美人蕉淀粉添加量对面粉性质、面团流变学及半干面品质的影响。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-01-21 DOI:10.1002/jsfa.14133

Meng Cao, Chang Liu, Zhou Zhou, Wenqia Li, Jianfang Li

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引用次数: 0

摘要

背景：美人蕉是一种优质的抗性淀粉原料，尤其适用于面粉制品。研究了美人蕉淀粉（CES）对面粉性质、面团流变学及半干面品质的影响。在半干面配方中，CES取代了部分小麦粉。制备了仅含小麦粉的对照配方和以含8CES、16CES、24CES、32CES和40CES的小麦粉为基础的5种配方。结果：研究结果表明，随着ce的增加，面粉的峰值粘度和退化值增加，融化焓降低。CES使部分结合水向半结合水状态迁移，改善了面团的流变性能，增强了面条的质地特征。当CES添加量为24%时，蒸煮损失率为1.687%，感官评分最高为86分。淀粉体外消化模拟结果表明，随着CES添加量的增加，淀粉水解率先升高后降低，抗性淀粉含量占比最高，为44.27% ~ 79.66%。与对照组相比，添加CES后预期血糖指数降低。结论：这些结果有助于实现美人蕉资源的综合利用，生产品质优良的面条。©2025化学工业协会。

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Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi-dry noodles.

Background: Canna edulis is a high-quality resistant starch raw material, especially for making flour products. This study aimed to investigate the effect of Canna edulis starch (CES) on the properties of flour, rheology of dough and quality of semi-dry noodles. The CES replaced part of the wheat flour in the semi-dry noodle formula. One control formula containing wheat flour only, and five formulations based on wheat flour containing 8CES, 16CES, 24CES, 32CES and 40CES were prepared.

Results: The findings revealed that with the increase of CES, the peak viscosity and retrogradation value of the flour increased, and the melting enthalpy decreased. CES caused some bound water to migrate to a semi-bound water state, improving the rheological properties of the dough and enhancing the texture characteristics of the noodles. When the added amount of CES was 24%, the cooking loss rate was 1.687%, and the highest sensory score was 86 points. Simulation of starch in vitro digestion revealed that the hydrolysis rate of starch first increased and then decreased with the increase of CES addition, with the highest proportion of resistant starch content ranging from 44.27% to 79.66%. Compared with the control group, the expected glycemic index decreased after adding CES.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.