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. 2015 May 20;122:169-79. doi: 10.1016/j.carbpol.2014.12.083. Epub 2015 Jan 13.
The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose-lipid complex. In addition, (a) higher stability for the amylose-lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations.
通过在模拟烘焙、冷却和存储的差示扫描量热仪（DSC）盘中，用 3 种黑麦（teff，T）、绿豆（green pea，GP）和荞麦（buckwheat，BW）面粉的三元混合物替代高达 45%（重量基础）的小麦（WT）面粉，研究了对四元混合面团基质热特性的影响。与低而慢的淀粉水解、混合面包中更柔软的面包屑和延迟的固化动力学相关的内热源转变包括淀粉糊化和直链淀粉-脂质复合物解离的延迟温度。此外，（a）直链淀粉-脂质包合物的稳定性更高，（b）淀粉糊化的能量更低，（c）限制熔融焓更低，（d）支链淀粉回生的速率更慢，满足了在混合面包中实现适当的质构和淀粉消化特性的热需求，通过在混合面团配方中添加 T/GP/BW 替代 45%的 WT 面粉来实现。
