青稞全麦粉与面粉及其饼干的品质研究
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摘要
为了解青稞全麦食品的营养及品质,为其进一步发展和应用提供理论基础,以10份青稞全麦粉和面粉(去麸粉)为原料,加工成100%的青稞全麦粉饼干和面粉饼干,并对其营养品质、功能特性及质构特性进行了比较。结果显示,10份青稞材料的直链淀粉含量为19.50%～26.60%;全麦粉的β-葡聚糖(5.09%)、蛋白质(12.00%)、Cu(6.17μg·g~(-1))、Mn(14.12μg·g~(-1))和Zn(24.89μg·g~(-1))含量均高于面粉中相应组分的含量,但其总淀粉含量(64.5%)低于面粉中总淀粉含量(70.18%);青稞全麦粉饼干和面粉饼干中营养组分的差异与原材料中的差异趋势一致。淀粉体外水解模拟显示,全麦粉的最大淀粉降解水平(58.91%)和血糖指数(90.37)均低于面粉(66.07%和97.85),且其非常快速消化淀粉(VRDS)和快速消化淀粉(RDS)含量也低于面粉,而慢速消化淀粉(SDS)和抗性淀粉(RS)含量则相反;全麦粉饼干和面粉饼干的淀粉体外水解差异与原材料的差异趋势一致。饼干质构特性分析显示,全麦粉饼干的硬度(1 096.88g)、脆性(751.15g·s~(-1))和咀嚼性(987.29g·s~(-1))均大于面粉饼干(947.21g、683.74g·s~(-1)和724.76g·s~(-1))。综上所述,青稞全麦粉比青稞面粉具有更高的营养价值,青稞全麦粉饼干比面粉饼干不仅具有较高的营养价值和功能特性,并具有独特的口感,是健康饮食的最佳选择之一。
In order to provide a theoretical basis for the development and application of whole-grain hulless barley,ten hull-less barley materials were milled into wholegrain barley flour(W)and flour(F),both of which were processed into cookies.The nutrition,texture and functional properties of W,F and the corresponding cookies were evaluated.The results showed that amylose content of the ten hull-less barley ranged from 19.50%to 26.60%.The W contained moreβ-glucan(5.09%),protein(12.00%),Cu(6.17μg·g~(-1)),Mn(14.12μg·g~(-1)),Zn(24.89μg·g~(-1))and less total starch(64.50%)than F,and consistent trends were observed in cookies from W and F.Invitrostarch digestibility of W exhibited lower C∞(the average maximum starch hydrolysis level)of 58.91%than that of F(66.07%).Besides,W(90.37)caused lower GI than F(97.85).Meanwhile,lower content of VRDS,RDS and higher RS and SDS were detected in W.The results of in vitro starch hydrolysis from cookies are consistent to those of W and F.Texture properties exhibited that cookies from W have higher values for hardness(1 096.88g),crispness(876.13g·s~(-1))and chewiness(987.29g·s~(-1))than cookies from F(947.21 g,683.74g·s~(-1) and 724.76g·s~(-1),respectively).Therefore,W and WC(wholegrain cookies)have more excellent quality characteristics than F and FC(flour cookies),which is one of the best choice for a healthy diet.
In order to provide a theoretical basis for the development and application of whole-grain hulless barley,ten hull-less barley materials were milled into wholegrain barley flour(W)and flour(F),both of which were processed into cookies.The nutrition,texture and functional properties of W,F and the corresponding cookies were evaluated.The results showed that amylose content of the ten hull-less barley ranged from 19.50%to 26.60%.The W contained moreβ-glucan(5.09%),protein(12.00%),Cu(6.17μg·g~(-1)),Mn(14.12μg·g~(-1)),Zn(24.89μg·g~(-1))and less total starch(64.50%)than F,and consistent trends were observed in cookies from W and F.Invitrostarch digestibility of W exhibited lower C∞(the average maximum starch hydrolysis level)of 58.91%than that of F(66.07%).Besides,W(90.37)caused lower GI than F(97.85).Meanwhile,lower content of VRDS,RDS and higher RS and SDS were detected in W.The results of in vitro starch hydrolysis from cookies are consistent to those of W and F.Texture properties exhibited that cookies from W have higher values for hardness(1 096.88g),crispness(876.13g·s~(-1))and chewiness(987.29g·s~(-1))than cookies from F(947.21 g,683.74g·s~(-1) and 724.76g·s~(-1),respectively).Therefore,W and WC(wholegrain cookies)have more excellent quality characteristics than F and FC(flour cookies),which is one of the best choice for a healthy diet.
