Pejcz Ewa, Burešová Iva
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
Department of Food Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.
Foods. 2022 Feb 13;11(4):536. doi: 10.3390/foods11040536.
The seeds and husk of origin are rich source of dietary fiber known for its medicinal use. Despite the use of both and products due to their physicochemical and nutritional properties, only the effects of husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different products: seeds and seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread's technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs' resistance to extension, dough energy and bread yield. This influence is strongest when the husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both and were considered to be better than the husk.
原产的种子和外壳富含膳食纤维，以其药用价值而闻名。尽管由于其物理化学和营养特性，人们同时使用了[具体名称1]和[具体名称2]产品，但仅对[具体名称2]外壳的效果进行了研究。只有在使用足够的面团水分时，它们的结构形成特性才可能对无麸质面包质量产生积极影响。这项工作的目的是分析不同[具体名称1]产品（[具体名称1]种子、[具体名称2]种子和外壳）以3%、6%和9%的比例添加对无麸质模型面团和面包的流变学特性、面包的工艺质量和保质期的影响。面团的流变学参数通过Mixolab协议和单轴变形试验确定。测定了冷却和储存后面包的质量及其质地剖面分析。添加[具体名称1]种子削弱了面团。所有添加剂都有助于减少淀粉回生、面包硬度和烘焙过程中的水分损失，并提高面团的抗拉伸性、面团能量和面包产量。当使用[具体名称2]外壳时，这种影响最为显著。然而，测试面包的消费者接受度较低，在这方面，添加了[具体名称1]和[具体名称2]种子的面包被认为比添加外壳的面包更好。
