干热处理对藜麦全粉结构及混粉面团流变学特性的影响

TS211.4; 本研究以藜麦全粉为原料,分别进行常温(对照)、110、130、150℃干热处理1 h;将不同处理的藜麦粉15％与小麦粉85％(w/w)混合制作面包,分析干热处理温度对藜麦粉结构、混粉面团粉质特性、拉伸特性及面包质构特性、体外消化活性的影响.结果表明:干热处理使藜麦粉颗粒表面的聚集物脱落并出现缺陷,并且随着处理温度的升高,聚集物脱落的程度增加.干热处理未改变藜麦粉的A型晶型结构.与添加常温藜麦粉的面团相比,添加110、130、150℃干热处理藜麦全粉混粉面团的吸水率和弱化度分别升高1.79％和43.75％、3.25％和104.17％、4.83％和125.00％;延伸度、最大拉伸...

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Published in食品工业科技 Vol. 44; no. 9; pp. 74 - 80
Main Authors 周亚丽, 游新勇, 李晓龙, 张坤朋, 李安华, 高靖雯, 刘萍, 朱梓瑜
Format Journal Article
LanguageChinese
Published 安阳工学院生物与食品工程学院,河南安阳 455000 01.05.2023
Subjects
面包
干热处理
藜麦粉
品质
结构
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022060035

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Abstract TS211.4; 本研究以藜麦全粉为原料,分别进行常温(对照)、110、130、150℃干热处理1 h;将不同处理的藜麦粉15％与小麦粉85％(w/w)混合制作面包,分析干热处理温度对藜麦粉结构、混粉面团粉质特性、拉伸特性及面包质构特性、体外消化活性的影响.结果表明:干热处理使藜麦粉颗粒表面的聚集物脱落并出现缺陷,并且随着处理温度的升高,聚集物脱落的程度增加.干热处理未改变藜麦粉的A型晶型结构.与添加常温藜麦粉的面团相比,添加110、130、150℃干热处理藜麦全粉混粉面团的吸水率和弱化度分别升高1.79％和43.75％、3.25％和104.17％、4.83％和125.00％;延伸度、最大拉伸阻力和拉伸阻力均呈下降趋势,拉伸比呈现先升高后降低的趋势.干热处理温度为110℃时,面包硬度降低1.82％、弹性增加4.51％,而其他处理使面包硬度增加、弹性降低.干热处理使藜麦面包RDS含量显著降低,SDS和RS含量显著增加(P<0.05).该研究结果可为藜麦粉功能性食品的研发提供理论依据.
AbstractList TS211.4; 本研究以藜麦全粉为原料,分别进行常温(对照)、110、130、150℃干热处理1 h;将不同处理的藜麦粉15％与小麦粉85％(w/w)混合制作面包,分析干热处理温度对藜麦粉结构、混粉面团粉质特性、拉伸特性及面包质构特性、体外消化活性的影响.结果表明:干热处理使藜麦粉颗粒表面的聚集物脱落并出现缺陷,并且随着处理温度的升高,聚集物脱落的程度增加.干热处理未改变藜麦粉的A型晶型结构.与添加常温藜麦粉的面团相比,添加110、130、150℃干热处理藜麦全粉混粉面团的吸水率和弱化度分别升高1.79％和43.75％、3.25％和104.17％、4.83％和125.00％;延伸度、最大拉伸阻力和拉伸阻力均呈下降趋势,拉伸比呈现先升高后降低的趋势.干热处理温度为110℃时,面包硬度降低1.82％、弹性增加4.51％,而其他处理使面包硬度增加、弹性降低.干热处理使藜麦面包RDS含量显著降低,SDS和RS含量显著增加(P<0.05).该研究结果可为藜麦粉功能性食品的研发提供理论依据.
Author 李晓龙
游新勇
张坤朋
高靖雯
朱梓瑜
李安华
周亚丽
刘萍
AuthorAffiliation 安阳工学院生物与食品工程学院,河南安阳 455000
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GAO Jingwen
LI Anhua
ZHU Ziyu
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YOU Xinyong
ZHANG Kunpeng
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干热处理
藜麦粉
品质
结构
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Title 干热处理对藜麦全粉结构及混粉面团流变学特性的影响
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