Atudorei Denisa, Atudorei Olivia, Codină Georgiana Gabriela
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Plants (Basel). 2022 Apr 30;11(9):1225. doi: 10.3390/plants11091225.
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G' and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
该研究聚焦于冻干形式的发芽鹰嘴豆粉（GCF）对面团流变学、微观结构及面包品质的影响。在低α-淀粉酶活性的精制小麦粉中，GCF的添加水平分别为5%、10%、15%和20%，直至混合面粉达到最佳降落数值。一般而言，随着GCF添加量的增加，面团的吸水率、耐揉性、面团稠度、面团延伸性、膨胀指数、烘焙强度以及温度扫描测试的损耗角正切（tan δ）等流变学特性降低，而温度扫描测试的产气总体积以及G'和G''模量增加。通过落射荧光显微镜（EFLM）分析的面团微观结构清晰显示，随着小麦粉中GCF添加量的增加，面团体系中淀粉和麸质的分布发生变化，蛋白质增加，淀粉颗粒相减少。在小麦粉中添加高达15%的GCF可改善面包的物理特性（面包体积、孔隙率、弹性）和感官特性。随着小麦粉中GCF添加量的增加，面包硬度增加，而面包的黏性、内聚性和弹性降低。随着面包配方中GCF添加量的增加，面包样品的面包皮和面包心颜色变深。
