Sereti Vasileia, Lazaridou Athina, Biliaderis Costas G, Valamoti Soultana Maria
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
Laboratory for Interdisciplinary Research in Archaeology (LIRA), Department of Archaeology, School of History and Archaeology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Foods. 2021 Apr 7;10(4):789. doi: 10.3390/foods10040789.
In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.
在本研究中，基于可能的史前和/或古代研磨及面包制作方法，探索了古代植物成分在新兴烘焙食品中的潜在用途。使用史前研磨工具复制品对各种古代谷物、坚果和种子（单粒小麦、大麦、橡子、小扁豆、罂粟籽、亚麻籽）进行研磨。通过多次回酵步骤制备的大麦酸面团被添加到仅由单粒小麦制成的面团中，或与上述成分（20%水平）混合，或仅与商业面粉（普通小麦、斯佩尔特小麦、大麦）混合。筛分分析表明，40%的单粒小麦粉颗粒大于400μm，而商业大麦粉和普通小麦粉更细。差示扫描量热法显示，小扁豆粉表现出较高的熔融峰温度和较低的淀粉糊化表观焓。在所有测试的面包配方中，通过动态流变学测定，大麦面团表现出最高的弹性模量和复数粘度；质地分析表明，添加亚麻籽和大麦的单粒小麦面包分别具有最软和最硬的外皮；普通小麦制成的面包具有最高的单位体积重量。将大麦酸面团添加到单粒小麦面团中不会影响烘焙产品中淀粉的回生程度。一般来说，将古代植物成分纳入现代面包配方似乎是可行的。
