乳清分离蛋白对烘焙预拌粉及其相关食品性质的影响

Effect of Whey Protein Isolate on Properties of Baking Premix and Its Products

通过添加不同比例乳清分离蛋白(WPI)制备烘焙预拌粉,研究WPI对预拌粉糊化和流变性质的影响。并进一步将预拌粉制成马芬蛋糕和曲奇饼干,研究其消化、质构及感官性质。结果表明,WPI的添加降低了烘焙预拌粉的峰值黏度、最终黏度、回生值和衰减值。随着WPI的增加,最终黏度从1038.00 cP降低至417.67 cP,回生值从495.00 cP降低至230.67 cP。随着WPI的添加,预拌粉凝胶的储能模量(G)和损耗模量(G)增加,并使预拌粉的黏性特征增加程度更高。添加WPI烘焙成品中快消化淀粉(RDS)含量显著降低,而抗性淀粉(RS)含量显著上升,WPI的加入抑制了淀粉的消化。并且,WPI对马芬蛋糕消化性的抑制作用高于曲奇饼干。随着WPI的添加,马芬蛋糕的硬度增大,而曲奇饼干则变得更脆。

The impact of whey protein isolate(WPI)on the pasting and rheological properties of baking premix was studied.The digestive,textural and sensory properties of muffin cakes and cookies prepared using the premix was also investigated.The results indicated that the addition of WPI led to a decrease in peak viscosity,final viscosity,setback value,and breakdown value of premix.With the increase of WPI content,the final viscosity decreased from 1038.00 cP to 417.67 cP,and the regression value decreased from 495.00 cP to 230.67 cP.The addition of WPI resulted in an increase in both the storage modulus(G’)and loss modulus(G’)of the premix gel,leading to a significant enhancement of viscoelasticity.The baked products prepared with WPI-added premix decreased rapidly digestible starch content and increased resistant starch content,indicating that WPI effectively inhibited starch digestion.It was noteworthy that the inhibition of muffin cakes’digestibility was more pronounced comparing with cookies.The addition of WPI to the premix resulted in an increase in the hardness of the prepared muffins and the crispiness of the prepared cookies.