不同配方饼干中慢消化淀粉含量的研究

Study on the content of slowly digestible starch in different formula biscuits

为了考查不同配方饼干中慢消化淀粉含量的差异,研究了淀粉脂质复合物、高链玉米淀粉、小麦淀粉、低筋面粉和高筋面粉在烘烤前后淀粉消化性的变化;考查了饼干加工中水油配比对淀粉消化性的影响;将淀粉脂质复合物、高链淀粉和小麦淀粉添加到高筋面粉中制成饼干,考查了添加原料对饼干中淀粉消化性的影响。结果表明,淀粉脂质复合物在烘烤后慢消化淀粉和抗消化淀粉含量变化很小,分别为38.75%和17.27%,其他几种原料在烘烤后慢消化淀粉和抗性淀粉含量降低显著;当用水量为45%,用油量为20%时,制成的饼干中慢消化淀粉达到最高为12.78%;以淀粉脂质复合物为添加原料制备的饼干慢消化淀粉含量最高,达到23.56%。

The digestiblity of starch-lipid complex, high -amylose maize starch,wheat starch,low-gluten and high-gluten flour was investigated before and after baking. The effect of water/oil ratios on the dJgestiblity of biscuits with different formula was examined. With starch-lipid complex,high-amylose maize starch and wheat starch added to the high-gluten starch,the influence of the different raw material on the digestiblity was studied. Results showed that the slowly digestible starch（SDS） and resistant starch（RS） content in starch-lipid complex dropped little after baking,which was 38.75% and 17.27% ,respectively, While the content of SDS and RS of other starches decreased obviously after baking. The SDS content reached the maximum 12.78% when the water and oil content was 45% and 20% ,respectively. The SDS content in the biscuits contained starch-lipid complex was hiqhest,which reached 23.56%.