Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran.
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Food Sci Technol Int. 2021 Jul;27(5):413-425. doi: 10.1177/1082013220961777. Epub 2020 Oct 5.
During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.
近年来，由于复合面包具有功能性和营养价值，因此在消费者中越来越受欢迎。在谷物中，已经对黑小麦进行了研究，并仔细观察了其特性。此外，由于面筋含量减少，可以用亲水胶体代替。本研究旨在评估黑小麦粉替代水平为 0、100、150 和 250g/kg，以及水芹籽胶浓度为 0、3、6 和 10g/kg 对面团流变学参数以及面包的理化、质构、微观结构和感官特性的影响。基于结果，包含复合面粉（150g/kg 黑小麦粉+850g/kg 小麦粉）和 6g/kg 水芹籽胶的配方是改善两种面包（巴巴里面包和拉瓦什面包）的质地、颜色参数和总体可接受性的最佳配方。就伊朗巴巴里面包而言，与对照相比，水芹籽胶增加了面包的比容、孔隙率和亮度，同时降低了硬度。此外，感官评估表明，150g/kg 的小麦粉可以用黑小麦粉代替，以提供高质量的面包。总之，在复合面粉和面包配方中添加 150g/kg 的黑小麦和 6g/kg 的水芹籽胶对两种面包的所有测量特性都有积极影响。
