背景:无麸质面包(GFB)具有技术瓶颈,例如质地坚硬,实际生产中口感粗糙,营养低。为了解决这些问题,本研究以发芽糙米淀粉为主要原料,研究了大豆分离蛋白(SPI)对发芽糙米淀粉多尺度结构和面包品质的影响。
结果:建立了无麸质大米面包加工模拟系统,并对模拟系统中SPI与淀粉的相互作用进行了表征。结果表明,SPI与发芽糙米淀粉的相互作用力主要表现为氢键,加上SPI,淀粉的结晶度呈下降趋势。同时,当SPI的量为3%时,面包的外观质量最好,比容为1.08mLg-1。当SPI用量为6%时,质地质量最好。与没有SPI的面包相比,6%SPI面包的硬度降低了0.13倍,弹性增加了0.03倍,颜色是最有活力的,L*值为原始值的1.02倍,烘烤损失减少到原来的0.98倍。
结论:阐明了SPI与发芽糙米淀粉的相互作用力及其对面包品质的影响,这些结果为后续开发更高质量的GFB提供了理论依据。©2024化学工业学会。
BACKGROUND: Gluten-free bread (GFB) has technical bottlenecks such as hard texture, rough taste and low nutrition in practical production. In order to solve these problems, this study used germinated brown rice starch as the main raw material, and investigated the effects of soybean isolate protein (SPI) on the multiscale structure of germinated brown rice starch and bread quality.
RESULTS: A gluten-free rice bread process simulation system was established, and the interaction between SPI and starch in the simulation system was characterized. The result shows that the interaction forces between SPI and germinated brown rice starch were mainly represented by hydrogen bonds, and with the addition of SPI, the crystallinity of starch showed a downward trend. At the same time, when the amount of SPI was 3%, the appearance quality was the best and the specific volume of bread was 1.08 mL g-1. When the amount of SPI was 6%, the texture quality was the best. Compared with the bread without SPI, the hardness of the bread with 6% SPI was reduced by 0.13 times, the springiness was increased by 0.03 times, the color was the most vibrant, the L* value being 1.02 times the original, and the baking loss was reduced to 0.98 times the original.
CONCLUSIONS: The interaction force between SPI and germinated brown rice starch and its effect on bread quality were clarified, and these results inform choices about providing a theoretical basis for the subsequent development of higher-quality GFB. © 2024 Society of Chemical Industry.