萌发荞麦淀粉的理化特性及在焙烤食品中应用的研究
关键字： 萌发；荞麦淀粉；抗性淀粉
physicochemical properties of germinal buckwheat starch and the application in the baking food
Abstract: The experiment with germinated buckwheat for the study object, get a different number of days buckwheat by germination. And take the modified starch ethanol extraction process, get a different number of days germinated buckwheat starch. Through the determination of total germination buckwheat starch content of starch , amylose , resistant starch content and particle size analysis of results .With the increase in the number of days the germination，buckwheat starch declining total starch content，the amylose / amylopectin ratio is rising, resistant starch content is also increasing, buckwheat starch particle size decreased. Then use the autoclave-acid-enzymatic method prepared resistant starch, ultimately determine the optimum conditions for preparation of resistant starch: Starch concentration of 20% , the acid concentration of 1% , acid hydrolysis 1h, pullulanase 2U / g function 10h.Finally, a high resistant starch content germination buckwheat powder as raw material , by Texture Analyzer carried out on the different proportions of bread hardness, elasticity , viscosity, chewiness , resilience and other textural properties and sensory evaluation analysis to determine the best formula baked goods ( baking percentages ) : Flour 100% ( high-gluten flour : buckwheat = 4:1 ) , yeast 2% , improver, butter 12% , salt 0.8% , egg 16% , water 44%.
Keywords: germination; buckwheat starch; resistant starch
目 录
1. 绪论 1
1.1 概述 1
1.1.1 荞麦营养价值和保健功效的研究进展 1
1.1.2 植物萌发后营养保健功效的研究进展 2
1.1.3 植物淀粉特性的研究进展 3
1.1.4 淀粉消化性研究进展 5
1.1.5 抗性淀粉的研究进展 6
1.2 本课题的研究的目的和意义 8
2 实验材料与方法 9
2.1 实验材料与试剂 9
2.2仪器与设备 9
2.3实验方法 10
2.3.1萌发荞麦粉的制备 10
2.3.2 传统荞麦淀粉的制备工艺 10
2.3.3 乙醇同步提取黄酮的荞麦淀粉分离工艺 11
2.3.4 总淀粉含量的测定 11
2.3.5 萌发荞麦蛋白质含量测定 12
2.3.6 萌发荞麦黄酮含量测定 12
2.3.7 萌发荞麦直链淀粉的测定 12
2.3.8 萌发荞麦淀粉性质的研究 13
2.3.9 抗性淀粉含量的测定 14
2.3.10 压热—酸解—酶联合法抗性淀粉的制备 15
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