本研究旨在通过用淀粉球晶部分替代小麦粉来增强面包对胃肠道消化的抵抗力。三种类型的淀粉球晶,特别是A型(表现出具有大部分正双折射的A型晶体图案),B(-)型(具有负双折射的B型晶体),和B(+)型(具有正双折射的B型晶体),被调查了。A-,B(-)-,B(+)型球晶显示出较高的抗性淀粉含量,分别为63.5、63.8和89.2%,分别,与对照小麦粉(7.4%)相比。A型和B(+)型球晶的熔化温度明显高于对照小麦粉,表明在烘烤过程中某些抗酶淀粉的潜在保存。用球晶部分替代小麦粉导致更致密的面包屑结构,增加面包的硬度和咀嚼性,B(+)型球晶呈浅棕色。然而,这些物理化学性质的变化并没有显著影响消费者的可接受性.值得注意的是,在含有A-或B(+)型球晶的面包中,烘烤后存在残留的有序球晶结构,通过差示扫描量热法证实。这导致在体外胃肠消化期间消化率显著降低。这些发现对于合理设计在胃肠道消化过程中持续释放葡萄糖的面包很有用。
This study aimed to enhance the resistance of bread to gastrointestinal digestion by partially substituting wheat flour with starch spherulites. Three types of starch spherulites, specifically A-type (exhibiting an A-type crystalline pattern with mostly positive birefringence), B(-)-type (B-type crystalline with negative birefringence), and B(+)-type (B-type crystalline with positive birefringence), were investigated. The A-, B(-)-, and B(+)-type spherulites showed significantly higher resistant starch contents of 63.5, 63.8, and 89.2 %, respectively, compared to the control wheat flour (7.4 %). The melting temperatures of A-type and B(+)-type spherulites were notably higher than those of the control wheat flour, suggesting the potential preservation of certain enzyme-resistant starch during the baking process. The partial substitution of wheat flour with spherulites resulted in a denser crumb structure, increased bread hardness and chewiness, and a pale brown color in the case of B(+)-type spherulite. However, these variations in physicochemical properties did not significantly impact consumer acceptability. Remarkably, in bread containing A- or B(+)-type spherulite, residual ordered spherulite structures were present after baking, as confirmed by differential scanning calorimetry. This resulted in significantly lower digestibility during in vitro gastrointestinal digestion. These findings are useful for the rational design of bread with sustained glucose release during gastrointestinal digestion.