低GI杂粮复合烤制馒头工艺配方优化及品质分析

Optimization of Technological Formula and Quality Analysis of Bread Compound Steamed Baked with Miscellaneous Grains with Low GI

为了提高低血糖生成指数(Glycemic Index, GI)杂粮复合烤制馒头的品质,以青稞粉、藜麦粉和荞麦粉为主要原料,采用单因素和正交实验对杂粮复合烤制馒头的配方和工艺进行了优化。结果表明,杂粮复合烤制馒头的最优配方及工艺条件为:青稞粉添加量5%,藜麦粉添加量5%,荞麦粉添加量20%;改良剂加量0.6%,酵母添加量1.5%,发酵时间45min。此条件下制得的馒头感官评分为84.62分,eGI值是38.62,低GI杂粮复合烤制馒头中外观呈现良好的球状,表面光滑,光泽良好,富有弹性,内部气孔细小均匀,具有较强的嚼咬性,爽口不黏牙。与纯小麦粉烤制馒头和杂粮复合蒸制馒头相比,杂粮复合烤制馒头的纤维含量高,蛋白质含量显著提高,脂肪含量低。相比杂粮复合烤制馒头总淀粉含量和β-葡聚糖含量均显著高于纯小麦粉烤制馒头,并且含有多酚类物质,对α-葡萄糖苷酶活性有一定的抑制作用。

In order to improve the quality of mixed steamed bread baked with low glycemic formation index(GlycemicIndex, GI), the formula and technology of roasted compound steamed bread were optimized by single factor and orthogonal experiments with highland barley flour, quinoa flour and buckwheat flour as the main raw materials. The results indicated that the optimal formula and technological conditions for baking miscellaneous grain compound steamed bread were as follows: 5% of highland barley powder, 5% of quinoa flour, 20% of buckwheat flour, 0.6% of improver, 1.5% of yeast, and 45 min of fermentation time. The sensory score of the steamed bread prepared under this condition was 84.62 and the EGI value was 38.62. the steamed bread baked with low GI had a good spherical appearance, smooth surface, good gloss, elastic, small and uniform internal stomata, strong chewiness, refreshing and non-sticky teeth. The fiber content of baked miscellaneous grain steamed bread was higher, the fat content was lower than that of pure wheat flour steamed bread and steamed bread cooked with the same formula, and the protein content was significantly higher than that of pure wheat flour steamed bread. The total starch content and β-glucan content were significantly higher than those of pure wheat flour steamed bread, and it contains polyphenols, which can inhibit the activity of α-glucosidase to a certain extent.