| 邓晓青，潘志芬，李 俏，唐亚伟，张玉红，邓光兵，龙 海，尼玛扎西，余懋群.青稞全麦粉与面粉及其饼干的品质研究[J].麦类作物学报,2019,(1):120 |
| 青稞全麦粉与面粉及其饼干的品质研究 |
| Quality Characterization of Wholegrain,Flour and Cookies from Hulless Barley |
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| DOI：10.7606/j.issn.1009-1041.2019.01.16 |
| 中文关键词: 青稞 全麦粉 饼干 淀粉体外水解 质构特性 |
| 英文关键词:Hullless barley Whole grain Cookies In vitro starch hydrolysis Texture properties |
| 基金项目:科技部星火计划重点项目(2015GA840001); 西藏科技厅项目(XZ201801NA04); 中国科学院"西部之光"人才培养计划项目（Y6C401） |
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| 中文摘要: |
| 为了解青稞全麦食品的营养及品质，为其进一步发展和应用提供理论基础，以10份青稞全麦粉和面粉(去麸粉)为原料，加工成100%的青稞全麦粉饼干和面粉饼干，并对其营养品质、功能特性及质构特性进行了比较。结果显示，10份青稞材料的直链淀粉含量为19.50%~26.60%；全麦粉的β-葡聚糖(5.09%)、蛋白质(12.00%)、Cu(6.17 μg·g-1)、Mn(14.12 μg·g-1)和Zn(24.89 μg·g-1) 含量均高于面粉中相应组分的含量，但其总淀粉含量(64.5%) 低于面粉中总淀粉含量(70.18%)；青稞全麦粉饼干和面粉饼干中营养组分的差异与原材料中的差异趋势一致。淀粉体外水解模拟显示，全麦粉的最大淀粉降解水平(58.91%)和血糖指数(90.37)均低于面粉(66.07%和97.85），且其非常快速消化淀粉(VRDS) 和快速消化淀粉(RDS) 含量也低于面粉，而慢速消化淀粉(SDS) 和抗性淀粉(RS) 含量则相反；全麦粉饼干和面粉饼干的淀粉体外水解差异与原材料的差异趋势一致。饼干质构特性分析显示，全麦粉饼干的硬度(1 096.88 g)、脆性(751.15 g·s-1) 和咀嚼性(987.29 g·s-1) 均大于面粉饼干(947.21 g、683.74 g·s-1 和724.76 g·s-1)。综上所述，青稞全麦粉比青稞面粉具有更高的营养价值，青稞全麦粉饼干比面粉饼干不仅具有较高的营养价值和功能特性，并具有独特的口感，是健康饮食的最佳选择之一。 |
| 英文摘要: |
| In order to provide a theoretical basis for the development and application of whole-grain hulless barley,ten hull-less barley materials were milled into wholegrain barley flour(W) and flour(F),both of which were processed into cookies.The nutrition,texture and functional properties of W,F and the corresponding cookies were evaluated.The results showed that amylose content of the ten hull-less barley ranged from 19.50% to 26.60%.The W contained more β-glucan(5.09%),protein(12.00%),Cu(6.17 μg·g-1),Mn(14.12 μg·g-1),Zn(24.89 μg·g-1) and less total starch(64.50%) than F,and consistent trends were observed in cookies from W and F.In vitro starch digestibility of W exhibited lower C∞(the average maximum starch hydrolysis level) of 58.91% than that of F(66.07%).Besides,W(90.37) caused lower GI than F(97.85).Meanwhile,lower content of VRDS,RDS and higher RS and SDS were detected in W.The results of in vitro starch hydrolysis from cookies are consistent to those of W and F.Texture properties exhibited that cookies from W have higher values for hardness(1 096.88 g),crispness(876.13 g·s-1) and chewiness(987.29 g·s-1) than cookies from F(947.21 g,683.74 g·s-1 and 724.76 g·s-1,respectively).Therefore,W and WC(wholegrain cookies) have more excellent quality characteristics than F and FC(flour cookies),which is one of the best choice for a healthy diet. |
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