Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
Food Chem. 2023 Dec 1;428:136782. doi: 10.1016/j.foodchem.2023.136782. Epub 2023 Jul 1.
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.
将微米化燕麦壳和车前子壳作为膳食纤维源添加到小麦面包中。添加 20%的微米化燕麦壳可提高面团出粉率，但会使面包屑颜色变暗，降低面包体积，质地变差。相比之下，添加 5%的车前子壳可增强面包屑的弹性和内聚性，这通过快速黏度分析和傅里叶变换红外光谱对糊化特性的分析得到证实。这种改善归因于通过氢键或糖苷键增加了相互作用。富含 10%微米化燕麦壳和 5%车前子壳的面包每 100 克干重含有 9.2 克膳食纤维（增加了 5 倍）、7.1 克蛋白质（减少了 21%）、40.1 克碳水化合物（减少了 21.6%），其热值为 212 千卡/100 克干重（减少了 22%）。体外分析表明，该面包的淀粉消化率更高。此外，车前子壳和微米化燕麦壳均提高了潜在生物可利用部分的抗氧化性能，特别是淬灭羟基自由基的能力，其中含有最高比例微米化燕麦壳的面包提高了 2.7 倍。
