黑木耳不溶性膳食纤维对面包品质的影响

Effect of Insoluble Dietary Fiber from Auricularia heimuer on Bread Quality

膳食纤维被称为“第七大营养素”,近年来随着大众对肠道健康的认知日益加深,膳食纤维因可调节肠道、促进肠道健康的功能而备受关注。天然产物来源的膳食纤维已成为食品加工、动物饲料中常使用的益生元。但是,膳食纤维的加入会影响面食产品面团的物性指标,从而影响其口感及商品品质。因此,此研究以黑木耳的主要营养成分不溶性膳食纤维为研究对象,采用复合提取法提取黑木耳不溶性膳食纤维(Insoluble dietary fiber,IDF),在面包制作过程中添加不同比例的黑木耳IDF,检测黑木耳IDF对面包感官品质、营养成分及质构性质的影响。结果表明:添加黑木耳IDF后,面包的质构特性发生改变,随着黑木耳IDF添加量的逐渐增加,面包的硬度、咀嚼性、胶着性呈上升趋势,差异显著(P<0.05),但对弹性的影响不显著(P>0.05)。随着黑木耳IDF添加量的逐渐增加,面包中营养成分蛋白质、脂肪、碳水化合物和能量等逐渐下降,而水分含量则不断上升,此外,Fe、K、Ca和Mg等矿物质与IDF的添加量呈正比,而Zn、Mn和Cu则呈反比,说明不同添加量可直接影响面包的营养成分。另外,膳食纤维添加量为4%时,面包的感官品质、营养成分、宏观结构和质构性质都有较好的改善,面包松软适中,带有黑木耳独特的风味。

Dietary fiber is known as the “seventh nutrient”.In recent years,with the deepening of the public understanding of intestinal health,dietary fiber has attracted much attention because it can regulate intestinal function and promote intestinal health.Dietary fiber from natural products has become a health benefit commonly used in food processing and animal feed.However,the addition of dietary fiber will affect the physical properties of pasta dough,thus affecting its taste and commodity quality.Therefore,in this study,the insoluble dietary fiber from Auricularia heimuer was used as the research object,the insoluble dietary fiber from Auricularia heimuer was extracted by compound extraction method,and different proportions of insoluble dietary fiber from Auricularia heimuer were added to the bread making process to detect the effect of insoluble dietary fiber from Auricularia heimuer on the sensory quality,nutritional composition and texture properties of bread.The results showed that the texture properties of bread changed with the addition of insoluble dietary fiber from Auricularia heimuer.With the increase of the amount of insoluble dietary fiber from Auricularia heimuer,the hardness,chewiness and glueness of bread increased significantly(P0.05),but the effect on elasticity was not significant(P0.05).With the increase of the amount of insoluble dietary fiber,protein,fat,carbohydrate and energy in bread gradually decreased,while the water content increased continuously.In addition,the minerals such as Fe,K,Ca and Mg were directly proportional to the addition of insoluble dietary fiber,while Zn,Mn and Cu were inversely proportional,indicating that different amounts of adding could directly affect the nutritional composition of bread.In addition,when the addition of dietary fiber was 4%,the sensory quality,nutritional composition,macrostructure and texture properties of bread were improved,and the bread was soft and moderate,with the unique fiavor of Auricularia heimuer.