Influence Mechanism of Baking Process on the Starch

doi:10.3969/j.issn.1673-1689.2019.05.008

Home > Archive>Volume 38, Issue 5, 2019 >51-57. DOI:10.3969/j.issn.1673-1689.2019.05.008

Influence Mechanism of Baking Process on the Starch
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                        10.3969/j.issn.1673-1689.2019.05.008
                    
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The effect of baking process on starch digestion of black tea bread was studied in this paper. Starch digestion curves showed that the rates of glucose release of black tea bread were different under different baking conditions. The rate of starch digestion was slowest when baking conditions were set at 190 ℃ and 15 min. This paper further studied the mechanism of this phenomenon by using HPLC analysis of tea polyphenols，the detection of tea pigments content，and α-amylase and α-glucosidase activity assays. There were no obvious changes for catechins，but the content of theaflavins，thearubigins，and theabrownins all decreased while the content of tea polyphenols with low polarity increased during baking. Baking process increased the inhibition of black tea on the activity of both α-amylase and α-glucosidase. The difference of starch digestibility of black tea bread may be due to the difference of the content of low polar tea polyphenols under different baking conditions. Therefore it is crucial to choose optimal baking condition to the develop bakery tea foods with low glycemic index（GI） value.

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TONG Dapeng, ZHU Kexue, GUO Xiaona, PENG Wei, ZHOU Huiming. Influence Mechanism of Baking Process on the Starch[J]. Journal of Food Science and Biotechnology,2019,38(5):51-57.

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Online: July 26,2019
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