摘要
[目的]拓展黄精在面包中的应用,提高面包的保健功能。[方法]在小麦粉中添加黄精粉,研究其对面粉糊化、面筋结构、面团流变学特性以及面包烘焙品质的影响。[结果]添加黄精粉后,面粉的糊化温度升高,峰值黏度和回生值下降;面团中面筋得率降低。面筋蛋白的二级结构发生变化,面筋蛋白中的无规卷曲结构增加。黄精粉能增加面团硬度、面团的弹性模量和黏性模量,但面团的发酵体积有所降低。黄精粉对面包烘焙品质有一定的影响,随着黄精粉量的增加,面包比容呈先增加后降低的趋势。黄精粉的添加破坏了面筋蛋白均匀致密的微观结构,使面包的硬度和咀嚼性增大,降低了面包的适口性。[结论]黄精粉在一定程度上改变了面团特性和面包烘焙品质。在小麦粉中添加2%~6%的黄精粉,可生产出感官品质可接受的富含生物活性成分的功能性面包。
[Objective]To explore the application of Polygonatum sibiricum powder in bread,enhancing its health benefits.[Methods]Polygonatum powder is added to wheat flour to study its effects on starch gelatinization,gluten structure,dough rheological properties,and bread baking quality.[Results]The addition of Polygonatum powder increases the gelatinization temperature of the flour,while peak viscosity and retrogradation values decrease.The gluten yield in the dough is reduced.Changes in the secondary structure of gluten proteins are observed,with an increase in the content of random coil structures.Polygonatum sibiricum powder increases dough hardness,elasticity modulus,and viscosity modulus,but it reduces the dough's fermentation volume.The baking quality of the bread is affected,with the bread volume initially increasing and then decreasing as the amount of Polygonatum sibiricum powder increases.The addition of Polygonatum sibiricum powder disrupts the uniform and dense microstructure of gluten proteins,leading to an increase in bread hardness and chewiness,which reduces the bread's palatability.[Conclusion]Polygonatum sibiricum powder significantly alters dough properties and bread baking quality.Adding 2%~6%Polygonatum sibiricum powder to wheat flour can produce functional bread with acceptable sensory quality and enriched with bioactive compounds.
作者
吴坤伟
魏明
钱森和
李紫嫚
谢艳
WU Kunwei;WEI Ming;QIAN Senhe;LI Ziman;XIE Yan(College of Biology and Food Engineering,Anhui Polytechnic University,Wuhu,Anhui 241000,China;Anhui Panpan Food Co.,Ltd.,Chuzhou,Anhui 239000,China)
出处
《食品与机械》
北大核心
2025年第7期190-198,共9页
Food and Machinery
基金
安徽省科技重大专项(编号:202203a06020029)。
关键词
黄精粉
面团
流变性质
面筋结构
面包品质
Polygonatum sibiricum powder
dough
rheological property
gluten structure
bread quality
作者简介
通信作者:魏明(1969-),男,安徽工程大学教授,博士。E-mail:wmrainbow69@126.com。
