Centro de Investigación en Alimentación Y Desarrollo, A.C. Hermosillo, Sonora, México.
Universidad de Las Américas Puebla, Cholula, Puebla, México.
Plant Foods Hum Nutr. 2022 Dec;77(4):591-598. doi: 10.1007/s11130-022-01005-x. Epub 2022 Aug 20.
People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour blends of corn, amaranth, orange sweet potato and chia. Sweet potato flour or puree and amaranth flour were prepared and their properties evaluated. Blends were optimized for dough hardness and cohesiveness by response surface methodology, with a central composite rotatory design. Bread was prepared with optimal blends plus 1.2% chia mucilage, and alternatively used sweet potato puree. The optimized blend was 57:34:9 (corn:amaranth:sweet potato flours). Coricos were made with the blend instead of only corn as traditionally. Chemical composition, texture profile, fiber, and gluten content of the products were analyzed. The breads' crust was uniform, crunchy and golden, and the crumb was homogeneous, with 41% specific volume and 60% size of the wheat bread. Coricos presented a darker golden color than those of 100% corn. Protein content was similar (~ 12% d.w.) between the blend and wheat breads, with better chemical score for the blend one. Blend bread and coricos had 2-4% more dietary fiber and higher content of bioactive compounds than their wheat or corn counterparts. Blend bread was comparable to its counterpart in chewiness while coricos were softer. Gluten content was < 20 ppm in blend products; therefore, in addition to nutritional quality, they are safe for people with wheat-related disorders.
患有小麦相关疾病的人需要无小麦且高质量的烘焙食品。我们用玉米、苋菜、橙色甘薯和奇亚籽的混合面粉制作了无小麦面包和饼干（coricos）。我们制备了甘薯粉或甘薯泥和苋菜粉，并对其性质进行了评估。通过响应面法和中心复合旋转设计优化了面团硬度和内聚性的混合比。面包是用最佳混合粉加上 1.2%奇亚胶制作的，也可以用甘薯泥代替。最佳混合比为 57:34:9（玉米：苋菜：甘薯粉）。我们用这种混合粉替代了传统的只用玉米来制作 coricos。分析了产品的化学成分、质地特性、纤维和麸质含量。面包的外壳均匀、酥脆且呈金黄色，内部质地均匀，比容为 41%，大小为小麦面包的 60%。coricos 的金黄色比 100%玉米的更暗。混合粉和小麦面包的蛋白质含量相似（~12%干重），但混合粉的化学评分更好。混合粉面包和 coricos 的膳食纤维含量比小麦或玉米制品多 2-4%，且含有更多的生物活性化合物。混合粉面包的耐嚼性与小麦面包相当，而 coricos 则更柔软。混合粉产品中的麸质含量<20 ppm；因此，除了营养价值外，它们对患有小麦相关疾病的人也是安全的。
