Ansari Fereshteh, Pimentel Tatiana Colombo, Pourjafar Hadi, Ibrahim Salam A, Jafari Seid Mahdi
Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran 148-31975, Iran.
Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran.
Foods. 2022 Oct 26;11(21):3366. doi: 10.3390/foods11213366.
The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.
在面包中添加益生元是改善其技术功能特性的最重要方法之一。在本研究中，研究了抗性淀粉、聚葡萄糖和菊粉对小麦粉、面团和面包特性的影响。粉质仪结果表明，抗性淀粉通过促进作用显著延长了面团形成时间（2:18）；然而，聚葡萄糖（1:48）和菊粉（1:36）则削弱了面团的筋力（p<0.05）。菊粉、聚葡萄糖和抗性淀粉分别对降低吸水率（40%、43.2%和48.9%）有最大影响（p<0.05）。根据拉伸仪数据，与其他多糖相比，添加菊粉在烘焙中产生的效果最佳。就烘焙面包而言，含有抗性淀粉的样品水分含量较高，这可能是由于淀粉糊化和保湿作用，从而延缓了面包的老化过程。菊粉、聚葡萄糖和抗性淀粉等益生元成分影响了面团的流变学特性、面包整体品质和感官特性；然而，抗性淀粉是本研究中使用的最佳益生元。
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