烘焙工艺对饼干中可溶性糖含量、总淀粉及预测升糖指数的影响与优化研究

doi:10.19784/j.cnki.issn1672-0172.2026.02.017

摘要/Abstract

摘要： 围绕饼干低血糖反应（low GI）调控需求,系统分析预热温度（80 ℃~120 ℃）、烘焙温度（160 ℃~200 ℃）及湿度组合对可溶性糖、总淀粉含量和预测升糖指数（estimated glycemic index,eGI）的影响,并构建了工艺参数与营养响应之间的定量关系。结果表明,最佳工艺条件为：预热温度80 ℃、预热时间5 min、烘焙温度180 ℃、烘焙时间25 min,并采用“高湿预热+低湿烘焙”的湿度组合。在该条件下,饼干在营养保持与血糖响应调控方面表现出较优特性：可溶性糖含量为127.92 mg/g,总淀粉含量为402.73 mg/g,eGI为66.71,感官评分达到39.50。由此可见,优化后的工艺参数在保证饼干感官品质的同时,可有效降低糖类释放速率和血糖反应水平。该规律为通过工艺调控改善烘焙制品营养特性提供了理论依据和技术参考,具有较好的应用潜力。

关键词: 烘焙工艺, 可溶性糖, 总淀粉, 预测升糖指数, 饼干

Abstract: In response to the demand for regulating low glycemic response (low GI) in biscuits, was the effects of combinations of preheating temperature (80 ℃~120 ℃), baking temperature (160 ℃~200 ℃) and humidity on soluble sugar content, total starch content and estimated Glycemic Index (eGI) was, and was the quantitative relationship between process parameters and nutritional responses established. The results show that the optimal process parameters are determined as follows: preheating at 80 ℃ for 5 min, baking at 180 ℃ for 25 min, and adopting the humidity combination of "high-humidity preheating+low-humidity baking". Under this optimal condition, the biscuit exhibits superior performance in nutrition retention and glycemic response regulation: the soluble sugar content is 127.92 mg/g, the total starch content is 402.73 mg/g, the eGI is 66.71, and the sensory score reaches 39.50. The findings indicate that the optimized process parameters can effectively reduce the sugar release rate and glycemic response level while ensuring the sensory quality of biscuits. The obtained rules provide theoretical basis and technical reference for improving the nutritional properties of baked products through process regulation, and boast sound application potential.

Key words: Baking process, Soluble sugar, Total starch, Estimated glycemic index (eGI), Biscuits

中图分类号:

TM925

龚连发, 孙欣洁, 释永超, 荀晶, 黄涛, 郑永波, 贾子令. 烘焙工艺对饼干中可溶性糖含量、总淀粉及预测升糖指数的影响与优化研究[J]. 家电科技, 2026, 0(2): 108-113.

Gong Lianfa, Sun Xinjie, Shi Yongchao, Xun Jing, Huang Tao, Zheng Yongbo, Jia Ziling. Study on the effects of baking technology on soluble sugar content, total starch and predicted glycemic index in biscuits and its optimization[J]. Journal of Appliance Science & Technology, 2026, 0(2): 108-113.

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