罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响

摘要/Abstract

摘要： 由于麸质过敏导致的乳糜泻（Celiac Disease，CD）等相关疾病的发病率逐渐增高，人们对无麸质面包的需求显著增加。淀粉是无麸质面包的主要组分，无麸质面包因不含面筋蛋白导致面包质量差、醒发体积小、烘焙硬度高等问题。添加多糖可以替代面筋蛋白，是一种改善无麸质面包品质的有效方法。本研究通过添加不同质量浓度（0%、1%、2%、3%、4%，基于淀粉质量）的罗望子多糖（Tamarind Seed Polysaccharide, TSP）赋予马铃薯淀粉（Potato Starch, PS）面包类面筋特性，以改善无麸质面包的加工性能和质地品质。研究结果表明，添加TSP可以提高面糊的峰值粘度，改善面糊的黏弹性，赋予其类面筋的网络结构特性。随着TSP的添加，无麸质面包的烘焙损失率从26.01%显著降低至20.36%，面包比容也由1.27 mL/g增至最大值3.19 mL/g。TSP的加入显著改善了面包的质构特性，降低了面包的硬度、凝聚性、咀嚼性以及回复性，使面包呈现更绵软的质地。添加TSP有利于延缓面包的老化，从而延长产品的保质期。采用主成分分析方法解析了面包品质以及烘焙性能与原料糊化特性的相关性。本研究拓展了TSP的食品应用，并为无麸质淀粉产品的开发提供了新思路和理论基础。

关键词: 无麸质面包, 罗望子多糖, 烘焙性能, 主成分分析

Abstract: The demand for gluten-free bread has increased significantly as the incidence rate of celiac disease (CD) and other related diseases caused by gluten allergy gradually increased. Starch is the main component of gluten-free bread. Gluten-free bread has issues like poor quality, small volume, and high baking hardness because it lacks gluten protein. Adding non-starch polysaccharide is an effective method to enhance the quality of gluten-free bread. Therefore, in order to improve the processing performance and texture of gluten-free bread, this study added different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharide (TSP) to potato starch (PS) bread, giving it gluten like properties. The results indicated that adding TSP could increase the peak viscosity of batter, improve its viscoelasticity, and endow it with characteristics of gluten network structure. With the addition of TSP, the baking loss rate of gluten-free bread significantly decreased from 26.01% to 20.36%, and the bread specific volume increased from 1.27 mL/g to a maximum value of 3.19 mL/g. The addition of TSP significantly improves the texture characteristics of bread, reducing its hardness, cohesiveness, chewiness, and resilience, resulting in a softer texture. Adding TSP is beneficial for delaying the aging of bread, thereby extending the shelf life of the product. The correlation between bread quality, baking performance, and raw material gelatinization characteristics was analyzed using principal component analysis. This study has expanded the use of TSP in food application and provided new ideas and theoretical basis for the development of gluten-free starch products.

Key words: Gluten-free bread, Tamarind seed polysaccharide, Baking performance, Principal component analysis

中图分类号:

TS209

孙雨佳李帝明刘彦涛李鹏飞孙福生张艳杨楠. 罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响[J]. 食品科学.

SUN yujia Nan Yang. The effect of tamarind seed polysaccharide on batter characteristics and bread quality of gluten-free potato starch[J]. FOOD SCIENCE.

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