摘要
摘要
近年来随着中国经济快速增长，城乡居民的生活水平得到了大幅度提高。来自于食品工业的加工制品在日常膳食消费中已占主导地位。然而，食品加工，尤其是主食加工的精细化程度越来越高，导致人们饮食中可摄取的膳食纤维含量显著降低，同时伴随着不健康饮食方式、高脂高糖摄入，易造成能量入超、超重和肥胖问题。世界卫生组织早在10年前就把膳食纤维列为人体不可缺少的“第七大营养元素”，但是我国还有95%的国民不重视。《2016中国居民膳食指南》中就指出，我国只有不足5%居民摄入膳食纤维能达到建议值。因此，增加主食制品中膳食纤维含量，从而提高居民摄入膳食纤维刻不容缓。全谷物小麦粉和苦荞粉是富含膳食纤维、多酚等营养功能物质的主食面制品原料，大豆膳食纤维粉、车前子壳粉则是膳食纤维良好来源。但是馒头原料粉中高比例的膳食纤维，易造成馒头制品的品质劣化。为此本文以全麦粉为基础，添加苦荞全粉、大豆膳食纤维粉、车前子壳粉，在分别研究三者与全麦粉混合面团流变学特性的基础上，优化了高膳食纤维全谷物苦荞粉配方，并使用改良剂优化了高纤维全谷物苦荞馒头粉配方和馒头的加工工艺，且对高纤维全谷物苦荞馒头感官品质和消化性功能进行了评价。研究内容及结果如下：
（1）分别研究了不同比例（5%、10%、15%、20%、25%、30%、40%）的苦荞全粉、大豆膳食纤维
粉（1%、2%、3%、4%）和车前子壳粉（0.25%、0.5%、0.75%、1.0%）加入全麦粉后，测试混合粉的粉质特性及拉伸特性。结果表明，随着苦荞全粉添加比例的增大，在一定范围内，混合粉面团的吸水率降低，形成时间和稳定时间延长，面团延伸性显著减弱，抗阻力显著增加。大豆膳食纤维粉和车前子壳粉，可显著增加面团的吸水率，对面团的延伸性具有显著影响。大豆膳食纤维粉对面团形成时间和稳定时间的延长具有显著性影响。
（2）分别研究了不同比例苦荞全粉、大豆膳食纤维粉、车前子壳粉加入全麦粉后对馒头品质的影响。研究了以高纤维全谷物苦荞馒头的搭配比例。结果表明，荞麦全粉20%，大豆膳食纤维粉1%，车前子壳粉0.8%，可基本满足馒头制作要求。trash是什么意思
（3）通过正交试验改良优化了高纤维全谷物苦荞馒头粉，各种改良剂的添加量分别为：添加谷朊粉0.5%、木聚糖酶40ppm、真菌α-淀粉酶20ppm、脂肪酶20ppm；优化了高纤维全谷物荞麦馒头制作的工艺参数，适宜的工艺参数为：加水量58%、酵母添加量1.0%、醒发时间40min。
（4）对高纤维全谷物苦荞馒头、全麦粉馒头、小麦粉馒头三者进行了感官评价、质构评价和体外消化特性对比，结果表明：高纤维全谷物苦荞馒头感官评分88.9，感官
西北农林科技大学硕士学位论文
品质已达到商品品质要求；其EGI值低于小麦粉馒头，可对餐后血糖控制起到一定作用。
关键词：全谷物；苦荞；膳食纤维；馒头；血糖生成指数（EGI）
II
ABSTRACT
ABSTRACT
In recent years, with the rapid economic growth of China, the living standards of urban and rural residents have been greatly improved. procesd products from the food industry have dominated daily dietary consumption. However, food processing, especially the processing of staple food, is becoming more and more refined, which leads to a significant decrea in the amount of dietary fiber that people can eat, and is accompanied by unhealthy diet, high fat and high sugar intake, which high fat and high sugar intake, which can easily cau the problems of energy entry, overweight and obesity. The World Health Organization listed dietary fiber as an indispensable "venth major nutrient element" as early as 10 years ago, but 95% of our citizens do not pay attention to it. The "2016 Chine Dietary Guidelines" pointed out that only less than 5% of residents in my country can achieve the recommended dietary fiber intake. Therefore, it is urgent to increa the content of dietary fiber in staple food products, so as to increa residents' intake of dietary fiber. Whole grain
wheat flour and tartary buckwheat flour are the main food flour products which are rich in dietary fiber, polyphenols and other nutrients. But the high proportion of dietary fiber in steamed bread raw material powder is easy to cau the quality deterioration of steamed bread products. Bad on whole wheat flour, tartary buckwheat flour, soybean dietary fiber flour and corn shell flour, the formula of high dietary fiber whole grain tartary buckwheat flour was optimized, and the rheological properties of the dough were studied. The formula of high fiber whole grain tartary buckwheat steamed bread powder and the processing technology of steamed bread were optimized by using modifier.The rearch contents and results are as follows:
