Alfeo Vincenzo, Bravi Elisabetta, Ceccaroni Dayana, Sileoni Valeria, Perretti Giuseppe, Marconi Ombretta
Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy.
Universitas Mercatorum, Piazza Mattei 10, 00186 Roma, Italy.
Foods. 2020 Oct 13;9(10):1447. doi: 10.3390/foods9101447.
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.
由于发芽产品的营养价值提高，发芽受到了越来越多的关注。烘焙会影响最终产品的营养可利用性。本研究的目的是评估不同的烘焙时间和温度如何影响由新鲜小麦芽制成的烘焙产品的营养价值。结果表明，面包状产品的总多酚含量相当，热加工过程影响了游离和结合部分。低温和高暴露时间似乎促进了游离多酚和糖的可利用性，而高温和低暴露时间似乎保留了结合多酚和淀粉。糖谱受烘焙程序的影响，低温处理的样品中简单糖含量较高。加工后酚酸含量大幅下降，游离和结合酚酸受高烘焙温度的正向影响，而在低温下则呈现相反趋势。在结合和游离部分之间，羟基肉桂酸重新分布，酚酸谱也存在显著差异。可以得出结论，谷物类型、发芽条件和烘焙程序对高营养价值烘焙产品的生产起着至关重要的作用。
