萌发荞麦淀粉的理化特性及在焙烤食品中应用的研究

摘要：本论文以萌发不同天数的荞麦粉为研究对象，通过改良的乙醇同步提取黄酮的淀粉分离工艺，得到不同萌发天数的荞麦淀粉。通过对萌发荞麦淀粉测定总淀粉含量、直链淀粉含量、抗性淀粉含量及粒径分析得出，随着萌发天数的增加，荞麦淀粉总淀粉含量不断减少，而直链淀粉/支链淀粉比例在上升，抗性淀粉含量也在不断增加，荞麦淀粉的粒径呈下降趋势。在此基础上，研究了联合压热-酸法-酶法制备抗性淀粉的最佳工艺条件为：淀粉乳浓度20%，酸浓度1%，酸解1h，普鲁兰酶2U/g作用10h。最终，以不同比例抗性淀粉含量的萌发荞麦粉为原料（加工面包），通过质构仪对不同比例面包进行了硬度、弹性、黏度、咀嚼性、回弹性等质构特性以及感官评定的分析，确定了焙烤食品的最佳配方为（烘焙百分比）：面粉100%（高筋粉：荞麦粉=4:1）、酵母2%、改良剂、黄油12%、盐0.8%、蛋液16%、水44%。9462
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 萌发荞麦淀粉的理化特性及在焙烤食品中应用的研究:http://www.youerw.com/shiping/lunwen_8192.html