以藜麦粉、燕麦粉和高筋粉为主要原料，制备出一种新型复合杂粮面包。通过单因素和正交试验，研究杂粮粉、酵母、木糖醇、黄油添加量对面包感官、比容的影响，确定了藜麦燕麦复合面包的最佳工艺配方：藜麦粉与燕麦粉比例为1:2，酵母添加量3.0%、木糖醇添加量11%、黄油添加量8%。并以小麦面包为对比，分析了杂粮面包的抗氧化性、体外消化率、预血糖指数等功能特性。结果表明：复合杂粮面包的抗氧化能力为0.054 mmol/g（以FeSO4计），远高于对比面包的0.0048 mmol/g；复合杂粮面包水解的淀粉量在90 min后趋于稳定，而对比面包虽然淀粉水解率在30 min后增速放缓，但一直呈上升趋势。杂粮面包的血糖生成指数被测定为57.42，属于中等血糖生成指数食品。对杂粮面包的营养特性分析后发现，除淀粉含量低于小麦面包，蛋白质、脂肪、总纤维含量都高于小麦面包，营养价值较高。对于小麦面包而言，面包中添加藜麦和燕麦能够起到膳食补充抗氧化剂和延缓淀粉在体内消化的效果，这为杂粮在面包中的应用提供了技术支撑。

Using quinoa flour, oat flour and high-gluten flour as the main raw materials, a new type of multigrain bread was prepared. Through single factor and orthogonal experiments, the effects of the amount of multigrain flour, yeast, xylitol, and butter on the sensory and specific volume of bread were studied, and the best process formula of quinoa-oat compound bread was determined: the ratio of quinoa flour to oat flour was 1:2, yeast addition 3.0%, xylitol addition 11%, butter addition 8%. Taking wheat bread as a comparison, the functional characteristics of multigrain bread such as anti-oxidation, in vitro digestibility, and pre-glycemic index were analyzed. The results showed that the antioxidant capacity of the multigrain bread was 0.054 mmol/g (calculated as FeSO4), which was much higher than 0.0048 mmol/g of the control bread; the amount of starch hydrolyzed in the multigrain bread tended to be stable after 90 min. Though the starch hydrolysis rate decreased after 30 minutes, it was always on the rise. The glycemic index of multigrain bread is determined to be 57.42, which is a medium glycemic index food. The results showed that the contents of protein, fat and total fiber were higher than those of wheat bread, and the nutritional value was higher. For ordinary bread, adding quinoa and oats to the bread can serve as a dietary supplement for antioxidants and delay the digestion of starch in the body. This provides technical support for the application of multigrain in bread.

河南农业职业学院科研创新团队项目（HNACKT-2019-02；HNACKT-2020-05）；河南省高等教育教学改革研究与实践项目（2019SJGLX703）