Faculty of Food Engineering, Ștefan cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania.
Sci Rep. 2022 May 12;12(1):7883. doi: 10.1038/s41598-022-12017-7.
The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5-15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.
本研究旨在探究苋菜籽粉（AF）各组分的分子特征和微观结构，以及其对小麦粉（WF）的部分替代对面包的化学成分、面团动态流变学特性、工艺和感官特性的影响。AF 的微观结构和分子特征取决于其粒径（PS）。当 WF 替代率增加且 PS 降低时，复合粉的蛋白质、脂类和灰分含量最丰富，而这些面粉的水分和碳水化合物含量则降低。动态流变行为也因 PS 和替代率的不同而发生显著变化。当 15%以上的大 PS 苋菜籽粉替代 WF 时，面包体积和硬度增加，而在 5-15%的中、小 PS 替代时，面包的孔隙率增加。随着替代率的增加，色差值降低，样品颜色变得更深。此外，用不同的 AF 组分替代 WF 会影响面包的感官特性，在 10%的替代率下，大 PS 和中 PS 的接受度更好。
