Schoenlechner Regine, Bender Denisse, D'Amico Stefano, Kinner Mathias, Tömösközi Sandor, Yamsaengsung Ram
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria.
Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstrasse 191, 1220 Vienna, Austria.
Foods. 2023 Aug 20;12(16):3125. doi: 10.3390/foods12163125.
The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads.
对高粱和藜麦种子进行辊磨，制成粗、中、细三种面粉组分，并对其进行化学分析，然后将其应用于无麸质酸面团面包的烘焙中。藜麦的间隙设置调整为0、5、8和10，高粱的间隙设置调整为3、5和7。藜麦的细粉组分含量高达约41%（间隙8），高粱的细粉组分含量约为20%（间隙5）。扫描电子显微镜图像显示各组分分离清晰，化学分析表明粗粉组分中蛋白质、总膳食纤维（TDF）和不溶性膳食纤维（IDF）含量较高。细粉组分中淀粉含量高达77%，且含有大量具有良好健康益处 的可溶性膳食纤维（SDF）。将面团水分增加到90%有助于降低面包屑硬度，而低阿弗拉米参数和快速黏度分析仪糊化特性表明两种酸面团面包的面包老化速率较慢。
