Gujral Hardeep Singh, Sharma Bharati, Khatri Manali
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food Chem. 2018 Feb 1;240:1154-1160. doi: 10.1016/j.foodchem.2017.08.042. Epub 2017 Aug 16.
Refined wheat flour and hulless barley bran (from 9 different cultivars) were blended to create nine composite flours and their functionality compared with a control wheat flour. Mixolab studies revealed that replacing wheat bran with barley bran increased dough water absorption up to 71.5% and consistency at peak during heating up to 2.11Nm, and reduced starch retrogradation by 26.44%. The composite flours contained up to three-times more β-glucan and significantly more total phenolics including flavonoids. Chapattis prepared from the composite blends had significantly more slowly digestible and resistant starches. Incorporating barley bran lowered starch retrogradation, based on more soluble starch and soluble amylose, and the starch retrogradation index correlated positively with decreases in soluble starch and soluble amylose. Total β-glucan correlated negatively (r=-0.846, p<0.05) with starch retrogradation index, indicating that β-glucan is associated with starch retrogradation.
将精制小麦粉与（来自9个不同品种的）裸大麦麸混合，制成9种复合面粉，并将其功能与对照小麦粉进行比较。Mixolab研究表明，用大麦麸替代小麦麸可使面团吸水率提高至71.5%，加热过程中峰值时的稠度提高至2.11牛米，并使淀粉回生降低26.44%。复合面粉中的β-葡聚糖含量高达三倍，包括类黄酮在内的总酚含量也显著更高。用复合混合物制作的薄饼含有显著更多的慢消化淀粉和抗性淀粉。基于更多的可溶性淀粉和可溶性直链淀粉，加入大麦麸可降低淀粉回生，且淀粉回生指数与可溶性淀粉和可溶性直链淀粉的减少呈正相关。总β-葡聚糖与淀粉回生指数呈负相关（r=-0.846，p<0.05），表明β-葡聚糖与淀粉回生有关。
