Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
Plant Foods Hum Nutr. 2019 Sep;74(3):391-398. doi: 10.1007/s11130-019-00752-8.
A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders' addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products' sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.
一种玉米加工副产品通过水提取脱油，然后将残渣脱水、粉碎和过筛，得到两种粒径不同、纤维含量非常高的粉末。然后，将这些粉末掺入短面团饼干的结构中，替代两种小麦面粉（10%和 20%），旨在开发一种营养改善的产品。评估了它们对饼干面团特性以及最终产品的质量和感官特征的影响。结果表明，粉末的添加主要由于小麦面粉蛋白质和多糖之间的相互作用改变了面团的稠度和拉伸仪指数，并通过使纤维含量增加 4 到 6 倍来提高饼干的营养状况。此外，它仅在一定程度上影响了一些最终产品特性的程度，例如蛋白质和脂肪含量、延展比、断裂强度，这取决于掺入水平和残渣的粒径。总的来说，产品的感官质量没有受到负面影响，这表明可以使用这两种粉末来强化饼干和其他可能的烘焙产品的纤维。
