抗性淀粉与小麦粉配粉对面包加工品质的影响

Effect of Resistant Starch Addition on Bread Processing Quality of Flour

以2种不同筋力小麦粉为原料,研究了抗性淀粉对小麦粉面包加工品质的影响。结果表明：添加5%抗性淀粉的强筋粉面包的硬度和咀嚼性与原小麦粉面包相似,品质与原小麦粉面包相当。添加5%抗性淀粉的中筋粉面包的硬度和咀嚼性明显高于原小麦粉面包,品质略有下降。添加10%~15%抗性淀粉的强筋粉和中筋粉面包的硬度和咀嚼性显著增加,面包体积显著减小,弹柔性降低,口感发硬,表面色泽不匀,出现斑点,预示面包品质显著下降。相关分析表明：抗性淀粉面包的体积、外形、表皮质地、表皮色泽、芯色泽、平滑度、纹理结构、弹柔性和口感皆与面包评分呈极显著相关。

The effect of adding resistant starch（RS） into wheat flour on bread processing qualities was investigated.Results： The hardness and chewiness of 5% RS-strong gluten wheat bread is similar to that of no RS strong gluten wheat bread,and the breads are of equivalent quality.The hardness and chewiness of 10%~15% RS-strong gluten wheat breads significantly increase,so is that of RS-medium gluten wheat breads with 5%~15% RS.The loaf volume,elasticity,taste flavor of the influenced RS-flour breads become smaller,lower and less soft than that of normal,and the crust color becomes irregularity and spots appear.All these indicate that the addition of RS deteriorates the quality of bread.The correlation analysis shows that loaf volume,crust appearance,crust structure,crust color,crumb color,crumb texture,crumb grain,crust elasticity,and taste flavor are significantly correlated with bread quality evaluation.