Adamczyk Greta, Posadzka Zuzanna, Witczak Teresa, Witczak Mariusz
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland.
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
Foods. 2023 Jan 27;12(3):559. doi: 10.3390/foods12030559.
This study was focused on the replacement of the part of the flour (10% /) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye-wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye-wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.
本研究聚焦于用三种不同植物来源且膳食纤维含量高的粉末（荞麦壳、甜菜根和亚麻籽粉）替代黑小麦面包中部分面粉（10%）。面团以不含和添加了不同植物来源纤维粉的黑小麦粉为基础进行测试，并对由这些面团制成的成品烘焙食品的品质进行评估。为了表征面粉混合物，测定了它们的基本参数，并进行了糊化特性测试。面团参数通过伯格流变模型以及蠕变和恢复试验来描述。另一方面，对于面包，测定了烘焙的基本参数、面包心和面包皮的颜色参数，并对面包心质地进行了分析。此外，还对成品进行了感官分析。所应用的纤维添加剂影响了受试黑小麦粉的糊化特性，并受面团流变学性质的影响。结果发现，使用的纤维粉改变了最终产品的品质参数。尽管如此，以10%的用量作为面粉替代品使用纤维，使我们能够获得与对照样品质量相似的面包。
