从全麦小麦中提取的改性膳食纤维对其物理化学性质和蛋糕特性的影响。
Effect of modified dietary fiber extracted from wholegrain wheat on the physicochemical and cake properties.
作者信息
Lee Kwang Yeon, Park Ka Hwa, Lee Hyeon Gyu
机构信息
Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
出版信息
Food Sci Biotechnol. 2016 Apr 30;25(2):477-482. doi: 10.1007/s10068-016-0066-y. eCollection 2016.
Dietary fiber (DF) extracted from whole wheat was chemically modified by cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) and their physicochemical properties and baking performance were evaluated. CM contributed to the increase in soluble DF (SDF) contents and water solubility. While CL and HP contributed to the decrease in water solubility as insoluble DF (IDF) contents increased. In comparison to the chemically modified DF, CLDF deteriorated textural and physical properties of cakes. On the other hand, the cakes with CMDF and HPDF had improved cake qualities such as appearance, higher volume and lower hardness compared to cake with native DF. Consequently, this study suggested that the chemical modifications of wheat DF can effectively regulate the IDF/SDF ratio and total dietary fiber (TDF) contents, resulting in the change of physicochemical properties of them. When applied to cake, modified wheat DF diversified the physicochemical properties and quality by a functional group.
对从全麦中提取的膳食纤维（DF）进行交联（CL）、羧甲基化（CM）和羟丙基化（HP）化学改性，并对其理化性质和烘焙性能进行评估。羧甲基化导致可溶性膳食纤维（SDF）含量增加和水溶性提高。而交联和羟丙基化则随着不溶性膳食纤维（IDF）含量增加导致水溶性降低。与化学改性膳食纤维相比，交联膳食纤维使蛋糕的质地和物理性质变差。另一方面，与含有天然膳食纤维的蛋糕相比，含有羧甲基化膳食纤维和羟丙基化膳食纤维的蛋糕具有改善的蛋糕品质，如外观、更大的体积和更低的硬度。因此，本研究表明，小麦膳食纤维的化学改性可以有效调节IDF/SDF比例和总膳食纤维（TDF）含量，从而导致它们理化性质的改变。当应用于蛋糕时，改性小麦膳食纤维通过官能团使理化性质和品质多样化。
Zotero 插件