Torbica Aleksandra, Belović Miona, Popović Ljiljana, Čakarević Jelena, Jovičić Mirjana, Pavličević Jelena
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
J Food Sci Technol. 2021 Jan;58(1):311-322. doi: 10.1007/s13197-020-04544-w. Epub 2020 May 27.
In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.
为了更深入了解小宗谷物的品质，本研究的目的是评估大麦、黑麦、小黑麦、燕麦、高粱和小米粉的营养、生化、物理和流变学特性。一般来说，根据矿物质含量、ω-6/ω-3脂肪酸比例和氨基酸组成，所有面粉可分为两组。高粱粉的总酚含量最高，是唯一含有可检测量单宁的面粉。高粱和小米粉与其他面粉的不同之处在于其较低的吸水性指数和较高的淀粉糊化温度。此外，高粱和小米粉只能在恒定水合作用下用Mixolab进行分析，并且比其他面粉需要更多时间才能达到完全水合。为了获得与市场上现有产品质量相似的产品，所有面粉都需要对标准面包制作工艺进行改进。
