Gutiérrez Ángel L, Villanueva Marina, Rico Daniel, Harasym Joanna, Ronda Felicidad, Martín-Diana Ana Belén, Caballero Pedro A
Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.
Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Foods. 2023 Jul 21;12(14):2781. doi: 10.3390/foods12142781.
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D: 62.7 μm; coarse, D: 307 μm) in a gluten-free (GF) bread formulation. A significant ( < 0.05) increase in the dough elastic modulus (G') was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027-3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant ( < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.
面包是一种广泛食用的食物，常被用作膳食纤维等功能性成分的载体。富含纤维的面包对健康具有有益的生理作用，有助于对抗慢性疾病，如心血管疾病、糖尿病和某些类型的结肠癌。本研究的目的是评估在无麸质（GF）面包配方中添加两种添加水平（3%和6%）和两种粒径（细颗粒，D：62.7μm；粗颗粒，D：307μm）的荞麦壳颗粒（BH）的技术和营养效果。对于所有含BH的面团，面团弹性模量（G'）均显著（<0.05）增加，从米基面团的712Pa增加到含BH面团的1027 - 3738Pa。与米基面包相比，含BH的面包总膳食纤维含量显著（<0.05）增加（从三倍到五倍），抗氧化能力也显著增加（在ORAC测试中从78mg TE/100g干重增加到290mg TE/100g干重）。含有3%细BH的面包与米基面包具有相似的感官特性，表明在保持GF面包感官品质的同时提高总膳食纤维含量是可能的。
