Onyango Calvin, Luvitaa Susan Karenya, Lagat Kibet, Hüsken Alexandra, Smit Inga, Schmidt Marcus
Food Technology Division, Kenya Industrial Research and Development Institute, Nairobi P.O. Box 30650-00100, Kenya.
Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Schuetzenberg 12, 32756 Detmold, Germany.
Foods. 2022 Mar 22;11(7):911. doi: 10.3390/foods11070911.
Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95−98% and 83−91%, respectively. Composite breads had higher ash (1.9−2.5 g/100 g), dietary fibre (5.7−7.1 g/100 g), phenolic acid (60−122 mg/100 g) and phytate contents (551−669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.
苋属植物和龙爪稷是非洲重要的粮食安全作物，但即便在复合小麦面包中，它们的制面包能力也很差。发芽和蒸煮是改善复合面包品质的可行方法，但尚未得到充分探索。因此，在本研究中，将小麦与天然的、蒸煮过的或发芽的龙爪稷或苋属植物按70:30的比例混合。与小麦/蒸煮苋属植物（WHE-SAM）、小麦/天然龙爪稷（WHE-NFM）、小麦/蒸煮龙爪稷（WHE-SFM）或小麦/发芽龙爪稷（WHE-MFM）相比，小麦/天然苋属植物（WHE-NAM）和小麦/发芽苋属植物（WHE-MAM）的面团形成时间更长，面团稳定性、吸水率和粉质仪质量指数更高。与WHE-NFM、WHE-SFM和WHE-MFM相比，WHE-NAM和WHE-MAM面包的面包心硬度和咀嚼性更低，弹性和内聚性更高，颜色更浅。复合面包的淀粉和蛋白质消化率彼此之间无差异（p>0.05），分别在95−98%和83−91%之间。复合面包的灰分（1.9−2.5 g/100 g）、膳食纤维（5.7−7.1 g/100 g）、酚酸（60−122 mg/100 g）和植酸盐含量（551−669 mg/100 g）高于小麦面包（灰分1.6 g/100 g；膳食纤维4.5 g/100 g；酚酸59 mg/100 g；植酸盐170 mg/100 g）。在复合面包中，WHE-NAM和WHE-MAM面包具有最佳的面包心质地和营养成分。
