藜麦粉对面团发酵特性、抗氧化性能和小麦面包消化率的影响。
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
出版信息
Food Chem. 2019 Oct 1;294:87-95. doi: 10.1016/j.foodchem.2019.05.037. Epub 2019 May 8.
Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB). Effects of QF on baking performance, antioxidant activity and digestibility of WB were studied. The results indicated that with an addition of a small amount of QF (5%) would not affect the baking performance of WB, while higher amounts of QF (10% and 15%) resulted in smaller specific volume, increased hardness and coarse porosity, since QF changed gluten secondary structure and disrupted gluten network. However, sensory evaluation showed that the flavor of WB enhanced significantly with increasing QF addition. More importantly, WB containing QF exhibited improved antioxidant activity and reduced in vitro digestibility with lower estimated glycemic index (eGI) and higher content of slowly digestible starch (SDS) and resistant starch (RS). Our findings indicate that QF-fortified bread is promising to be developed as a functional food with relatively lower eGI and more effective antioxidant properties.
藜麦粉（QF）被添加到小麦粉中，以制作营养强化小麦面包（WB）。研究了 QF 对面团烘焙性能、抗氧化活性和消化率的影响。结果表明，少量（5%）的 QF 添加不会影响 WB 的烘焙性能，而较高量（10%和 15%）的 QF 会导致较小的比容、增加的硬度和粗糙的孔隙率，因为 QF 改变了面筋的二级结构并破坏了面筋网络。然而，感官评价表明，WB 的风味随着 QF 添加量的增加而显著增强。更重要的是，含有 QF 的 WB 表现出改善的抗氧化活性和降低的体外消化率，较低的估计血糖指数（eGI）和更高含量的慢消化淀粉（SDS）和抗性淀粉（RS）。我们的研究结果表明，QF 强化面包有望作为一种具有相对较低 eGI 和更有效抗氧化特性的功能性食品进行开发。
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