低分子量瓜尔豆胶膳食纤维对面团流变学特性和馒头品质

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。

Effects of Partially Hydrolyzed Guar Gum on Rheological Properties and Quality of Chinese Steamed Bread

Effect of partially hydrolyzed guar gum (PHGG) on rheological properties and quality of Chinese steamed bread (CSB) were investigated. PHGG addition increased protein weakening in the mixing process by the result of mixolab. The time of dough formation and steady increased when appropriate amount of PHGG was added. PHGG addition could work for reducing starch gelatinization. The specific volume of CSB and value of sensory assessment of CSB was largest when 3% PHGG was added. PHGG addition decreased the hardness, elasticity, cohesiveness and chewiness whereas adhesiveness increased. The aging rate of CSB slowed down when PHGG addition was more than 2%. The GI of CSB with PHGG addition was lower than control. Overall, the quality of CSB was best when 3% PHGG was added. The results could provide a theoretical basis for the practical application of PHGG to CSB.