Yang Liping, Wang Sunyan, Li Songnan, Zhao Gongqi, Du Chuanlai
School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China.
Gels. 2022 Jul 9;8(7):429. doi: 10.3390/gels8070429.
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.
为了提高黑豆饼干的营养价值并降低淀粉消化率，采用湿热处理（HMT）对超细黑豆粉进行改性。研究了面粉样品及其相应面团的理化性质、结构分析，以及饼干的营养、物理和质地特性。经过湿热处理后，混合粉的持水能力、持乳酸能力和结合油能力显著提高，几乎是未处理样品的两倍。湿热处理使糊化温度提高了约10℃，但降低了糊化焓。湿热处理对颗粒的形态和大小没有明显影响，但在湿热处理的混合粉颗粒和相应面团上出现了一些裂缝和孔隙。傅里叶变换红外光谱分析表明，在湿热处理过程中面团的有序结构未受影响。湿热处理后，饼干的厚度、密度和烘焙损失增加，而扩展率降低。湿热处理显著提高了饼干的化学评分，从混合粉饼干的12.35%提高到湿热处理混合粉饼干的19.64%。湿热处理降低了快速消化淀粉含量，而缓慢消化淀粉从混合粉饼干中的45.97%增加到湿热处理混合粉饼干中的49.31%，抗性淀粉从21.64%增加到26.87%。总体而言，湿热处理对面团的加工性能、微观结构和二级结构，或饼干的物理性能和品质没有负面影响，但显著改善了饼干的营养特性并降低了淀粉消化率。
