King Saud University, Riyadh, Saudi Arabia P.O. Box 2460, 11451.
J Food Sci Technol. 2014 Oct;51(10):2370-81. doi: 10.1007/s13197-012-0803-z. Epub 2012 Aug 28.
Freeze-dried okra extract was added to Hard Red Spring (HRS) wheat flour intended for high soluble-fiber bread. Seedless okra pods were blended in 0.05 M NaOH solution and the extract (OE) was freeze-dried at pH 7. SE-HPLC of OE showed the presence of covalently bound peptides. Okra extract powder (OE) 4, 7, 10, and 13 % was used to replace wheat flour in preparing four bread formulations. Although Farinograph water absorption was increased up to 4.4 % due to OE addition, the dough mixing Tolerance (MIT) was also increased. In the presence of OE, bread loaf volume was lower and freezable water was higher. Overall, bread firmness was lower at lower storage temperature, but higher OE increased firmness, due to water migration from crumb to crust. Color was darker for both crust and crumb. The bread melting temperature shifted to lower values at higher OE content as shown by Dynamic Mechanical Analysis (DMA). The test indicated that the properties of the blends were similar around the glass transition region. Dynamic rheology of the blends revealed weaker visco-elastic behavior compared to the control. The magnitude of the complex moduli for the 4 % OE was independent of frequency, while the remaining blends were frequency dependent.
将冻干的秋葵提取物添加到用于高可溶性纤维面包的硬质春小麦面粉中。无籽秋葵荚在 0.05 M NaOH 溶液中混合，提取物（OE）在 pH 7 下冻干。SE-HPLC 分析 OE 显示存在共价结合的肽。将秋葵提取物粉末（OE）4%、7%、10%和 13%用于替代小麦粉，以制备四种面包配方。尽管由于 OE 的添加，粉质图吸水率增加到 4.4%，但面团混合耐受性（MIT）也增加了。在 OE 的存在下，面包的体积降低，可冻结水增加。总体而言，在较低的储存温度下，面包的硬度较低，但由于水从面包屑迁移到面包皮，较高的 OE 会增加硬度。面包皮和面包屑的颜色都更深。动态机械分析（DMA）表明，随着 OE 含量的增加，面包的熔融温度向较低的值移动。该测试表明，混合物的性能在玻璃化转变区域附近相似。混合物的动态流变学显示出与对照相比较弱的粘弹性行为。4% OE 的复数模量的幅度与频率无关，而其余的混合物则取决于频率。
