Wu Tong, Taylor Cheryl, Nebl Thomas, Ng Ken, Bennett Louise E
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Royal Parade, Parkville, Victoria 3010, Australia.
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Food Chem. 2017 Oct 15;233:514-524. doi: 10.1016/j.foodchem.2017.04.158. Epub 2017 Apr 27.
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein. In vitro gastro-intestinal digestion of pre-mixes, doughs and breads baked for 20 and 35min was conducted followed by correlation analysis between fitted parameters of digestion profiles, chemical composition (protein, non-fibre carbohydrates, fibre, ash and total polyphenolics) and amino acid profiles. The results indicated that digestibility generally increased during proofing and decreased during baking. Relatively higher protein digestibility was correlated with ratio of non-fibre carbohydrate to protein and lower digestibility with increasing contents of fibre and total polyphenolics in pre-mixes.
由谷物制成的面包是日常饮食的主食，提供了相当比例的每日能量，但不一定提供膳食蛋白质。然而，面包中蛋白质的良好消化性对于避免未消化肽的潜在免疫原性影响很重要，包括对那些麸质不耐受的人。使用四种含麸质（白小麦、全麦小麦、斯佩尔特小麦和黑麦）和四种无麸质（鹰嘴豆、羽扇豆、荞麦、苋菜）面粉制作蛋白质标准化的酵母发酵面包。对预混物、面团以及烘焙20分钟和35分钟的面包进行体外胃肠消化，然后对消化曲线的拟合参数、化学成分（蛋白质、非纤维碳水化合物、纤维、灰分和总多酚）和氨基酸谱进行相关性分析。结果表明，消化率在醒发过程中通常会增加，而在烘焙过程中会降低。预混物中相对较高的蛋白质消化率与非纤维碳水化合物与蛋白质的比例相关，而消化率较低则与纤维和总多酚含量的增加相关。
