de Lamo Beatriz, Gómez Manuel
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Foods. 2018 Nov 20;7(11):191. doi: 10.3390/foods7110191.
The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.
近年来，由于其感官特性和营养特性，烘焙食品中油籽的使用越来越普遍。这项工作的目的是概述以面包和其他烘焙食品中油籽（亚麻籽、奇亚籽、向日葵籽、南瓜籽、芝麻和罂粟籽）的使用为中心的研究。本综述强调了根据油籽的添加水平、来源和添加方式（整粒、碾碎、油或黏液），其对面包机械和物理特性的影响。一般来说，添加油籽可改善有无面筋的烘焙食品的营养成分，并带来若干健康益处。油籽黏液因其特性也可用作脂肪替代品。添加油籽会改变面团的流变学特性、产品体积及其质地，影响其感官特性和可接受性。然而，这些变化将取决于所用种子的类型以及添加方法。
