摘要
为探究脱乙酰魔芋葡甘露聚糖(deacetylated konjac glucomannan,DKGM)对小麦面团和面包品质的影响,采用醇碱法制备不同脱乙酰度(DK-1=35.58%,DK-2=53.82%,DK-3=72.12%,DK-4=86.32%)的魔芋葡甘露聚糖(konjac glucomannan,KGM),并研究天然KGM和不同脱乙酰度DKGM对小麦面团特性和面包品质的影响。结果表明,与空白组相比,KGM和DKGM均显著增加了混合粉的峰值黏度、面团的吸水率以及面包的比容和高径比,延缓了面包老化。与KGM组相比,DK-1组面团发酵体积、面包比容和高径比最大,但面团粉质特性较差;DK-3和DK-4虽增加了面团的拉伸能量和延展度,但对降低贮藏期面包回生焓值和抑制淀粉结晶效果较差;DK-2既能增加面团的粉质特性以及黏弹性,又能较好地保持面包在贮藏期的水分含量,延缓面包硬度增加。整体而言,DK-2对小麦面团性质及面包的品质改善效果最佳。因此,将KGM进行适度的脱乙酰改性有利于KGM在面包加工中的应用。
The present study aimed to evaluate the effect of deacetylated konjac glucomannan(DKGM)on the quality of wheat dough and bread.DKGM with different degrees of deacetylation(DK-1=35.58%,DK-2=53.82%,DK-3=72.12%,DK-4=86.32%)was prepared by alcohol-alkali assisted method.The effects of natural KGM and DKGM with different degrees of deacetylation on wheat dough characteristics and bread quality were also studied.Compared with the control group,both KGM and DKGM significantly increased the peak viscosity of the mixed flour,the water absorption of the dough,and the specific volume and height-diameter ratio of the bread,and delayed the ageing of the bread.Further,the DK-1 group showed the largest dough fermentation volume,bread-specific volume,and height-diameter ratio compared to the KGM group,but the farinograph properties of the dough were not favorable.DK-3 and DK-4 increased the tensile energy and ductility of the dough,they had poor effects on reducing the enthalpy of bread regeneration and inhibiting starch crystallization during storage.DK-2 could not only increase the farinograph properties and viscoelasticity of the dough but also better maintain the moisture content of the bread during the storage period and delay the increase of the bread hardness.All over,DK-2 had the best effect on improving the properties of wheat dough and bread quality.Hence,moderate deacetylation of KGM is beneficial to its application in bread processing.
作者
官孝瑶
谢勇
陈朝军
张盛林
汤玉兰
刘雄
GUAN Xiaoyao;XIE Yong;CHEN Zhaojun;ZHANG Shenglin;TANG Yulan;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Institute of Konjac Research,Southwest University,Chongqing 400715,China;Chongqing Sino Konjac Biological Technology Co.Ltd,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第9期221-228,共8页
Food and Fermentation Industries
关键词
脱乙酰魔芋葡甘露聚糖
面团特性
微观结构
面包品质
贮藏特性
deacetylated konjac glucomannan
dough properties
microstructure
bread quality
storage properties
