低分子质量瓜尔豆胶膳食纤维对面团流变学特性和馒头品质影响
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摘要
研究低分子质量瓜尔豆胶膳食纤维(partially hydrolyzed guar gum,PHGG)对面团流变学和馒头品质影响。mixolab实验结果表明,PHGG对面筋蛋白有弱化作用;添加适量的PHGG能延长面团的形成时间和稳定时间;PHGG能一定程度的抑制淀粉回生。在PHGG添加量3%时,馒头比容达到最大,相比对照增大15.5%。随着PHGG添加量增加馒头硬度、弹性、内聚性和咀嚼性降低,而黏附性增加。感官评价实验结果表明,PHGG添加量为3%时,馒头的综合感官评价得分最高。PHGG添加量在2%以上时,可以显著延缓馒头老化。PHGG可以降低馒头体外消化时的升糖指数。综合实验结果,PHGG添加量为3%时,馒头的品质最好。
Effect of partially hydrolyzed guar gum( PHGG) on rheological properties and quality of Chinese steamed bread( CSB) were investigated. The experimental results of mixolab showed that PHGG addition increased gluten protein weakening. The time of dough formation and steady increased when appropriate amount of PHGG was added. PHGG addition could restrain to some extent the starch retrogradation. The specific volume of CSB reached its maximum which was increased 15. 5% compared to controls when 3% PHGG was added. PHGG addition decreased the hardness,elasticity,cohesiveness and chewiness whereas adhesiveness increased. The experimental results of sensory evaluation showed that the comprehensive evaluation was the best when 3% PHGG was added. The aging rate of CSB slowed down when PHGG addition was more than 2%. The GI of CSB with PHGG addition was reduced in vitro digestion. Overall,the quality of CSB was best when 3% PHGG was added.
Effect of partially hydrolyzed guar gum( PHGG) on rheological properties and quality of Chinese steamed bread( CSB) were investigated. The experimental results of mixolab showed that PHGG addition increased gluten protein weakening. The time of dough formation and steady increased when appropriate amount of PHGG was added. PHGG addition could restrain to some extent the starch retrogradation. The specific volume of CSB reached its maximum which was increased 15. 5% compared to controls when 3% PHGG was added. PHGG addition decreased the hardness,elasticity,cohesiveness and chewiness whereas adhesiveness increased. The experimental results of sensory evaluation showed that the comprehensive evaluation was the best when 3% PHGG was added. The aging rate of CSB slowed down when PHGG addition was more than 2%. The GI of CSB with PHGG addition was reduced in vitro digestion. Overall,the quality of CSB was best when 3% PHGG was added.
引文
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[2]CARLSON J,GOULD T,SLAVIN J.In vitro analysis of partially hydrolyzed guar gum fermentation on identified gutmicrobiota[J].Anaerobe,2016,42:60-66
[3]MINEKUS M,JELIER M,XIAO J Z,et al.Effect of partially hydrolyzed guar gum(PHGG)on the bioaccessibility of fat and cholesterol bioscience[J].Biotechnology&Biochemistry,2005,69(5):932-938
[4]SLAVIN J L,GREENBERG N A.Partially hydrolyzed guar gum:Clinical nutrition uses[J].Nutrition,2003,19(6):549-552
[5]FINLEY J W,SOTO-VACA A,HEIMBACH J,et al.Safety assessment and caloric value of partially hydrolyzed guar gum[J].Journal of Agricultural and Food Chemistry,2013,61(8):1756-1771
[6]陈国斌.酶制剂在谷物食品加工中的应用[J].食品科技,2003(4):47-48CHEN Guobin.Enzyme application on cereal food processing[J].Food Science and Technology,2003(4):47-48
[7]何承云,林向阳,孙科祥,等.亲水胶体抗馒头老化效果的研究[J].农产品加工(学刊),2008(1):23-25HE Chengyun,LIN Xiangyang,SUN Kexiang,et al.Antistaling effect of hydrophilic colloids on steamed bread[J].Academic Periodical of Farm Products Processing,2008(1):23-25
[8]LIU J,LUO D,CHEN R,et al.Effects of short-chain inulin on quality of Chinese steamed bread[J].Journal of Food Quality,2016,39(4):255-263
[9]肖安红,何东平,张世宏.大豆豆皮膳食纤维改善馒头品质的研究[J].食品工业,2006(5):14-16XIAO Anhong,HE Dongping,ZHANG Shihong.Study on steamed bread quality improved by the dietary fiber of soybean hulls added[J].The Food Industry,2006(5):14-16
[10]何雅蔷,马铁明,王凤成.麦麸膳食纤维添加对面包和馒头品质影响[J].粮食与饲料工业,2009(8):21-23HE Yaqiang,MA Tieming,WANG Fengcheng.Effect of adding wheat bran dietary fiber on the quality of bread and steamed bread[J].Cereal&Feed Industry,2009(8):21-23
[11]张苗,木泰华,韩俊娟.甘薯膳食纤维对馒头品质及老化的影响[J].江苏师范大学学报(自然科学版),2016(4):20-24ZHANG Miao,MU Taihua,HAN Junjuan.Effects of sweet potato dietary fiber on the quality and aging of steamed bread[J].Journal of Jiangsu Normal University(Natural Science Edition),2016(4):20-24
[12]MUDGIL D,BARAK S,KHATKAR B S.Effect of partially hydrolyzed guar gum on pasting,thermo-mechanical and rheological properties of wheat dough[J].International Journal of Biological Macromolecules,2016,93:131-135
[13]LI Y,YI P,WANG N,et al.High level expression ofβ-mannanase(Rm Man5A)in Pichia pastoris for partially hydrolyzed guar gum production[J].International Journal of Biological Macromolecules,2017,105(Pt 1):1171-1179
[14]唐晓锴,于卉.谷物品质分析专家——Mixolab混合实验仪[J].现代面粉工业,2012(5):19-22TANG Xiaokai,YU Hui.Grain quality analyst——Mixolab[J].Modern Flour Milling Industry,2012(5):19-22
[15]李里特,成晓瑜.添加猪油对馒头品质的改善[J].中国粮油学报,1999(1):47-50LI Lite,CHENG Xiaoyu.Effect of lard on steamed bread quality[J].Journal of the Chinese Cereals and Oils Association,1999(1):47-50
[16]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 Suppl 2:S33-50
[17]MIRONEASA S,CODIN G G.The mixolab rheological properties and dough microstructure of defatted mustard seed–wheat composite flours[J].Journal of Food Processing&Preservation,2017,41(5):e13130
[18]ZHU F.Staling of Chinese steamed bread:Quantification and control[J].Trends in Food Science&Technology,2016,55:118-127
[19]FERRERO C.Hydrocolloids in wheat breadmaking:A concise review[J].Food Hydrocolloids,2016,68(2017):15-22
[20]BRENNAN C S,BLAKE D E,ELLIS P R,et al.Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread[J].Journal of Cereal Science,1996,24(2):151-160
[21]TUDORICA C M,KURI V,BRENNAN C S.Nutritional and physicochemical characteristics of dietary fiber enriched pasta[J].Journal of Agricultural&Food Chemistry,2002,50(2):347-356.