藜麦种子组分的研究及其在小麦面包生产中的应用。

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.

作者信息

Coţovanu Ionica, Ungureanu-Iuga Mădălina, Mironeasa Silvia

机构信息

Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13th Universităţii Street, 720229 Suceava, Romania.

Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), Ştefan cel Mare University of Suceava, 13th University Street, 720229 Suceava, Romania.

出版信息

Plants (Basel). 2021 Oct 11;10(10):2150. doi: 10.3390/plants10102150.

DOI:10.3390/plants10102150

PMID:34685960

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8540254/

Abstract

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm HO, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

摘要

本研究旨在探讨藜麦组分（QF）对小麦粉（WF）化学成分、面团流变学特性及小麦面包烘焙性能的影响。QF组分的微观结构和分子构象取决于粒径。复合粉的蛋白质、脂质和灰分含量随QF添加水平的增加而增加，而粒径（PS）对这些参数的影响如下：中粒＞小粒＞大粒，与对照（WF）相比，这些值更高。QF添加除小粒径组分外，使面团韧性从86.33 mm HO提高到117.00 mm HO，并使延展性从94.00 mm降低到26.00 mm，而PS呈现不规则趋势。最高的QF添加水平和PS导致面团粘弹性模量最高（QL_20为55420 Pa，QM_20为65245 Pa，QS_20为48305 Pa）。QF的逐渐增加导致面团硬度增加和粘性降低。面包的硬度、弹性和胶黏性增加与添加水平成正比。面包的体积、弹性和孔隙率随QF添加而降低。不同PS的QF添加也会影响面粉以及面包皮和面包心的颜色参数。