家电科技2026，Vol.2Issue(2)：108-113,6.DOI:10.19784/j.cnki.issn1672-0172.2026.02.017
烘焙工艺对饼干中可溶性糖含量、总淀粉及预测升糖指数的影响与优化研究
Study on the effects of baking technology on soluble sugar content,total starch and predicted glycemic index in biscuits and its optimization
龚连发 1孙欣洁 1释永超 1荀晶 1黄涛 1郑永波 1贾子令1
作者信息
- 1. 海信家电集团研发中心 山东青岛 266100
- 折叠
摘要
Abstract
In response to the demand for regulating low glycemic response(low GI)in biscuits,was the effects of combinations of preheating temperature(80℃～120℃),baking temperature(160℃～200℃)and humidity on soluble sugar content,total starch content and estimated Glycemic Index(eGI)was,and was the quantitative relationship between process parameters and nutritional responses established.The results show that the optimal process parameters are determined as follows:preheating at 80℃ for 5 min,baking at 180℃ for 25 min,and adopting the humidity combination of"high-humidity preheating+low-humidity baking".Under this optimal condition,the biscuit exhibits superior performance in nutrition retention and glycemic response regulation:the soluble sugar content is 127.92 mg/g,the total starch content is 402.73 mg/g,the eGI is 66.71,and the sensory score reaches 39.50.The findings indicate that the optimized process parameters can effectively reduce the sugar release rate and glycemic response level while ensuring the sensory quality of biscuits.The obtained rules provide theoretical basis and technical reference for improving the nutritional properties of baked products through process regulation,and boast sound application potential.关键词
烘焙工艺/可溶性糖/总淀粉/预测升糖指数/饼干Key words
Baking process/Soluble sugar/Total starch/Estimated glycemic index(eGI)/Biscuits分类
信息技术与安全科学引用本文复制引用
龚连发,孙欣洁,释永超,荀晶,黄涛,郑永波,贾子令..烘焙工艺对饼干中可溶性糖含量、总淀粉及预测升糖指数的影响与优化研究[J].家电科技,2026,2(2):108-113,6.
