Li Jingjing, Hu Shuai, Xu Mengyu, Min Fangfang, Yu Tian, Yuan Juanli, Gao Jinyan, Chen Hongbing, Wu Yong
Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
J Food Sci Technol. 2023 Mar;60(3):1163-1174. doi: 10.1007/s13197-023-05670-x. Epub 2023 Jan 27.
Elm bark () flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour-water combination, specific volume (2.15 ± 0.09 cm/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products.
The online version contains supplementary material available at 10.1007/s13197-023-05670-x.
榆树皮粉是一种营养丰富且可持续的可食用材料，可用于在食品基质中构建大分子网络。本研究考察了榆树皮粉和加水量对无麸质全粟米面包工艺和感官特性的影响。采用扫描电子显微镜（SEM）、X射线衍射和傅里叶变换红外光谱（FTIR）等结构分析方法来补充流变学特性和烘焙品质。结果表明，榆树皮粉改善了无麸质面团的糊化特性和流变学特性（损耗因子tanδ < 1）。此外，通过图像分析观察到无麸质面包的多孔和网络结构，并通过傅里叶变换红外光谱和X射线衍射进一步证实，其比容更高（1.98±0.13 cm/g），硬度从97.43 N降至11.56 N。此外，随着榆树皮粉与水组合的加入，比容（2.15±0.09 cm/g）和硬度（6.83±0.50 N）进一步优化。结合流变学特性和面包结构的结果，15%比例的榆树皮粉和120%水平的加水量对无麸质面包的改善效果最为显著。这些结果可能有助于将榆树皮粉作为可持续资源在无麸质产品中的潜在利用。
在线版本包含可在10.1007/s13197-023-05670-x获取的补充材料。