引文
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[22]BRENNAN C S,BLAKE D E,ELLISS P R,et al.Effects of guar galactomannan on wheat bread microstructure and on in vitro and vivo digestibility of starch in bread[J].Journal of Cereal Science,1996,24:157.
[23]CUI R,OATES C G.The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch[J].Food Chemistry,1999,65:423.
[24]TANG M C,COPELAND L.Analysis of complexes between lipids and wheat starch[J].Carbohydrate Polymers,2007,67:81.
[25]DEXTER J E,IZYDORCZYK M S,MARCHYLO B A,et al.Texture and color of pasta containing mill fractions from hullless barley genotypes with variable content of amylose and fiber[J].Using Cereal Science&Technology for the Benefit of Consumers,2005,26:490.
[26]孙元琳,崔璨,张陇清,等.黑小麦全麦粉的面团流变学特性及馒头品质的研究[J].食品工业科技,2014,35(10):147.SUN Y L,CUI C,ZHANG L Q,et al.Study on rheological property of dough of black-grained wheat whole meals and quality of the steamed bread[J].Science and Technology of Food Industry,2014,35(10):147.
[27]CHOI I,LEE M J,CHOI J S,et al.Bread quality by substituting normal and waxy hullless barley(Hordeum vulgare L.)flours[J].Food Science and Biotechnology,2011,20:675.
[28]BERGLUND P T,FASTNAUGHT C E,HOLM,E T.Food uses of waxy hull-less barley[J].Cereal Foods World,1992,37(9):712.
[29]SWANSON R B,PENFIELD M P.Barley flour level and salt level selection for a whole grain bread formula[J].Journal of Food Science,1988,53:899.
[2]PAN Z F,DENG G B,ZHAI X G,et al.Genetic diversity of Acid-PAGE monomeric prolamins in cultivated hulless barley(Hordeum vulgare L.)from Qinghai,Tibet Plateau in China[J].Genetic Resources and Crop Evolution,2007,54:1691.
[3]朱晓月,黄志远,马记红,等.全麦粉营养及生产工艺探讨[J].粮食加工,2014,39(1):12.ZHU X Y,HUANG Z Y,MA J H,et al.Discuss of nutrition and production technology of the whole wheat flour[J].Grain Processing,2014,39(1):12.
[4]SLAVIN J.Why whole grains are protective:Biological mechanisms[J].Proceedings of the Nutrition Society,2003,62(1):129.
[5]LIKES R,MADL R L,ZEISEL S H.The betaine and choline content of a whole wheat flour compared to other mill streams[J].Journal of Cereal Science,2007,46(1):94.
[6]BAIK B K,ULLRICH S E.Barley for food:Characteristics,improvement,and renewed interest[J].Journal of Cereal Science,2008,48(2):240.
[7]潘志芬,余懋群,邓晓青,等.一种高β-葡聚糖青稞全麦饼干及其制作方法:中国,ZL201410073680.X[P].2015-12-09.PAN Z F,YU M Q,DENG X Q,et al.A highβ-glucan whole grain cookie of hullless barley and its preparation method:China,ZL201410073680.X[P].2015-12-09.
[8]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46:S34.
[9]GONI I,GARCIA-ALONSO A,SAURA-CALIXTO F.A starch hydrolysis procedure to estimate glycemic index[J].Nutrition Research,1997,17(3):428.
[10]SULLIVANU P,FLAHERTY J O,BRUNTON N,et al.Chemical composition and microstructure of milled barley fractions[J].European Food Research and Technology,2010,230(4):580.
