Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), PO Box 73, E-46100 Burjassot, Valencia, Spain.
J Sci Food Agric. 2011 May;91(7):1283-92. doi: 10.1002/jsfa.4314. Epub 2011 Feb 18.
Multicereal/pseudocereal blends based on major and minor seeds with high nutritional profile appear as a promising strategy, hardly explored, to obtain enhanced value grain-based foods such as bread.
In a preliminary stage the suitability of minor/ancient cereals (rye, oat, Kamut wheat, spelt wheat) and pseudocereals (buckwheat) was assessed in single (100% of wheat flour replacement) and multigrain (from 20 to 44% of wheat flour replacement) matrices. The research allowed identification of the qualitative (oat, rye, buckwheat) and quantitative (up to 75% of wheat flour replacement) grains in the mixed matrices providing enhancement of nutritional quality (higher protein content, higher mineral content, lower digestible starch, higher viscous fibre content, higher resistant starch content, source of antioxidants) and minimisation of techno-functional impairment and sensory depreciation of the resulting breads.
The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis), palatability (high sensory scores), convenience (extended keepability during storage) and easy handling during processing.
基于高营养成分的主要和次要种子的多种谷物/伪谷物混合物似乎是一种很有前途的策略，可以获得增值的谷物食品，如面包。
在初步阶段，评估了次要/古老谷物（黑麦、燕麦、卡姆小麦、斯佩耳特小麦）和伪谷物（荞麦）在单一（100%替代小麦粉）和多种谷物（从 20%到 44%替代小麦粉）基质中的适用性。该研究确定了混合基质中定性（燕麦、黑麦、荞麦）和定量（高达 75%的小麦粉替代）谷物，从而提高了营养质量（更高的蛋白质含量、更高的矿物质含量、更低的可消化淀粉含量、更高的粘性纤维含量、更高的抗性淀粉含量、抗氧化剂的来源），并最小化了技术功能障碍和感官恶化的风险。
燕麦、黑麦、荞麦和普通小麦粉（20:20:20:40w/w/w/w）的相关混合物的质量特征证实了所提议的谷物混合物适合制作高营养、现代和创新的烘焙食品，符合功能性和感官标准，具有营养附加值（改善膳食纤维成分、矿物质和抗氧化活性、减缓淀粉水解）、口感（高感官评分）、方便性（在储存期间延长保质期）和易于加工。
