Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions
Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions
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DOI：
10.1094/cc-82-0690
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发表时间：
2005-11-01
期刊：
影响因子：
2.4
通讯作者：
Morita, N
中科院分区：
文献类型：
--
作者：
Van Hung, P;Yamamori, M;Morita, N
以高直链淀粉小麦粉代替普通小麦粉制作面包，研究了面包在贮藏过程中抗性淀粉的形成情况。用高直链淀粉小麦粉（HAF）替代降低了峰值和最终粘度，击穿和挫折。用HAF替代的面团较弱，弹性较低，比普通小麦粉吸收更多的水。烘焙后，添加10、30和50% HAF的面包中RS含量分别比对照（0.9%，db）高1.6、2.6和3.0%（db）。贮藏1、3、5 d后，RS含量逐渐升高。添加30%和50% HAF的面包在贮藏5天后，膳食纤维（DF）和RS的总含量分别为15.5%和16.8%，而普通小麦粉面包的DF和RS的总含量为13.0%。由10和30%的HAF取代制成的面包屑的面包体积和外观与对照组没有显著差异，而用50%HAF取代降低了面包体积，并导致面包屑的外观较差。烘焙后，面包屑的硬度沿着HAF取代量的增加而增加。在贮藏过程中，添加10%HAF的面包屑的硬度高于对照，而添加30%和50%HAF的面包的硬度与对照相似。因此，HAF可以替代50%的普通小麦粉，以制作具有可接受的面包品质和显着高含量的RS的面包。
High-amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high-amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and less elastic, and absorbed more water than those of the normal wheat flour. After baking, RS contents in breads with 10, 30, and 50% HAF substitutions were 1.6, 2.6, and 3.0% (db), respectively, higher than that of the control (0.9%, db). The levels of RS increased gradually during storage for one, three, and five days. With substitutions of 30 and 50% HAF, the total levels of dietary fiber (DF) and RS in bread after five days of storage were 15.5 and 16.8% (db), respectively, as compared to 13.0% (db) in bread from the normal wheat flour. The loaf volumes and appearances of bread crumbs made from HAF substitutions of 10 and 30% were not significantly different from those of the control, whereas the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs. The firmness of breadcrumbs increased along with increase in the level of HAF substitutions after baking. During storage, the firmness of breadcrumb with 10% HAF substitutions was higher than that of the control, whereas breads with 30 and 50% HAF substitutions had similar firmness to the control. As a result, HAF might be used to substitute for up to 50% normal wheat flour to make bread with acceptable bread quality and significantly high amount of RS.