Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima 739-8528, Japan.
Food Chem. 2012 Dec 1;135(3):1527-32. doi: 10.1016/j.foodchem.2012.06.005. Epub 2012 Jun 13.
In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking.
为了了解预脱水对曲奇淀粉体外消化率的影响，对曲奇面团样品进行了真空脱水处理，并研究了面团在烘焙过程中的结晶支链淀粉的熔融温度（T(m)）、内部温度和含水量，以及所得曲奇的未水解淀粉含量。结晶支链淀粉的 T(m)随着面团含水量的降低而升高，结果表现为 T(m)-曲线。在烘焙过程中，未脱水面团的内部温度超过了 T(m)-曲线。另一方面，预脱水面团的内部温度始终低于 T(m)-曲线。在给定条件下，获得的未水解淀粉含量随着饼干初始含水量的降低显著增加。这是因为在烘焙过程中至少部分地阻止了结晶支链淀粉的熔融。
