Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
Food Chem. 2020 Dec 1;332:127399. doi: 10.1016/j.foodchem.2020.127399. Epub 2020 Jul 2.
Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours.
为了评估其对面包各方面的影响，采用了不同的烘焙条件。面团在 160、190 和 220°C 的温度下烘焙 9、12、15 和 20 分钟，并在颜色变化、草酸盐和矿物质浓度以及蛋白质消化率方面进行了特征描述。烘焙温度和时间越高，外壳颜色变化越大，草酸盐浓度越低，一些常量矿物质的含量越高。蛋白质消化率也可能受到促进，但它并不遵循线性相关。虽然不可能获得一种既能提高所有矿物质含量、蛋白质消化率和降低草酸盐含量的条件，但使用高温和长时间烘焙是很重要的，因为它可以降低草酸盐含量，从而预防其相关问题。了解如何在烘焙过程中对其进行优化，可以用来生产具有更高矿物质生物利用度的面包，这是食品工业的一项重要策略，在使用替代面粉时也是如此。
