食品工业科技2026，Vol.47Issue(20)：83-90,8.DOI:10.13386/j.issn1002-0306.2025080170
葡聚糖分子量对荞麦无麸质馒头品质及淀粉老化行为的影响
Effects of Dextran Molecular Weight on Gluten-free Buckwheat Steamed Bread Quality and Starch Retrogradation
摘要
Abstract
To address the textural defects of high hardness and easy retrogradation in gluten-free steamed bread,and pro-mote its industrial production and market development,this study investigated the effects of dextran molecular weights(Mw:1×104,5×105,2×106 g/mol)and addition levels(0.5%,1%,2%)on the quality and starch retrogradation behavior of buckwheat gluten-free steamed bread.The results showed that the addition of glucan increased the gelatinization enthalpy of starch and increased the proportion of strongly bound water(A21)from 23.81% to 28.43%.Meanwhile,the elastic mod-ulus(G′)and viscous modulus(G″)of the dough were significantly improved.The 2% T2000(glucan with Mw of 2×106 g/mol)treatment group exhibited the optimal anti-staling effect(P<0.05).This treatment reduced the initial hardness of steamed bread by 34.60%,increased the porosity by 87.12%,decreased the hardness increase rate by 11.39% compared with the control group during a 3-day storage period,and lowered the starch retrogradation enthalpy(ΔH)by 88.68% relative to the control group,and 2% addition of glucan T2000(Mw=2×106 g/mol)achieves the maximum retardation of starch retrogradation and reduction of steamed bread hardness.关键词
葡聚糖/重均分子量/荞麦无麸质/馒头品质/淀粉老化Key words
dextran/molecular weight/gluten-free buckwheat/steamed bread quality/starch retrogradation分类
轻工纺织引用本文复制引用
刘兴丽,樊俊鹏,申慧珊,王宏伟,张艳艳,张华..葡聚糖分子量对荞麦无麸质馒头品质及淀粉老化行为的影响[J].食品工业科技,2026,47(20):83-90,8.基金项目
国家自然科学基金面上项目(32472388) （32472388）
中原科技创新领军人才(254200510024). （254200510024）
