Zhang Sheng, Chen Si, Geng Sheng, Liu Changzhong, Ma Hanjun, Liu Benguo
Henan Institute of Science and Technology, School of Food Science, Xinxiang 453003, China.
Foods. 2021 Aug 31;10(9):2052. doi: 10.3390/foods10092052.
Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (W) had a significant effect on the dough rheological properties. When W was 30%, the dough had the optimal mixing tolerance, and when W exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of W, the color of the steamed bread developed by the TBBF-WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (W = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of W would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing W.
馒头是中国的传统主食。用苦荞替代小麦粉有望提高馒头的营养价值。本研究制备了苦荞粉（TBF）、苦荞麸粉（TBBF）和苦荞芯粉（TBCF），比较了它们的组成和理化性质。发现TBBF的蛋白质和芦丁含量较高，因此其抗氧化活性和面团流变学特性明显优于TBF和TBCF。当TBBF与小麦粉混合时，其在混合物中的重量比例（W）对面团流变学特性有显著影响。当W为30%时，面团具有最佳的混合耐受性，当W超过30%时，会产生稀释效应，削弱面筋网络。随着W的增加，由TBBF-小麦粉混合物制作的馒头颜色逐渐变深变黄，比容下降，硬度、胶黏性和咀嚼性逐渐上升。适当添加TBBF（W = 10%和30%）有利于馒头的细胞直径和体积，但W的进一步升高会破坏其气体保持能力。馒头的预测血糖生成指数（pGI）随着W的增加而显著下降。
