Lu Wen-Chien, Cheng Yu-Tsung, Chan Yung-Jia, Li Po-Hsien
Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chiayi City, Taiwan.
Cardiovascular Center, Taichung Veterans General Hospital, Taichung, Taiwan.
Front Nutr. 2022 Oct 21;9:1027800. doi: 10.3389/fnut.2022.1027800. eCollection 2022.
This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.
本研究旨在探究添加不同比例黑米面粉的片状面包卷的物理化学组成、质地参数和化学成分。根据粉质特性，添加黑米面粉会降低稳定性，并增加面团形成时间和吸水率（%）。而对于拉伸特性，与对照相比，添加黑米面粉导致最大抗拉伸阻力（BU）和拉伸性（cm）有显著差异。在片状面包卷中添加黑米面粉后，粗蛋白、总膳食纤维（TDF）、可溶性膳食纤维（SDF）和不溶性膳食纤维（IDF）均显著提高。由于黑米添加量较高，10%和20%黑米组释放的葡萄糖比对照组和5%黑米组低得多。随着黑米添加量的增加，总花青素含量和抗氧化能力也得到提高。片状面包卷中天冬酰胺、丙烯酰胺、羟甲基糠醛（HMF）、糠醛、甲基乙二醛和乙二醛的含量也有所增加。适量的黑米面粉（5%）可以显著提高面团性质的稳定性；控制最终体积、质地和外观；并保持良好的蛋白质和纤维组成、抗氧化能力以及片状面包卷的整体接受度。