[11]陶海根.全麦粉营养价值及生产工艺探讨[J].大众标准化,2010(S1):101.TAO H G.Nutritional value and production process of whole wheat flour[J].Popular Standardization,2010(S1):101.
[12]LIU Y,BAILEY T B,WHITE P J.Individual and interactional effects ofβ-glucan,starch,and protein on pasting properties of oat flours[J].Journal of Agriculture and Food Chemistry,2010,58:9200.
[13]WOOD P J,BEER M U,BUTLER G.Evaluation of role of concentration and molecular weight of oatβ-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load[J].British Journal of Nutrition,2000,84(1):28.
[14]TOSH S M,BRUMMER Y,WOLEVER T M S,et al.Glycemic response to oat bran muffins treated to vary molecular weight ofβ-glucan[J].Cereal Chemistry,2008,85:212.
[15]REGAND A,TOSH S M,WOLEVER T M,et al.Physicochemical properties ofβ-glucan in differently processed oat foods influence glycemic response[J].Journal of Agriculture and Food Chemistry,2009,57:8831.
[16]DHITAL S,KATAWAL S B,SHRESTA A K.Formation of resistant starch during processing and storage of instant noodles[J].International Journal of Food Properties,2010,13(3):455.
[17]FUENTES-ZARAGOZA E,RIQUELME-NAVARRATE M J,SANCHEZ-ZAPATA E,et al.Resistant starch as functional ingredient:A review[J].Food Research International,2014,43(4):931.
[18]KIM H J,WHITE P J.In vitro digestion rate and estimated glycemic index of oat flours from typical and highβ-glucan oat lines[J].Journal of Agricultural and Food Chemistry,2012,60(20):5240.
[19]KIM H J.Impact of the molecular weight,viscosity,and solubility ofβ-Glucan on in vitro oat starch digestibility[J].Journal of Agricultural and Food Chemistry,2013,61:3272.
[20]IZYDORCZYK M S,LAGASSE S L,HATCHER D W,et al.The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hullless barley[J].Journal of the Science of Food and Agriculture,2005,85(12):2095.
[21]TUDORICA C M,KURI V,BRENNAN C S.Nutritional and physicochemical characteristics of dietary fiber enriched pasta[J].Journal of Agricultural and Food Chemistry,2002,50:347.
[22]BRENNAN C S,BLAKE D E,ELLISS P R,et al.Effects of guar galactomannan on wheat bread microstructure and on in vitro and vivo digestibility of starch in bread[J].Journal of Cereal Science,1996,24:157.
[23]CUI R,OATES C G.The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch[J].Food Chemistry,1999,65:423.
[24]TANG M C,COPELAND L.Analysis of complexes between lipids and wheat starch[J].Carbohydrate Polymers,2007,67:81.
[25]DEXTER J E,IZYDORCZYK M S,MARCHYLO B A,et al.Texture and color of pasta containing mill fractions from hullless barley genotypes with variable content of amylose and fiber[J].Using Cereal Science&Technology for the Benefit of Consumers,2005,26:490.
[26]孙元琳,崔璨,张陇清,等.黑小麦全麦粉的面团流变学特性及馒头品质的研究[J].食品工业科技,2014,35(10):147.SUN Y L,CUI C,ZHANG L Q,et al.Study on rheological property of dough of black-grained wheat whole meals and quality of the steamed bread[J].Science and Technology of Food Industry,2014,35(10):147.
[27]CHOI I,LEE M J,CHOI J S,et al.Bread quality by substituting normal and waxy hullless barley(Hordeum vulgare L.)flours[J].Food Science and Biotechnology,2011,20:675.
[28]BERGLUND P T,FASTNAUGHT C E,HOLM,E T.Food uses of waxy hull-less barley[J].Cereal Foods World,1992,37(9):712.
[29]SWANSON R B,PENFIELD M P.Barley flour level and salt level selection for a whole grain bread formula[J].Journal of Food Science,1988,53:899.