添加麦麸蛋白浓缩物对硬质小麦通心粉和普通小麦面包的强化——对营养和技术特性的影响。

Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.

机构信息

School of Science and Technology, University of New England, Armidale, NSW 2351, Australia; NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia; University of Dhi-Qar, Nasiriyah, Iraq.

NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia.

出版信息

Food Chem. 2021 Jan 1;334:127497. doi: 10.1016/j.foodchem.2020.127497. Epub 2020 Jul 19.

DOI:10.1016/j.foodchem.2020.127497

PMID:32712486

Abstract

Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of these foods could be enhanced without deleterious effects on quality. Semolina was substituted with WBPC at 0, 1, 5, 10 and 20% (w/w) and made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w and made into bread. Both spaghetti protein content (12.3 to 23.4%) and total essential amino acids (3.76 to 7.59%) increased with added WBPC. Overall spaghetti quality was acceptable up to 10%WBPC and superior to wholemeal, especially in appearance. However, the bread formulation used was very sensitive to WBPC especially above 1% addition.

摘要

植物工业副产品的价值通常较低，但它们可能是营养化合物的良好来源。麦麸是小麦碾磨的主要副产品，含有>15%的高质量蛋白质。研究了麦麸蛋白（WBPC）的提取及其在意大利面条和面包配方中的应用，以确定在不影响质量的情况下，这些食品的营养价值是否可以得到提高。用 WBPC 替代 0、1、5、10 和 20%（w/w）的粗粒小麦粉制作意大利面条，并将商业面包面粉用 WBPC 替代 0、1、5 和 10%（w/w）制作面包。添加 WBPC 后，意大利面条的蛋白质含量（12.3%至 23.4%）和总必需氨基酸（3.76%至 7.59%）均增加。在添加 10%WBPC 以下时，意大利面条的整体质量是可以接受的，而且优于全麦面条，尤其是在外观方面。然而，所使用的面包配方对 WBPC 非常敏感，尤其是添加量超过 1%时。