河南农业大学学报2024，Vol.58Issue(5)：862-869,8.DOI:10.16445/j.cnki.1000-2340.20240612.001
亚麻籽粉添加量对面包品质的影响
Effect of flaxseed meal addition on bread quality
摘要
Abstract
[Objective]The objective of this study was to investigate the effect of flaxseed flour addition on bread quality using flaxseed flour and wheat flour as raw materials.[Method]The impact of flax-seed meal addition on colour,hardness,cohesion,elasticity,resilience,chewiness and specific vo-lume of bread was examined.Furthermore,the sensory quality of the bread was evaluated,and the di-gestibility characteristics of the bread were analysed.[Result]The chromaticity results indicated that the brightness of bread with 9%flaxseed flour was reduced by 7.83%in comparison to white bread.The specific volume results indicated that the bread with 9%flaxseed flour exhibited a 23.72%reduc-tion in volume in comparison to white bread.The texture results indicated that in comparison to white bread,the hardness and chewiness of bread with 9%flaxseed flour increased by 18.82%and 10.34%,respectively,while the cohesiveness,elasticity and resilience decreased by 11.86%,13.79%and 15.79%,respectively.The sensory evaluation demonstrated that the overall sensory score of bread with flaxseed meal content within 9%was superior.The results of the digestive charac-teristics analysis revealed that compared with white bread,the relative content of resistant starch in flaxseed flour bread supplemented with 9%increased by 90.32%,while the starch digestion rate de-creased by 3.77%.[Conclusion]The incorporation of 9%flaxseed meal can effectively enhance the postprandial glycemic response while maintaining the quality of the bread.关键词
亚麻籽/面包/色泽/质构特性/感官评价/消化特性Key words
flaxseed/bread/color/texture characteristics/sensory evaluation/digestive properties分类
农业科技引用本文复制引用
程琳,逯蕾,贾颖,郭洪涛,马燕,白歌,宋莲军,黄现青,刘晓永..亚麻籽粉添加量对面包品质的影响[J].河南农业大学学报,2024,58(5):862-869,8.基金项目
国家自然科学基金区域创新发展联合基金项目(U23A20256) （U23A20256）
河南农业大学高层次人才专项支持基金项目(30501350) （30501350）
河南省研究生联合培养基地项目(YJS2022JD16) （YJS2022JD16）
河南省高校科技创新团队项目(23IRTSTHN023) （23IRTSTHN023）
