Miranda-Ramos Karla Carmen, Haros Claudia Monika
Faculty of Chemical Engineering, University of Guayaquil, Cdla. Universitaria Av. Delta y Av. Kennedy, Guayaquil 090514, Ecuador.
Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain.
Foods. 2020 Dec 12;9(12):1859. doi: 10.3390/foods9121859.
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 3 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread ( < 0.05).
关于烘焙行业不断的技术创新，旨在提高面包营养价值而不影响其工艺和感官特性，我们应用了假谷物/油籽来获得最佳配方。采用了析因设计3，独立因素为奇亚籽粉（水平：基于面粉0%、10%、20%）、藜麦粉（水平：基于面粉0%、20%、40%）和苋菜籽粉（水平：基于面粉0%、20%、40%）。通过响应面法研究了它们的效应和相互作用，以便从整体角度优化面包配方，其中包括营养、工艺和感官特性。质量最高的最佳配方是分别由10%、4%和20%的奇亚籽、藜麦和苋菜籽制成的混合物。结果表明，与小麦面包相比，蛋白质含量、灰分、脂质和面包心硬度显著增加。考虑到原材料中存在大量脂质，对照样品和优化配方的卡路里值显著相似。与对照面包相比，面包的比容略有下降，这在使用无麸质原料和大量纤维的配方中是预期的。优化配方在营养/功能方面具有更高的指标，并且与对照面包具有相似的总体可接受性（<0.05）。
