Lu Xikun, Brennan Margaret A, Guan Wenqiang, Zhang Jie, Yuan Li, Brennan Charles S
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China.
Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand.
Foods. 2021 Mar 30;10(4):731. doi: 10.3390/foods10040731.
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
对添加了来自三种不同蘑菇品种的蘑菇粉的小麦面包，在淀粉特性（含量、糊化和消化率）以及抗氧化能力方面进行了研究。面包中总淀粉含量的降低以及酚类物质含量的增加，与蘑菇粉含量的增加有关。与对照样品相比，在体外消化过程中，添加蘑菇粉使120分钟内还原糖释放速率降低，这意味着添加蘑菇粉时曲线下面积（AUC）值更低，且该面包的预测血糖反应可能更低。与对照面包相比，添加蘑菇粉还增强了DPPH自由基清除试验和氧自由基吸收能力（ORAC）。还研究了添加不同蘑菇粉对面包皮和面包心微观结构特性的影响。蘑菇粉通过影响淀粉与面包其他成分之间的相互作用，改变了面包皮和面包心的内部微观结构。总体而言，这表明可以在面包中添加蘑菇粉，为消费者带来健康益处。
