Verbeke Celeste, Debonne Els, Versele Stien, Van Bockstaele Filip, Eeckhout Mia
Safety and Health, Research Unit Cereal and Feed Technology, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
Safety and Health, Food Structure and Function Research Group, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Foods. 2024 Aug 18;13(16):2582. doi: 10.3390/foods13162582.
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU, FU, FU, FU, and FU) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits.
在面包中添加膳食纤维具有潜在的健康益处，但由于其对面团流变学和面包品质的影响，也带来了挑战。本研究使用流变学方法（粉质仪、吹泡仪、糊化和醒发）以及烘焙试验，评估了豌豆纤维、可可纤维和苹果纤维对小麦基面团和面包特性的影响。用1%、5%或10%的纤维替代面粉会增加吸水率，并影响面团的形成、稳定性和延展性，尤其是在高纤维浓度时。糊化特性显示出受纤维类型和浓度影响的不同糊化行为。主成分分析（PCA）突出了基于纤维浓度和类型的面团和面包特性的聚类。在低纤维浓度（面粉替代量高达5%）时，负面影响最小，这表明无需进行全面的成分分析。然而，高纤维浓度（10%）会使面团特性产生显著的变异性和复杂性。新的粉质仪参数（FU、FU、FU、FU和FU）提高了PCA的解释力，增强了对富含纤维面团动态的理解。水分含量和质地的显著变化突出了纤维类型、浓度和面团功能之间的复杂关系。优化富含纤维面粉的流变学参数对于调整面包制作工艺以生产具有所需特性和更高营养价值的高品质面包至关重要。
