Pourafshar Shirin, Rosentrater Kurt A, Krishnan Padmanaban G
South Dakota State University, Brookings, SD 57007 USA.
Department of Agricultural and Biosystems Engineering, Iowa State University, 3167 NSRIC Building, Ames, IA 50011 USA.
J Food Sci Technol. 2015 Sep;52(9):5691-9. doi: 10.1007/s13197-014-1640-z. Epub 2014 Nov 14.
Wheat flour is used in most of breads because of its nutrient components and high availability, but different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. In this study, five flours were used (20 %) in combination with wheat flour (80 %).to produce traditional Iranian Barbari bread. These included amaranth, barley, DDGS, rye and oat. Compositional measurements of moisture, fat, fiber, protein and ash content were taken. Physical tests were done to understand the changes in color, thickness, and texture. Results showed that the gluten content of each flour had a significant effect on the texture and thickness of the bread. Bread made with rye flour had the highest L* and that made with oat flour had the highest a*. As for b*, the highest was for the bread made with DDGS. It was also determined that bread made with 20 % DDGS and 80 % wheat flour had the highest fiber and moisture content, while that made with amaranth had the highest ash content, and that with rye had the highest fat. Adding different flours to wheat changed the physical and chemical attributes of final producst significantly.
由于其营养成分和高可用性，小麦粉被用于大多数面包的制作，但这种面粉存在不同问题，如过敏以及因研磨和精炼导致营养成分流失。在本研究中，使用了五种面粉（各占20%）与小麦粉（占80%）混合来制作传统伊朗巴尔巴里面包。这些面粉包括苋菜粉、大麦粉、干酒糟及其可溶物（DDGS）、黑麦粉和燕麦粉。对水分、脂肪、纤维、蛋白质和灰分含量进行了成分测定。进行了物理测试以了解颜色、厚度和质地的变化。结果表明，每种面粉的面筋含量对面包的质地和厚度有显著影响。用黑麦粉制作的面包L值最高，用燕麦粉制作的面包a值最高。至于b*值，用DDGS制作的面包最高。还确定用20%的DDGS和80%的小麦粉制作的面包纤维和水分含量最高，用苋菜粉制作的面包灰分含量最高，用黑麦粉制作的面包脂肪含量最高。向小麦粉中添加不同面粉显著改变了最终产品的物理和化学特性。
