She Zhenyun, Zhao Qinyu, Hou Danting, Wang Jiaqi, Lan Tian, Sun Xiangyu, Ma Tingting
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
College of Enology, Northwest A&F University, Yangling, 712100, China.
Food Chem X. 2024 Jul 3;23:101614. doi: 10.1016/j.fochx.2024.101614. eCollection 2024 Oct 30.
Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10-20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly ( < 0.05). KS enriched the bread's color and flavor by promoting the Maillard reaction during baking. Overall acceptability of 10% KS group was highest in sensory evaluation. KS substitution significantly reduced starch digestibility and expected glycemic index (GI), inhibited mold growth and reproduction during storage and prolonged the shelf life of the bread at 25 °C.
奇异果淀粉（KS）是一种新型的源自水果的淀粉基食品原料。在本研究中，用10%-20%的KS部分替代小麦粉来制作面包，并研究了这种替代对混合面粉、面团加工性能、面包品质和保质期的影响。KS替代提高了混合面粉的水结合能力，使其更易糊化，同时改善了粘弹性，但降低了面团面筋网络结构的完整性。随着替代率的增加，面包的硬度、气孔率和宽高比显著增加，而弹性、回复性、烘焙损失和比容显著降低（P<0.05）。KS通过促进烘焙过程中的美拉德反应丰富了面包的色泽和风味。在感官评价中，10%KS组的总体可接受性最高。KS替代显著降低了淀粉消化率和预期血糖指数（GI），抑制了储存期间霉菌的生长和繁殖，并延长了面包在25℃下的保质期。
