Grafenauer Sara, Miglioretto Chiara, Solah Vicky, Curtain Felicity
Grains & Legumes Nutrition Council, Mount Street, North Sydney 2060, Australia.
School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia.
Foods. 2020 Jan 28;9(2):136. doi: 10.3390/foods9020136.
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990-2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market.
确定红小麦和白小麦制成的产品之间的感官和物理化学差异，可能会为全谷物和高纤维产品中使用的小麦选择提供指导。由于感官接受度是消费的关键，本综述旨在记录感官和物理化学研究，以证明红小麦和白小麦及其相关麸皮在数量上的差异。按照PRISMA协议对以下数据库进行了系统检索：PubMed、Medline、Scopus、CINHAL和ScienceDirect（1990 - 2019年）。在16项研究中，13项是感官研究，有529名参与者（其中6项包括定量分析），另有3项定量研究。总体而言，10项研究支持白小麦（7项感官研究、2项专注于定量分析以及2项有额外定量研究）。研究对象包括全麦（粗面粉）面包、皮塔饼、饼干、面条、玉米饼、面粉、完整谷物和麸皮。除了种皮颜色外，结合型与游离型酚类化合物的水平以及多酚氧化酶活性似乎是造成红小麦和白小麦差异的主要原因。建议确保感官研究的样本量足够大，以检测组间偏好，并与物理化学分析相关联。还建议在感官测试中注意盲法技术，并实际且一致地使用具有商业潜力的食品。本综述为全谷物产品对白小麦的偏好提供了信心，特别是对于面包、玉米饼以及为适合亚洲市场的产品选择白小麦方面。
