基于化学计量学方法的无麸质面粉表征与筛选，用于印度无发酵扁平面包的开发。
Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread.
作者信息
Patil Sonal, Sonawane Sachin K, Arya S S
机构信息
Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, Maharashtra 400019 India.
Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India.
出版信息
J Food Sci Technol. 2021 May;58(5):1829-1838. doi: 10.1007/s13197-020-04694-x. Epub 2020 Aug 12.
The objective of the study was to screen amongst various gluten free flours to prepare Indian unleavened flatbread using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as a mathematical tool. Gluten free flours studied in this work were, rice, sorghum, moong, amaranth, sama, ragi, water chestnut, buckwheat, soy, tamatind kernel, chickpea, black gram and unripe banana flour. The characteristics of sorghum: rice flatbread was analyzed such as dough making ability, subjective rollability, puffing and acceptability with respect to wheat. Interrelationship between the parameters analyzed and the different gluten free flours were investigated by using PCA and HCA. PCA revealed that the first two components represented 92.56% of the total variability in flatbread making characteristics. HCA classified samples into 6 clusters on the basis of measured flatbread making characteristics. From the results, moong, water chestnut and unripe banana flour in addition to mixture sorghum: rice (30:70) flour were chosen as ingredients for the preparation of Indian unleavened flatbread.
本研究的目的是使用主成分分析（PCA）和层次聚类分析（HCA）作为数学工具，在各种无麸质面粉中进行筛选，以制备印度无酵薄饼。本研究中所使用的无麸质面粉有大米、高粱、绿豆、苋菜、萨马、拉吉、荸荠、荞麦、大豆、罗望子核、鹰嘴豆、黑豆和未成熟香蕉粉。分析了高粱：大米薄饼的特性，如面团制作能力、主观可擀性、膨胀性以及相对于小麦的可接受性。通过PCA和HCA研究了所分析参数与不同无麸质面粉之间的相互关系。PCA显示，前两个成分代表了薄饼制作特性总变异性的92.56%。HCA根据所测量的薄饼制作特性将样品分为6类。根据结果，除了高粱：大米（30:70）混合粉外，绿豆、荸荠和未成熟香蕉粉被选为制备印度无酵薄饼的原料。
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