青稞全麦馒头的营养、质构及体外淀粉水解特性
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摘要
青稞是我国藏区的主要农作物,富含β-葡聚糖、黄酮、生育酚等多种生理活性成分.通过比较分析青稞全麦粉和小麦粉的粉质和糊化特性差异,研制青稞全麦粉占面粉含量60%的高青稞含量的青稞全麦馒头粉,并对青稞全麦馒头的营养、感官、质构以及体外淀粉水解等方面的特性进行评价.结果显示:(1)青稞全麦粉吸水率、弱化度显著高于小麦粉,面团形成时间、稳定时间以及粉质质量指数显著低于小麦粉,通过添加谷朊粉,青稞全麦馒头粉的粉质特性得到了改善,其面团形成时间和稳定时间延长,弱化度降低,粉质质量指数增加;青稞全麦粉比小麦粉更易糊化,峰值粘度、崩解值和回生值增加,混粉后青稞全麦馒头粉的低谷粘度与小麦粉差异显著,其他参数无显著差异;(2)青稞全麦馒头的蛋白质和β-葡聚糖含量都显著高于小麦馒头,其中β-葡聚糖含量为2.33%-2.78%,是小麦馒头的10倍;(3)青稞全麦馒头感官品质显著低于小麦馒头,但仍具有较好的整体接受度;(4)与小麦馒头比较,青稞全麦馒头的硬度、胶着性、咀嚼度等指标显著增加,而粘附性、回复性等指标则显著降低;(5)青稞全麦馒头的抗性淀粉(RS)含量显著高于小麦馒头,而极易消化淀粉(VRDS)、易消化淀粉(RDS)、血糖生成指数(GI)均显著低于小麦馒头.本研究表明,青稞全麦馒头不仅具有独特的口感和香味,而且比小麦馒头具有更高的营养价值,尤其是低GI值,可缓解餐后血糖指数的升高,更利于人们对血糖的控制,因而青稞可以作为一种优质的主要原料用于馒头加工.
Hulless barley is the staple food crop in the Tibetan region of China. It has high β-glucan, tocopherol, and tocotrienol content in its grains, which has positive effects on human health. In this study, the farinograph parameters and pasting properties of hulless barley wholegrain flour and steamed hulless barley bread flour were evaluated. Steamed hulless barley bread was prepared that contained 60% hulless barley wholegrain flour, and then its nutritional value, textural properties, andin vitro starch hydrolysis were evaluated. The results showed that hulless barley wholegrain flour had a higher water absorption ratio and degree of softening, but a lower development and stability time and farinograph quality number, than wheat flour did. The farinograph parameters of steamed hulless barley wholegrain bread flour were improved when it contained gluten. Further, hulless barley wholegrain flour was pasted more easily, had a higher peak and trough viscosity, and a lower breakdown and setback value. The steamed hulless barley bread had a higher protein and β-glucan content(17.48%-17.58% and 2.33%-2.78%, respectively) than those of steamed wheat bread(11.93% and 0.23%, respectively). Steamed hulless barley bread had fair acceptability, although its general sensory quality was inferior to that of steamed wheat bread. Steamed hulless barley bread tended to be more crispy, hard, and chewy than steamed wheat bread. Steamed hulless barley bread also exhibited a lower equilibrium concentration of hydrolyzed starch, a higher resistant starch(RS) content, and lower very rapidly digestible starch(VRDS), rapidly digestible starch(RDS), and glycemic index(GI) content. This study indicates that compared with steamed wheat bread, steamed hulless barley bread has a higher nutritional value and is more beneficial to human health. These results may stimulate further interest in using hulless barley as a premium cereal grain for food processing.
Hulless barley is the staple food crop in the Tibetan region of China. It has high β-glucan, tocopherol, and tocotrienol content in its grains, which has positive effects on human health. In this study, the farinograph parameters and pasting properties of hulless barley wholegrain flour and steamed hulless barley bread flour were evaluated. Steamed hulless barley bread was prepared that contained 60% hulless barley wholegrain flour, and then its nutritional value, textural properties, andin vitro starch hydrolysis were evaluated. The results showed that hulless barley wholegrain flour had a higher water absorption ratio and degree of softening, but a lower development and stability time and farinograph quality number, than wheat flour did. The farinograph parameters of steamed hulless barley wholegrain bread flour were improved when it contained gluten. Further, hulless barley wholegrain flour was pasted more easily, had a higher peak and trough viscosity, and a lower breakdown and setback value. The steamed hulless barley bread had a higher protein and β-glucan content(17.48%-17.58% and 2.33%-2.78%, respectively) than those of steamed wheat bread(11.93% and 0.23%, respectively). Steamed hulless barley bread had fair acceptability, although its general sensory quality was inferior to that of steamed wheat bread. Steamed hulless barley bread tended to be more crispy, hard, and chewy than steamed wheat bread. Steamed hulless barley bread also exhibited a lower equilibrium concentration of hydrolyzed starch, a higher resistant starch(RS) content, and lower very rapidly digestible starch(VRDS), rapidly digestible starch(RDS), and glycemic index(GI) content. This study indicates that compared with steamed wheat bread, steamed hulless barley bread has a higher nutritional value and is more beneficial to human health. These results may stimulate further interest in using hulless barley as a premium cereal grain for food processing.
