玉米抗性淀粉对面包品质的影响-学报杂志社

期刊信息

合肥工业大学（自然科学版），2025年6月，第48卷第6期：804-810，845

DOI: 10.3969/j.issn.1003-5060.2025.06.014

作者信息

刘浩天 $ ^{1,2} $，操丽丽 $ ^{1,2} $，孙玉丛 $ ^{1} $，王清伟 $ ^{3} $，尤国安 $ ^{3} $，庞敏 $ ^{1,2} $

（1. 合肥工业大学食品与生物工程学院，安徽合肥 230601；2. 农产品精深加工安徽省重点实验室，安徽合肥 230601；3. 安徽昊晨食品有限公司，安徽淮北 235100）

摘要和关键词

摘要: 文章将玉米抗性淀粉添加到高筋粉中, 并探讨其对面包品质的影响。结果表明: 随着玉米抗性淀粉添加量的增加, 面包的硬度、咀嚼度和水分质量分数不断提高, 面包芯的颜色也逐渐变白, 而面包的比容和内聚性不断降低, 弹性则无明显变化, 其中添加 5% 玉米抗性淀粉的面包最受喜爱; 玉米抗性淀粉的添加导致面包的淀粉水解率降低, 经过 180 min 水解, 添加 25% 玉米抗性淀粉面包的淀粉水解率比未添加玉米抗性淀粉面包降低了 13.72%。贮藏结果实验表明, 添加玉米抗性淀粉后所有面包的硬度和咀嚼度上升、弹性和内聚性下降, 且可以减缓面包品质的劣化。

关键词: 玉米抗性淀粉；面包；品质；消化；老化

Authors

LIU Haotian $ ^{1,2} $, CAO Lili $ ^{1,2} $, SUN Yucong $ ^{1} $, WANG Qingwei $ ^{3} $, YOU Guoan $ ^{3} $, PANG Min $ ^{1,2} $

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; 3. Anhui Haochen Foodstuffs Co., Ltd., Huaibei 235100, China)

Abstract and Keywords

Abstract: This paper explored the effect of adding maize resistant starch to high gluten flour on the quality of bread. The results showed that the hardness, chewiness and moisture mass fraction of the bread were increased with the addition of maize resistant starch and the color of the bread core gradually became whiter, while the specific volume and cohesiveness of the bread were decreased, with no significant change in springiness. The bread with 5% maize resistant starch was the most preferred. The addition of maize resistant starch resulted in a reduction in the starch hydrolysis rate of the bread. After 180 min of hydrolysis, the starch hydrolysis rate of the bread with 25% maize resistant starch was 13.72% lower than that of the bread without maize resistant starch. Storage tests showed an increase in hardness and chewiness, and a decrease in springiness and cohesiveness in all breads with maize resistant starch. The addition of maize resistant starch could slow down the deterioration of the bread quality.

Keywords: maize resistant starch; bread; quality; digestion; staling

基金信息

基金项目：安徽省科技重大专项资助项目（202103b06020022）；合肥工业大学大学生创新创业训练计划资助项目（X202210359868）

合肥工业大学学报(自然科学版)

导航菜单

玉米抗性淀粉对面包品质的影响