麦麸对酥性饼干物理性质和淀粉消化性的影响

Effects of wheat bran on physical property and starch digestibility of crisp biscuits

中文关键词:  麦麸  饼干  溶剂保持力  延展度  淀粉消化性

英文关键词:wheat bran  crisp biscuit  solvent retention capacity  spread ratio  starch digestibility

中文摘要:

      目的 研究麦麸对酥性饼干颜色、物理性质以及淀粉消化性的影响。方法 将麦麸按0~50%比例添加到面粉中制作饼干, 测定混合粉的溶剂保持力, 测定饼干颜色、延展度、硬度以及淀粉消化性。结果 添加麦麸导致混合粉的水和碳酸钠溶剂保持力值增加, 乳酸溶剂保持力值和面筋性能指数降低(4.71%~33.20%和25.73%~34.11%), 饼干颜色变暗。当麦麸添加量大于20%时, 饼干的延展度和硬度增大(53.54%~64.31%和135.98%~408.53%)。此外, 麦麸的添加在一定程度上降低了饼干淀粉消化性。麦麸添加量与饼干物理性质呈强正相关性, 与消化终点葡萄糖含量呈负相关。通过主成分分析, 提取了2个主成分, 累计方差贡献率为85.3%。结论 适量添加麦麸有效改善了饼干酥脆性, 并在一定程度上抑制了饼干淀粉的消化, 增加了饼干的功能性质, 可以为麦麸产品的进一步开发提供参考。

英文摘要:

      Objective To investigate the effects of wheat bran on color profiles, physical properties and starch digestibility of crisp biscuits. Methods The wheat bran was added to wheat flour in different proportions (0?50%) to make biscuits. The solvent retention capacity of the mixed flour, color profiles, spread ratio, hardness and starch digestibility of biscuits were determined. Results The results showed that adding wheat bran resulted in the increase of solvent retention capacity value of water and sodium carbonate, the decrease of solvent retention capacity value of lactic acid and gluten performance index (4.71%?33.20% and 25.73%?34.11%), and caused the color of biscuits to darken. When the wheat bran content was greater than 20%, the spread ratio and hardness of biscuits increased (53.54%?64.31% and 135.98%?408.53%). In addition, the addition of wheat bran reduced the starch digestibility of biscuits to a certain extent. There was a strong positive correlation between wheat bran addition and physical properties of biscuits, and a negative correlation between wheat bran addition and glucose content at digestive end of biscuits. Through principal component analysis, 2 principal components were extracted, and the cumulative variance contribution rate was 85.3%. Conclusion The addition of wheat bran to an appropriate amount effectively improves the crispiness of biscuits, inhibites the digestion of biscuit starch to a certain extent, and increases the functional properties of biscuits. It can provide a reference for the further development of wheat bran products.