Analysis of Corn Silk Insoluble Dietary Fiber and Its Effects on Quality and Digestion Characteristics of Bread
Firstly,the components and physical characteristics of corn silk insoluble dietary fiber(CSIDF)are analyzed,and then the effects of its addition amount and particle size on the specific volume,color,texture,porosity,sense and other quality and digestion characteristics of bread are studied.The results show that it mainly contains 80.64％dietary fiber and 10.15％protein,as well as a small amount of ash and fat,which is mainly composed of 50.41％cellulose and 28.80％hemicellulose.It has good water holding,oil holding and expansion characteristics,and the larger the particle size,the better the three characteristics.After adding corn silk insoluble dietary fiber,the specific volume of bread decreases,the color deepens,the hardness increases and the porosity decreases.There are significant differences among bread with different addition amount and particle sizes of CSIDF.The quality of bread is basically negatively correlated with the addition amount and particle size of CSIDF.Through comprehensive analysis,it is determined that it is the most suitable to add D,with the smallest particle size(the average particle size of 24.91 μm)and the suitable addition amount is 3％.The in vitro digestion test shows that CSIDF can delay the digestion and absorption of starch and maintain the stability of blood glucose by reducing the content of RDS and increasing the content of SDS and RS in bread.
NETL
NSTL
万方数据
维普
