Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
Food Res Int. 2021 Dec;150(Pt A):110762. doi: 10.1016/j.foodres.2021.110762. Epub 2021 Oct 18.
This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth - AF, buckwheat - BF, and quinoa - QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.
本研究采用混合设计同时改善基于全伪谷物面粉的无麸质面包（GFB）的物理性质和可接受性，并定义面团和面包仪器预测 GFB 的感官质量。使用三个单纯形质心设计来研究每种伪谷物面粉（苋菜 - AF、荞麦 - BF 和藜麦 - QF）与米粉（RF）和马铃薯淀粉（PS）混合对面团和面包特性的影响。共制作和评价了 30 种 GFB 配方。结果表明，面团 Mixolab 参数（如与糊化和淀粉稳定性相关的 C3 和 C4）与 GFB 配方的面包屑水分和硬度之间存在关系，这些参数的较高值与较高的可接受性评分（10 cm 水凝胶喜好标度上的>7）相关。然而，较高的二级参数 C3-C4 与较低的面包体积相关，降低了外观和质地的可接受性，以及整体喜好。伪谷物面粉和 RF 之间的交互作用增加了面团的稠度、面包体积、柔软度和可接受性。50%AF、BF 或 QF 与 50%RF 的混合物可获得高可接受性的 GFB（整体喜好度为 8）。获得可接受的 GFB（外观、颜色、气味、质地、风味可接受性和整体喜好评分≥7）的最大伪谷物比例分别为 60%AF、85%BF 和 82%QF 与 RF 混合。仪器和感官方法的结合可用于识别能够预测 GFB 质量的参数，这对于食品科学家和生产者来说可能是有用的，以应对开发更健康、更高质量 GFB 以满足消费者需求的挑战。
