Onacik-Gür Sylwia, Żbikowska Anna, Kapler Ewa, Kowalska Hanna
Department of Food Technology, Warsaw University of Life Sciences - SGGW, Poland.
Department of Food Engineering and Process Management, Warsaw University of Life Sciences - SGGW, Poland.
Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):247-256. doi: 10.17306/J.AFS.2016.3.24.
The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable.
Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method.
Although the partial replacement of shortening with barley β-glucan is possible, it may negatively influence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffins with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffin recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not influence significantly the typical taste.
Despite the adverse effect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.
本研究的目的是在松饼中用大麦β-葡聚糖部分替代烘焙脂肪，并确定其对产品物理性质的影响。工业上使用的大多数起酥油都是富含饱和脂肪酸且通常含有反式脂肪酸异构体的固体脂肪，这在营养方面是不利的。
将面团和烘焙的松饼用作研究材料。制备了五种松饼配方：对照配方（K0%），面团总重量中脂肪含量为16%，脂肪含量分别降低10%（PG10%）、15%（PG15%）、20%（PG20%）和25%（PG25%）。β-葡聚糖以1:4的比例用作脂肪替代品。使用主成分分析（PCA）方法测量、比较并统计分析了决定物理特性和感官属性的参数。
虽然用大麦β-葡聚糖部分替代起酥油是可行的，但它可能会对面团的物理性质（充气性）和烘焙产品的物理性质（体积、密度）产生负面影响。据观察，这种脂肪替代品含量的增加会扩大面包心的孔隙。脂肪含量降低20%的松饼的质地特性与对照最为相似。此外，研究表明，当松饼配方中脂肪替代品的用量增加时，总体感官质量会下降。然而，在脂肪含量降低10%的产品中添加β-葡聚糖对典型口味没有显著影响。
尽管β-葡聚糖对物理和感官性质有不利影响，但发现即使少量使用（高达10%）它来提高产品的营养价值也是合理的。
