Galali Yaseen, Rees Gail, Kuri Victor
Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, KRG Iraq.
School of Biomedical Sciences, University of Plymouth-UK, Drake Circus, Plymouth, PL48 AA UK.
J Food Sci Technol. 2022 Apr;59(4):1372-1383. doi: 10.1007/s13197-021-05147-9. Epub 2021 Jun 4.
A diet high in dietary fibre (DF) is thought to help reduce cholesterol levels, may control blood glucose levels and reduces gut transit time. However, people often fail to consume the recommended quantity of DF. The aim of this study was to supplement two types of bread with some novel functional food ingredients; waxy wheat flour (WF), inulin (IN) and guar gum (GG) to develop products rich in DF. Response surface methodology (RSM) was employed to study the effect of DF on two different breads. Breads were assessed using Cryo-SEM for its microstructure pattern, and physical attributes (pita; springiness, chewiness and hardness, Tandoori; hardness and elasticity). The results showed that, for pita bread, the outcome showed that IN and GG alone significantly increased hardness and chewiness and decreased springiness. WF addition only decreased springiness. GG linearly increased pita height and volume, but it quadratically increased weight loss. Moreover, IN increased volume and height in a quadratic way. Regarding Tandoori bread, IN reduced bread toughness, but showed no effect on extensibility. WF alone increased volume and diameter. The microstructure also showed that the novel ingredients modified starch gelatinisation and gluten-starch matrix in both pita and Tandoori breads differently. Therefore, the influence of the three functional ingredients alone and in combinations influenced quality parameters dissimilarly.
高膳食纤维（DF）饮食被认为有助于降低胆固醇水平、控制血糖水平并缩短肠道运输时间。然而，人们往往未能摄入推荐量的DF。本研究的目的是在两种面包中添加一些新型功能性食品成分；糯小麦粉（WF）、菊粉（IN）和瓜尔胶（GG），以开发富含DF的产品。采用响应面法（RSM）研究DF对两种不同面包的影响。使用低温扫描电子显微镜（Cryo-SEM）对面包的微观结构模式和物理属性（皮塔饼；弹性、咀嚼性和硬度，唐杜里烤饼；硬度和弹性）进行评估。结果表明，对于皮塔饼，结果显示单独使用IN和GG会显著增加硬度和咀嚼性并降低弹性。添加WF只会降低弹性。GG线性增加皮塔饼的高度和体积，但二次增加重量损失。此外，IN以二次方式增加体积和高度。对于唐杜里烤饼，IN降低了面包的韧性，但对延展性没有影响。单独使用WF会增加体积和直径。微观结构还表明，新型成分以不同方式改变了皮塔饼和唐杜里烤饼中的淀粉糊化和麸质-淀粉基质。因此，三种功能性成分单独使用和组合使用对质量参数的影响各不相同。
