摘要
以高筋小麦粉为原料添加酵母制作面团,在温度28℃、湿度80%条件下发酵1~6 h,提取小麦淀粉。研究发酵时间对小麦直链淀粉含量、损伤淀粉含量、粒径、颗粒表面结构、糊化及消化特性的影响。结果表明:面团发酵1 h后直链淀粉含量和损伤淀粉含量均显著低于原淀粉(P<0.05)。快速黏度分析结果表明,发酵1 h的小麦淀粉峰值黏度、热浆黏度和冷浆黏度最低。发酵处理后淀粉的粒径均小于原淀粉,其中发酵5 h的平均粒径最小。扫描电镜结果表明,发酵6 h的小麦淀粉颗粒表面出现破裂现象。体外消化实验表明,发酵5 h和6 h小麦淀粉的消化速率最高,发酵后抗性淀粉含量低于原淀粉,而慢消化淀粉含量高于原淀粉(P<0.05)。
In this study,high-gluten wheat flour was used to make dough by adding yeast.The dough was fermented for 1~6 h at a temperature of 28℃and a humidity of 80%.The starches at different fermentation times were extracted.The influence of fermentation time on starch properties(e.g.,amylose content,damage starch content,particle size,surface structure,gelatinization and digestive properties)were investigated.The results indicated that the amylose content and damaged starch content for the starch fermented for 1 h were significantly lower than that of the native starch(P<0.05).The results by rapid viscosity analyzer indicated that the peak viscosity,hot paste viscosity and cold paste viscosity of the wheat starch fermented for 1 h were the lowest.The starch sizes after fermentation were smaller than that of the native starch,and the average granule size of wheat starch fermented for 5 h was the smallest.It was observed by scanning electron microscope that the surfaces of wheat starch granules fermented for 6 h had some cracks.The digestibility of wheat starches fermented for 5 h and 6 h were higher than that of the other starches.After fermentation,the resistant starch was lower,while the contents of slowly digestible starch were higher than that of the native starch(P<0.05).
作者
邓丽丽
曹涛
宋晓燕
张剑
李旭阳
Deng Lili;Cao Tao;Song Xiaoyan;Zhang Jiang;Li Xuyang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;Henan Provincial Key Laboratory of Grain Resources Conversion and Utilization,Zhengzhou 450001)
出处
《中国粮油学报》
CSCD
北大核心
2023年第7期100-106,共7页
Journal of the Chinese Cereals and Oils Association
基金
河南省谷物资源转化与利用重点实验室开放课题项目(PL2020001)
河南省科技攻关项目(PL212102110321)。
关键词
小麦淀粉
发酵
理化性质
消化特性
wheat starch
fermentation
physicochemical property
digestive property
