脱盐鸭蛋清/明胶混合体系对面包品质的影响
Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality
陈佳敏 1代亚磊 1侯雨薇 1周彬2
作者信息
- 1. 湖北工业大学生物工程与食品学院,湖北武汉 430068
- 2. 湖北工业大学生物工程与食品学院,湖北武汉 430068;工业发酵省部共建协同创新中心,湖北武汉 430068
- 折叠
摘要
为了研究利用明胶凝胶辅助脱盐法得到的脱盐鸭蛋清(Salted duck egg white,SDEW)和明胶混合物(Desalted duck egg white/gelatin,DDG)对面包品质的影响,采用直接发酵法制备面包,测定新鲜面包烘烤损失率、比容、水分含量、质构.并对比分析在4 ℃储藏1、7d后,面包色度、老化速率、水分分布、回生焓值和淀粉体外消化率的变化.结果表明,DDG的加入提高了面包的水分含量及比容,降低了面包的烘烤损失率.添加DDG,可延缓储藏期间面包的老化,并弱化了贮藏期间面包的硬度,DDG-0.5％、1.0％、1.5％和2.0％的加入促使在4℃储藏7 d的面包芯回生热焓值从(4.67±0.26)J/g分别降低至(4.28±0.07)、(4.14±0.10)、(4.04±0.08)和(4.14±0.05)J/g,相对结晶度由21.04％分别下降到18.41％、14.54％、11.21％和12.77％,从而延缓面包的老化速率.DDG的添加降低了快速消化淀粉的含量,提高了抗性淀粉的含量,从而降低了淀粉的消化性.因此,添加适当的DDG可以提高面包的品质,为咸蛋清的综合利用提供了方向.提供了方向.
Abstract
In order to study the impact of desalted duck egg white/gelatin(DDG)obtained by gelatin gel assisted desalting on the quality of bread,the bread was prepared by direct fermentation,and the baking loss rate,specific volume,moisture content and texture of fresh bread were determined.The changes of bread color,aging rate,moisture distribution,retrogradation enthalpy and starch digestibility in vitro were compared and analyzed after storage at 4 ℃ for 1 and 7 days.The results showed that the addition of DDG increased the moisture content and specific volume of bread,and reduced the baking loss rate of bread.The addition of DDG could delay the aging of bread during storage and weaken the hardness of bread during storage.The addition of DDG-0.5％,1.0％,1.5％and 2.0％could reduce the enthalpy of regeneration of bread core stored at 4 ℃ for 7 days from(4.67±0.26)J/g to(4.28±0.07),(4.14±0.10),(4.04±0.08)and(4.14±0.05)J/g,and the relative crystallinity from 21.04％to 18.41％,14.54％,11.21％and 12.77％,respectively,thus delaying the aging rate of bread.The addition of DDG reduced the content of fast digestible starch and increased the content of resistant starch,thus reducing the digestibility of starch.Therefore,adding appropriate DDG would improve the quality of bread and provide a direction for the comprehensive utilization of salted egg white.
关键词
脱盐鸭蛋清/明胶/水分分布/面包老化速率/淀粉体外消化率Key words
desalted duck egg white/gelatin/moisture distribution/bread aging rate/in vitro digestibility of starch引用本文复制引用
基金项目
高层次人才科研启动基金(GCRC2021003)
出版年
2024
国家科技期刊平台
NSTL
万方数据