Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread
Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread
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DOI：
10.1002/cche.10024
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发表时间：
2018
期刊：
影响因子：
2.4
通讯作者：
Tomoko Sasaki
中科院分区：
文献类型：
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作者：
Tomoko Sasaki
背景与目的研究了添加黄原胶和瓜尔豆胶对大米和小麦粉混合面包中淀粉消化率和质构特性的影响。添加树胶抑制了压缩后碎屑的恢复。使用两种类型的面包屑样品（冷冻干燥后的研磨样品和润湿后的研磨样品）通过体外方法测定面包屑的淀粉消化程度。添加树胶后，面包屑的淀粉消化率降低。黄原胶导致更明显的抑制作用，这是浓度依赖性的。在面包配方中添加浓度≥1%的黄原胶会导致两种样品中淀粉消化程度的显著降低。结论含黄原胶的面包屑具有致密的结构，研磨后形成团聚，结果延迟了酶渗透到面包屑结构中，从而延迟了淀粉的酶水解。意义和新颖性在大米配方中添加黄原胶小麦粉混合面包显著延缓了面包屑的淀粉消化率。
Background and objectivesThe effects of adding xanthan and guar gums on starch digestibility and textural properties were examined in rice and wheat flour blend breads.FindingsThe addition of xanthan gum to the bread formula had a high impact on the staling of the crumb compared with guar gum. The addition of gums suppressed the recovery of the crumb after compression. The extent of starch digestion of the bread crumb was determined by an in vitro method using two types of bread crumb samples, milled samples after freeze‐drying and ground samples after moistening. Starch digestibility of the bread crumb reduced after the addition of gums. Xanthan gum resulted in a more pronounced suppressive effect, which was concentration‐dependent. The addition of xanthan gum at concentrations ≥1% to the bread formula caused a significant decrease in the extent of starch digestion in both the samples.ConclusionsThe bread crumb containing xanthan gum had a dense structure and formed an agglomeration after grinding, resulting in delayed enzyme penetration into the crumb structure and thus delayed the enzymatic hydrolysis of starch.Significance and noveltyAddition of xanthan gum to the formula of rice and wheat flour blend breads significantly retards the starch digestibility of bread crumb.