Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread
Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread
复制标题
燕麦片对馒头质构水分流动性及淀粉回生特性的影响
DOI：
10.1002/cche.10133
复制
发表时间：
2019-03-01
期刊：
影响因子：
2.4
通讯作者：
Hu, Xinzhong
中科院分区：
文献类型：
--
作者：
Liu, Yu;Wang, Xiaolong;Hu, Xinzhong
背景与目的研究燕麦粉对馒头质构、水分流动性和淀粉老化特性的影响。燕麦替代物设定为0%、10%和30%。结果与添加燕麦片的CSB，更高的硬度和咀嚼性和较低的弹性相比，观察到控制（p <0. 05）; CSB与添加燕麦片表现出较低的速度增加硬度比控制。燕麦粉提高了CSB的持水能力，限制了水的迁移，导致NMR中固定水含量（S-22，76.72%~ 77.03%）降低，自由水含量（S-23，1.01%~ 1.07%）升高。差示扫描量热、X射线衍射和红外光谱分析结果表明，随着燕麦粉含量的增加，CSB的热焓降低，相对结晶度降低。燕麦粉的添加延缓了CSB在室温下储存过程中形成的稳定有序的淀粉结构。燕麦粉降低了淀粉的老化速率常数k，添加30%燕麦粉的CSB具有最低的k值（10.1），表明其对淀粉晶体的形成有抑制作用。结论燕麦粉可增加CSB中的自由水，抑制水分迁移，从而延缓CSB中淀粉的老化。意义和新奇：燕麦粉能有效抑制CSB的水分迁移和淀粉回生，从而抑制其老化，在面基食品开发中具有潜在的应用价值。
Background and objectives The study aimed to characterize the effect of oatmeal on the texture, water mobility, and starch retrogradation properties in Chinese steamed bread (CSB). Oatmeal substitution was set as 0%, 10%, and 30%. Findings With the addition of oatmeal in CSB, higher hardness and chewiness and lower resilience were observed compared to the control (p < 0.05); CSB with addition of oatmeal exhibited a lower rate of increase in hardness than that of the control. Oatmeal increased the water holding capacity of CSB and restricted water migration, which resulted in a lower content of immobilized water (S-22, 76.72%-77.03%) and higher content of free water (S-23, 1.01%-1.07%) in NMR. Results from differential scanning calorimetry, X-ray diffraction, and fourier transform infrared suggested that with the increase in oatmeal, the enthalpy and the relative crystallinity of CSB reduced. The addition of oatmeal retarded a stable and ordered state of starch structure formed in CSB during storage at room temperature. Oatmeal decreased the starch retrogradation rate constant k and CSB with 30% of addition of oatmeal had the lowest k value (10.1), indicating its inhibitory effect on the formation of starch crystals. Conclusions Our findings revealed that oatmeal could increase the free water of CSB and restrict water migration, thus retarding starch retrogradation in CSB. Significance and novelty: Oatmeal could effectively inhabit water migration and starch retrogradation of CSB,consequently inhibiting the staling,and there could be a potential utility of oatmeal in the development of flour-based food products.