摘要
为了降低杂粮饼干的血糖生成指数(glycemic index,GI),为消费者提供更多的控糖食品选择,以全麦粉、白青稞粉、黑苦荞粉为主要原料的自制杂粮饼干为研究对象,利用体外模拟消化方法对不同低温烘焙方法降低饼干预测血糖生成指数(expected glycemic index,eGI)的有效性进行研究,利用 X-射线衍射和扫描电镜观察低温烘焙对饼干微观结构的改变.低温烘焙饼干的配方为全麦粉 30 g、白青稞粉 60 g、黑苦荞粉 10 g、黄油 40 g、白砂糖 10 g、麦芽糖醇 10 g、全蛋液 20 g、纯牛奶 10 g.控温条件为90℃3 h+160℃10 min、90℃5 h+160℃8.5 min、90℃7 h+160℃5 min、160℃18 min.研究表明:与 160℃烘焙 18 min的饼干相比,低温烘焙处理可降低饼干在各个时间点的淀粉水解率;饼干经低温烘焙处理后eGI可由最高 57.4 降低至 47.6;微观结构显示低温烘焙影响饼干表面的均一度,并增加了饼干淀粉的相对结晶度,但未对晶型产生影响;感官评价结果显示经过低温烘焙制得的饼干在色泽、香气、滋味与口感以及整体喜好度上均优于普通饼干.低温烘焙方法有助于进一步降低杂粮饼干的血糖生成能力,是开发血糖调控饼干的候选工艺.
Abstract
In order to reduce the glycemic index(GI)of miscellaneous grain biscuits and provide consum-ers with more choices of sugar-controlled foods,self-made miscellaneous grain biscuits mainly made from whole wheat flour,white barley,and black tartary buckwheat were studied.The effectiveness of different low-temperature baking methods in reducing the predicted glycemic index of biscuits was studied using in vitro simulated digestion methods.X-ray diffraction and scanning electron microscopy were applied to ob-serve the changes in the microstructure of biscuits caused by low-temperature baking.The formula for low-temperature baked biscuits was:30 g whole wheat flour,60 g white barley flour,10 g black buckwheat flour,40 g butter,10 g white sugar,10 g maltitol,20 g whole egg liquid,and 10 g pure milk.The baking conditions were controlled at 90℃for 3 hours+160℃for 10 minutes,90℃for 5 hours+160℃for 8.5 minutes,90℃for 7 hours+160℃for 5 minutes,and 160℃for 18 minutes,respectively.The results showed that compared with biscuits baked at 160℃for 18 minutes,low-temperature baking treatment can reduce the starch hydrolysis rate of biscuits at various time points.After low-temperature baking treatment,the predicted glycemic index(eGI)of biscuits can be reduced from 57.4 to 47.6.Microscopic observation showed that low-temperature baking affected the uniformity of the biscuit surface and increased the relative crystallinity of the biscuit starch,but did not change the crystal form.The sensory evaluation results showed that the biscuits made by low-temperature baking were superior to ordinary biscuits in terms of color,aro-ma,taste,and overall preference.Therefore,the low-temperature baking method could help to further im-prove the glycemic response of miscellaneous grain biscuits and is a candidate processing method for develo-ping glycemic stabilizing biscuits.
NETL
NSTL
万方数据