Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain.
Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain.
Carbohydr Polym. 2014 Nov 26;113:149-58. doi: 10.1016/j.carbpol.2014.07.020. Epub 2014 Jul 18.
Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥ 3 g dietary fibre/100g bread).
用埃塞俄比亚画眉草（T）、绿豌豆（GP）和荞麦（BW）粉的三元混合物替代 22.5%至 45%的小麦粉，可提供在技术上可行且感官可接受的多谷物面包，与 100%小麦粉（WT）相比，这些面包具有更高的营养价值。混合面包具有更好的营养成分、更多的生物可利用多酚、更高的自由基清除活性，以及更低和更慢的淀粉消化率。同时，较低的快速消化淀粉（57.1%）和较高的缓慢消化淀粉（12.9%）和抗性淀粉（2.8%）含量（每 100g 新鲜面包中）被认为是饮食淀粉部分的合适营养趋势，由 7.5%T、15%GP、15%BK 配方的混合物满足。替代 37.5%WT 的相关混合物显示出较低的淀粉水解程度和较慢的水解速率，C∞、H90 的值中等偏低，k 值最低，中间预期的血糖指数（86）。所有多谷物面包都可以贴上膳食纤维来源的标签（≥3g膳食纤维/100g 面包）。
