Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China.
J Food Sci. 2023 Dec;88(12):4853-4866. doi: 10.1111/1750-3841.16795. Epub 2023 Oct 24.
In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10% TAP on the physical properties of bread, as well as its glucose release, microstructure, and rheology during in vitro simulated digestion were studied. The water-holding, oil-holding, and swelling capacities of wheat flour were significantly enhanced (p < 0.05) with the increase of TAP. The addition of TAP increased the hardness, chewiness, gumminess, and moisture content and darkened the color of the bread. Sensory evaluation showed that adding the 3% of TAP could produce bread that satisfies the requirements of consumers. Furthermore, adding TAP could inhibit the release of glucose from the digesta into the dialysis solution, especially the addition of 10% TAP reduced the release of bread glucose by 23.81%. This phenomenon might be related to the increased viscosity of the digesta and the smooth physical barrier on the surface of starch granules during simulated in vitro digestion of bread. Therefore, as a natural food, T. aurantialba has great potential in improving the functional properties of bread and the application of starch matrix products.
在这项研究中，研究了由银耳粉（TAP）和小麦粉组成的混合物的功能特性。此外，还研究了添加 0%、1%、3%、5%和 10%TAP 对面包的物理性质、葡萄糖释放、微观结构和体外模拟消化过程中的流变学的影响。随着 TAP 含量的增加，小麦粉的持水、持油和膨胀能力显著提高（p<0.05）。添加 TAP 会增加面包的硬度、咀嚼性、胶粘性和水分含量，并使面包颜色变暗。感官评价表明，添加 3%的 TAP 可以生产出满足消费者要求的面包。此外，添加 TAP 可以抑制消化物中葡萄糖向透析液中的释放，特别是添加 10%的 TAP 可使面包葡萄糖的释放减少 23.81%。这种现象可能与体外模拟消化过程中消化物的粘度增加以及淀粉颗粒表面的光滑物理屏障有关。因此，作为一种天然食品，银耳在改善面包的功能特性和淀粉基质产品的应用方面具有很大的潜力。
