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麦粉对大米粉和发酵大米蛋糕的影响:加工特性,质量属性和粉消化特征

Ruoyuan Xu¹, Zhen Dai¹, Xuan Wang¹

¹School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Carbohydrate polymers

|August 16, 2025

概括

麦粉 (OF) 通过改善质地,香味和保质期来增强无质谷物产品. 观察到20%的麦粉替代结果是最佳的,导致消费者接受度更高.

科学领域:

食品科学食品科学食品科学
谷物化学谷物化学
营养科学营养科学

背景情况:

由于与饮食相关的疾病和腹腔疾病的增加,对健康,功能性无质 (GF) 产品的需求日益增长.
需要改善GF替代品的质量和健康益处.

研究的目的:

调查麦粉 (OF) 替代对无质谷物产品 (FGC) 质量的影响.
了解OF对FGCs物理化学和感官特性影响背后的机制.

主要方法:

对具有不同OF替代水平 (0-40%) 的FGC进行系统评估.
分析水结合能力,粉性质,风学,微观结构和挥发性化合物 (SPME-GC-MS).
感官评估和保质期研究,重点关注逆向降解和水解.

主要成果:

OF替代改善了水的结合,粉的完整性和粘性弹性.
增加的特定体积,硬度和峰值弹性在20%的OF.
增强的微观结构,新的坚果香气,以及最高可接受度在20%的OF.
延迟逆向降解和水解,促进粉脂质复合物的形成.

结论:

麦粉是提高功能性无质谷物产品质量,感官吸引力和保质期的有希望的成分.
20%的替代品在质地,香味和消费者接受度方面提供了最佳的好处.
OF对水结合和粉特性的影响有助于提高产品的稳定性.

关键词:

复合面粉是一种复合面粉.可消化性可消化性发酵的谷物蛋糕发酵的谷物蛋糕食品质量食品质量食品质量麦麦麦麦粉的逆向降级方式粉结构结构粉结构

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Carbohydrate Digestion

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...