Martínez Mario M, Román Laura, Gómez Manuel
Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Food Chem. 2018 Jan 15;239:295-303. doi: 10.1016/j.foodchem.2017.06.122. Epub 2017 Jun 21.
The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis).
本研究的目的是了解降低面团含水量对减缓白面包中淀粉消化率的效果。分别用45%（低含水量面包，LHB）、60%（中等含水量面包，IHB）和75%（高含水量面包，HHB）的水（以面粉计）制作面包。含水量降至45%，接近市售白面包中发现的最低含水量，但这并未阻止面包心内的淀粉完全糊化。然而，在体外消化过程中，LHB和IHB面包心比HHB面包心更能抵抗物理分解，面团含水量从75%降至45%，导致慢消化淀粉（SDS）增加96.81%。随着面团含水量的减少，面包皮样品的糊化程度显著降低，从29.90%降至44.36%，这导致SDS从HHB中的7.41%增加到LHB中的13.78%（以面包计）。