引文
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2苏东民.中国馒头分类及主食馒头品质评价研究[D].北京:中国农业大学,2005[Su DM.Studies on classification and quality evaluation of staple Chinese steamed bread[D].Beijing:Chinese Agriculture University,2005]
3 Zhu F.Influence of ingredients and chemical components on the quality of Chinese steamed bread[J].Food Chem,2014,163(20):154-162
4谭斌,谭洪卓,刘明,田晓红,李爱科,林家永.粮食(全谷物)的营养与健康[J].中国粮油学报,2010,25(4):100-107[Tan B,Tan HZ,Liu M,Tian XH,Li AK,Lin JY.The Grain,the wholegrain:nutrition and health benefits[J].J Chin Cer Oils Ass,2010,25(4):100-107]
5卢良恕.中国大麦学[M].北京:中国农业出版杜,1996[Lu LS.Chinese Barley Science[M].Beijing:China Agricultural Press,1996]
6翟会生,唐珊珊,潘志芬,李俏,邓晓青,唐亚伟,张玉红,曾兴全,尼玛扎西,余懋群.青稞籽粒主要组分对其淀粉膨胀势的影响[J].应用与环境生物学报,2017,23(2):193-199[Zhai HS,Tang SS,Pan ZF,Li Q,Deng XQ,Tang YW,Zhang YH,Zeng XQ,Ni MZX,Yu MQ.Effect of main grain components on the starch swelling power of Tibetan hullless barley(Hordeum vulgare var.nudum)[J].Chin J Appl Environ Biol,2017,23(2):193-199]
7唐珊珊,顾楠,潘志芬,李健,李俏,邓光兵,龙海,赵国华,余懋群.青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响[J].应用与环境生物学报,2015,21(4):616-622[Tang SS,Gu N,Pan ZF,Li J,Li Q,Deng GB,Long H,Zhao GH,Yu MQ.Changes inβ-glucan content of hull-less barley during germination and the effects on malt quality[J].Chin J Appl Environ Biol,2015,21(4):616-622]
8 Abdel-Haleem AMH,Awad RA.Some quality attributes of low fat ice cream substituted with hulless barley f lour and barleyβ-glucan[J].JFood Sci Techn,2015,52(10):6425-6434
9 Moza J,Gujral HS.Starch digestibility and bioactivity of high altitude hulless barley[J].Food Chem,2016,194:561-568
10任又成.青海特色作物裸大麦(青稞)的开发及利用[J].青海大学学报(自然科学版),2015,33(4):89-94[Ren YC.Development and utilization of Qinghai featured crop-naked barley[J].J Qinghai Univ(Nat Sci),2015,33(4):89-94]
11臧靖巍,阚建全,陈宗道,赵国华.青稞的成分研究及其应用现状[J].中国食品添加剂,2004(4):43-46[Zang JW,Kan JQ,Chen ZD,Zhao GH.Applications of barley and dtudy on its components[J].Chin Food Add,2004(4):43-46]
12黄益前,丁捷,何江红,戢得蓉,肖猛,羊绍龙.青稞馒头配方与工艺研究[J].农业与技术,2016,36(19):12-16[Huang YQ,Ding J,He JH,Ji DR,Xiao M,Yang SL.Study on formula and technology of highland barley bread[J].Agric Technol,2016,36(19):12-16]
13张慧娟,黄莲燕,王静,刘英丽,龚凌霄.青稞添加量对面团热机械学性质及馒头品质的影响[J].中国食品学报,2016(4):104-112[Zhang HJ,Huang LY,Wang J,Liu YL,Gong LX.Effects of hull-less barley on the thermomechanical property of fough and the properties of dteam bread[J].J Chin Inst Food Sci Techn,2016(4):104-112]
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15 Morrison WR,Laignelet B.An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches[J].J Cer Sci,1983,1(1):9-20
16 Mcclear BV,Glennie-Holmes M.Enzymic quantification of(1→3)(1→4)-β-D-glucan in barley and malt[J].J Inst Brewing,1985,91(5):285-295
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