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OA

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.