抗性淀粉 热机械学特性 烘焙特性 |
Termomechanical and Baking Characteristics of High Dietary Fiber Dough |
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| WANG Xiao-yan,WANG Hong-zi,HUANG Wei-ning,ZHENG Jian-xian,RAYAS-DUARTE Patricia Food Industry Co.Ltd.,Jinjiang ,.School of Light Industry , Food Science,South China University of Technology,Guangzhou ,.Food , Agricultural Products Research Center,Oklahoma State University,Stillwater -,USA). Termomechanical and Baking Characteristics of High Dietary Fiber Dough[J]. Food Science, 2011, 32(13): 78. DOI: 10.7506/spkx1002-6630-201113019 |
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| Authors: | WANG Xiao-yan WANG Hong-zi HUANG Wei-ning ZHENG Jian-xian RAYAS-DUARTE Patricia Food Industry Co.Ltd. Jinjiang .School of Light Industry Food Science South China University of Technology Guangzhou .Food Agricultural Products Research Center Oklahoma State University Stillwater - USA) |
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| Affiliation: | WANG Xiao-yan1,WANG Hong-zi2,HUANG Wei-ning1,ZHENG Jian-xian3,RAYAS-DUARTE Patricia4(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China,2.Fuma MiMi(Fujian) Food Industry Co.Ltd.,Jinjiang 362216,3.School of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,4.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater 74078-6055,USA) |
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| Abstract: | This study was focused on partial replacement of wheat flour in breads with soybean dietary fibre(SDF),corn resistant starch(RS) and their mixtures at 20% and 30% levels.The effects of high fibre levels on the thermomechanical property and baking performances of dough were investigated.The addition of SDF and RS increased dough water binding capacity and water absorption by 43.3%-63.3% and 5%-7.6%,respectively,decreased C5-C4,and inhibited the retrogradation of starch.SDF and RS had different influences on ... |
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| Keywords: | soybean dietary fibre resistant starch thermomechanical property baking performance |
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