Li Caili, Gidley Michael J
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Food Chem. 2022 Aug 15;385:132673. doi: 10.1016/j.foodchem.2022.132673. Epub 2022 Mar 9.
Breads were prepared from wild-type wheat flour (WTWF) and high-amylose wheat flour (HAWF) with amylose content (AM) 71% and 84%. Melting enthalpy of recrystallized amylopectin (ΔH) increased significantly on storage for wild-type (WT), slightly for 71% AM but not at all for bread with 84% AM. Firmness of bread was positively related to AM content and ΔH. Exchangeable proton populations and mobility in high-amylose wheat bread (HAWB) crumb were higher than WT bread measured by H T NMR, consistent with the higher water content needed to make doughs from HAWF leading to the crumb network being more plasticized and hindering crumb aging. Although starch recrystallization and bread firming increased, no increase in enzyme-resistant starch (RS) content was observed during bread aging, with RS content only dependent on AM content. Although HAWB has a harder crumb than wild-type, it has greater shelf-life stability and higher nutritional value.
面包由野生型小麦粉（WTWF）和直链淀粉含量（AM）分别为71%和84%的高直链小麦粉（HAWF）制作而成。野生型（WT）面包中重结晶支链淀粉的熔化焓（ΔH）在储存过程中显著增加，71% AM的面包略有增加，而84% AM的面包则完全没有变化。面包的硬度与AM含量和ΔH呈正相关。通过核磁共振（NMR）测量发现，高直链小麦面包（HAWB）面包心的可交换质子数量和流动性高于野生型面包，这与用HAWF制作面团所需的较高含水量一致，导致面包心网络更具可塑性，从而阻碍面包心老化。尽管淀粉重结晶和面包变硬有所增加，但在面包老化过程中未观察到抗酶解淀粉（RS）含量增加，RS含量仅取决于AM含量。尽管HAWB的面包心比野生型更硬，但它具有更高的货架期稳定性和营养价值。