(1)The powder properties and tensile properties of mixed powder were tested after adding different proportion (5%,10%,15%,20%,25%,30%,40%) of tartary buckwheat powder, soybean dietary fiber powder (1%,2%,3%,4%) and carfront shell powder (0.25%,0.5%,0.75%,1.0%) to whole wheat powder. The results showed that with the increa of the proportion of tartary buckwheat total powder addition, the water absorption of mixed flour dough decread in a certain range, the formation time and stability time were prolonged, the dough extensibility was significantly weakened, and the resistance to resistance was significantly incread. Soybean dietary fiber powder and front shell powder can significantly increa the water absorption of the dough and have a significant effect on
西北农林科技大学硕士学位论文
the extensibility of the dough. Soybean dietary fiber flour had significant effect on the prolongation of dough formation time and stabilization time.
(2) The effects of different proportions of tartary buckwheat whole powder, soybean dietary fiber powder and corn shell powder on the quality of steamed bread were studied. The proportion of high fiber whole grain tartary buckwheat steamed bread was studied. The results showed that 20% buckwheat flour ,1% soybean dietary fiber flour and 0.8% corn flour basically met the requirements of steamed bread.
(3)The process parameters of high fiber whole grain buckwheat steamed bread flour was optimized by orthogonal test.The addition amount of various modifiers : gluten 0.5%, xylana 40 ppm、fungus α- amyla 20 ppm、lipa 20 ppm. The technological parameters of high fiber whole grain buckwheat steamed bread were optimized. The suitable technological parameters were as follows : adding water 58%, yeast 1.0%, waking time 40 min.
(4) A comparison of nsory evaluation, texture evaluation and in vitro digestion characteristics of high fiber whole grain tartary buckwheat steamed bread, whole wheat flour steamed bread and whea
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t flour steamed bread was made. The results showed that the nsory score of high fiber whole grain Tartary buckwheat steamed bread was 88.9 .Sensory quality has reached product quality requirements. The EGI value was lower than that of wheat flour steamed bread, which could play a certain role in the control of postprandial blood sugar.
悲伤的英文歌曲KEY WORDS: Whole grain ; tartary buckwheat ; dietary fiber ; steamed bread ; estimated glycemic index (EGI)
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目录
目录
摘要........................................................................................................................................... I ABSTRACT ........................................................................................................................... III 第一章文献综述 (1)miqimiaomiaowu
1.1 前言 (1)
1.2 全谷物概述 (1)
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1.2.1 全麦粉 (2)
1.2.2荞麦粉 (3)
1.3膳食纤维概述 (3)
1.3.1膳食纤维的分类 (3)
1.3.2膳食纤维的理化特性 (4)
俄语学习网1.3.3膳食纤维的生理功能 (4)
1.3.4膳食纤维在食品中的应用 (4)
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1.4馒头研究与改良 (5)
1.4.1馒头 (5)
1.4.2杂粮馒头研究 (6)
1.4.3馒头改良剂 (6)
1.5课题研究内容 (7)
1.5.1研究目的及意义 (7)
1.5.2研究内容 (8)
1.5.3技术路线 (9)
第二章高纤维全谷物苦荞粉研究 (10)
2.1 材料仪器 (10)
2.1.1 主要材料 (10)
2.1.2 主要设备 (11)
2.2实验方法 (11)
2.2.1混合粉制备 (11)
2.2.2粉质特性的测定 (11)
2.2.3拉伸特性的测定 (12)
2.2.4馒头的制备 (12)
2.2.5馒头比容的测定 (13)
一般现在时的定义
2.2.6馒头的径高比的测定 (13)
石油工程专业排名
