甘蔗糖业2025，Vol.54Issue(5)：82-92,11.DOI:10.3969/j.issn.1005-9695.2025.05.010
蔗叶微晶纤维素调控木薯全粉加工特性与面包品质的机制研究
Modulation Mechanisms of Sugarcane Leaves Microcrystalline Cellulose on Processing Properties of Cassava Whole Flour Blends and the Bread Quality
摘要
Abstract
This study investigated the modulation mechanisms of sugarcane leaves microcrystalline cellulose(SL-MCC)on the processing properties of cassava whole flour(CWF)and the quality of resultant bread.CWF/SL-MCC blends with varying SL-MCC supplementation levels(0%～5.0%)were prepared.The effects of SL-MCC on physicochemical properties,processing stability,gel textural properties,in vitro digestibility,and bread quality were systematically evaluated.Results demonstrated that SL-MCC effectively reduced particle aggregation,leading to decreased particle size(significant reduction in D90,critical concentration 2.5%);significantly enhanced water absorption(increased by 24.2%)and solubility(increased by 51.5%);and exhibited a biphasic regulation on amylose leaching during gelatinization(iodine blue value),promoting it at low levels(≤1.5%)and inhibiting it at high levels(＞1.5%).For stability,medium and low SL-MCC levels(≤3.0%)retarded retrogradation while high levels accelerated phase separation;freeze-thaw stability consistently improved with increasing SL-MCC.Gel textural parameters,including hardness,adhesion,elasticity,chewability,adhesion and cohesion,significantly increased with SL-MCC content.Regarding in vitro digestibility,low-to-medium SL-MCC levels(≤3.0%)increased rapidly digestible starches(RDS)and decreased resistant starches(RS)by promoting dispersion and gelatinization,whereas high levels(≥4.0%)caused a slight decrease in RDS due to network restriction of enzyme access.In bread application,incorporating 1.0%SL-MCC(relative to main ingredients)significantly increased specific volume and reduced hardness and chewiness,improving textural quality.This research elucidates the mechanisms by which SL-MCC,through hydrogen bonding-mediated particle dispersion optimization,hydration behavior modulation,molecular interactions,and network structure enhancement,improves the processing adaptability of CWF and the quality of final products.It provides a theoretical foundation and technical support for developing high-quality,healthy cassava-based baked goods.关键词
蔗叶/微晶纤维素/木薯全粉/加工特性/面包品质Key words
Sugarcane leaves/Microcrystalline cellulose/Cassava whole flour/Processing properties/Bread quality分类
农业科学引用本文复制引用
周永升,周霜霜,胡蓉,廖浩言,陈梦晗,蔡吉祥,周思云..蔗叶微晶纤维素调控木薯全粉加工特性与面包品质的机制研究[J].甘蔗糖业,2025,54(5):82-92,11.基金项目
来宾市科学研究与技术开发计划项目(来科转220812) （来科转220812）
食品资源与生物健康技术创新中心(GXKSKYPT2025010) （GXKSKYPT2025010）
来宾市科学研究与技术开发计划项目(来科攻201606) （来科攻201606）
