Calderón de la Barca Ana M, Mercado-Gómez Luz E, Heredia-Sandoval Nina G, Luna-Alcocer Valeria, Porras Loaiza Patricia M A, González-Ríos Humberto, Islas-Rubio Alma R
Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo 83304, Sonora, Mexico.
Esc. Negocios y Economía, Universidad de las Américas Puebla, Cholula 72810, Puebla, Mexico.
Foods. 2022 May 19;11(10):1473. doi: 10.3390/foods11101473.
The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and highly nutritional bread. Bread was prepared with blends of wheat, amaranth and orange sweet potato flours, optimizing the technological properties of the doughs by the response surface methodology and analyzing their physical and nutritional properties. Amaranth provides protein and fiber, and sweet potatoes provide β-carotenoids and high antioxidant activity. The prediction models were adjusted by mixing time (MT), peak dough resistance (PDR), setback (SB) and breakdown (BD). The interaction between wheat and amaranth significantly (p < 0.05) affected MT, PDR and SB, while the interaction between amaranth and sweet potato affected BD (p < 0.05); none of the components influenced PDR. The optimized blend (68.7% wheat, 22.7% amaranth and 8.6% sweet potato) produced a bread with the best crust and crumb appearance. This bread was comparable to that made with 100% wheat in specific volume and textural characteristics, but had better protein quality, higher content of fermentable fiber, pro-vitamin A, and bioactive compounds with good antioxidant capacity, and a lower glycemic index.
当前的饮食习惯因食物成分而导致健康问题，面包就是一个重要的例子。我们的目标是用小麦、苋菜和橙色红薯的面粉配制出一种最佳面团配方，以获得质地良好且营养丰富的面包。用小麦、苋菜和橙色红薯面粉的混合物制作面包，通过响应面法优化面团的工艺特性，并分析其物理和营养特性。苋菜富含蛋白质和纤维，红薯富含β-胡萝卜素且具有高抗氧化活性。预测模型通过混合时间（MT）、面团峰值阻力（PDR）、回生值（SB）和弱化度（BD）进行调整。小麦和苋菜之间的相互作用对MT、PDR和SB有显著影响（p < 0.05），而苋菜和红薯之间的相互作用对BD有影响（p < 0.05）；各成分均未影响PDR。优化后的配方（68.7%小麦、22.7%苋菜和8.6%红薯）制作出的面包具有最佳的外皮和内部组织外观。这种面包在比容和质地特性方面与用100%小麦制作的面包相当，但蛋白质质量更好，可发酵纤维、维生素A原和具有良好抗氧化能力的生物活性化合物含量更高，血糖指数更低。
