Dhingra Shfali, Jood Sudesh
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Nutr Health. 2002;16(3):183-94. doi: 10.1177/026010600201600304.
Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and beta-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.
分别以5%、10%、15%和20%的比例将大豆（全脂和脱脂）粉和大麦粉添加到小麦粉中，以观察它们对用于制作面包的混合粉的物理化学和营养特性的影响。随着大豆粉和大麦粉各自以及与面包粉混合比例的增加，混合粉的面筋含量和沉降值降低，而吸水能力增加。发现所有20%比例的混合粉在营养上更具优势，但用它们制作的面包在感官上却不可接受。然而，向小麦粉中添加15%的大麦粉、10%的全脂大豆粉、10%的脱脂大豆粉、15%的全脂大豆粉 + 大麦粉以及15%的脱脂大豆粉 + 大麦粉，不仅增加了用于制作面包的谷物 - 豆类混合粉的总蛋白、谷蛋白（蛋白组分）、总赖氨酸、膳食纤维和β - 葡聚糖含量，还能生产出质量可接受的产品。
