豌豆全粉对面包品质和消化特性的影响

Effects of Whole Pea Flour on Bread Quality and Digestive Characteristics

研究添加豌豆全粉对面包品质特性和消化性能的影响,以期为豌豆全粉在慢消化食品中的应用提供理论依据。结果表明,豌豆全粉可以提高面包的水分含量和改善面包的色泽,但同时会降低面包的比容、孔隙率和硬度。当豌豆全粉添加量小于15%时,面包的弹性、回复性无显著变化。添加量达到20%时,面包弹性、回复性都出现降低趋势。豌豆全粉能增加面包中抗性淀粉相对含量,显著降低面包中淀粉消化速度,并减缓葡萄糖释放。综合考虑,豌豆全粉添加量控制在5%~10%的范围内可以在保证面包品质的基础上有效改善餐后血糖应答。

In order to provide theoretical basis for the application of whole pea flour in slow digestion foods,this paper studied the effects of whole pea flour on bread quality characteristics and digestibility.The results showed that pea flour could improve the moisture content and color of bread,but at the same time reduce the specific volume,porosity and hardness of bread.The elasticity and restorability of bread does not change significantly when pea flour added is less than 15%,but decreased when pea flour added is up to 20%.Whole pea flour could significantly increase the relative content of resistant starch in bread,reduced starch digestion and glucose release in bread.Overall consideration,the addition of pea flour within the range of 5%–10%can effectively improve the postprandial glucose response on the basis of guaranteeing the quality of bread.