Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania.
Dunarea de Jos University of Galati, Cross-Border Faculty, Domneasca St. 47, 800008 Galati, Romania.
Food Chem. 2019 Sep 30;293:520-528. doi: 10.1016/j.foodchem.2019.05.007. Epub 2019 May 2.
Broad bean flour is a valuable source of proteins and micronutrients and can efficiently balance the nutritional value of wheat flour. The aim of the study was to assess the impact of wheat flour substitution by native and germinated broad beans on the water related, thermal and rheological properties of the composite flours and sourdoughs. Regardless of the investigated flour, temperature increase resulted in significant decrease of water soluble index. Addition of broad bean to wheat flour affected the swelling power. Differential scanning calorimetry measurements on flours indicated two peaks at ∼70 °C assigned to starch gelatinization, and ∼100 °C attributed to amylose-lipids complexes disruption. The same thermal dependent events were highlighted through the rheometric temperature ramp test. Sourdoughs were further obtained out of the composite flours and dynamic rheometric analysis showed that fermentation improved flow resistance. Wheat substitution by broad bean flour increased sourdoughs consistency due to the higher protein content.
蚕豆粉是蛋白质和微量营养素的宝贵来源，可有效平衡小麦粉的营养价值。本研究旨在评估用本地和发芽的蚕豆替代小麦粉对复合面粉和发酵面团的水相关、热和流变特性的影响。无论考察哪种面粉，温度升高都会导致水溶性指数显著下降。向小麦粉中添加蚕豆会影响其膨胀能力。对面粉的差示扫描量热法测量表明，在约 70°C 处有两个峰归因于淀粉糊化，在约 100°C 处归因于直链淀粉-脂质复合物的破坏。流变温度斜坡测试也突出了相同的热依赖性事件。进一步用复合面粉制作发酵面团，并通过动态流变分析表明发酵提高了流动阻力。由于蚕豆粉的蛋白质含量较高，用其替代小麦粉会增加发酵面团的稠度。
