Abdi Reihaneh, Sharma Madhu, Cao Wei, Duizer Lisa, Joye Iris J
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; McCormick Canada, Mississauga, Ontario L5S 1S7, Canada.
Food Res Int. 2024 Oct;194:114878. doi: 10.1016/j.foodres.2024.114878. Epub 2024 Aug 6.
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.
由于发芽小麦全麦粉（SWW）营养成分更高且营养生物利用率得到改善，将其纳入全谷物烘焙的兴趣日益浓厚。本研究旨在评估用不同比例的小麦全麦粉（未发芽和发芽的）替代软质小麦粉（SWF）对硬椒盐脆饼棒品质和感官特性的影响，硬椒盐脆饼棒是全球广受欢迎的零食。含有全麦粉的面团样品没有表现出与SWF面团样品相同的延展性。此外，用全麦粉替代SWF增加了抗延伸性。对SWF以及另外两个含有75%未发芽小麦全麦粉（UWW）或SWW的选定面团样品的拉曼光谱分析表明，α-螺旋是主要的蛋白质二级结构。在未发芽和发芽的小麦椒盐脆饼样品中，随着全麦粉与SWF比例的增加，蛋白质和纤维含量增加，淀粉含量降低，导致快速粘度分析仪（RVA）测试中的峰值粘度降低。研究结果还表明，SWF椒盐脆饼样品与所有其他样品之间的硬度没有显著差异（p>0.05），但当SWF被最高水平（75%）的SWW替代时，质地明显更软。颜色分析表明，全麦粉的引入导致L*值降低，表明样品表面颜色更深，这可能是由于麸皮的存在。最后，感官评价确定，用25%的SWW替代SWF会产生一个在感官属性方面与SWF最相似的样品。这项研究为椒盐脆饼面团配方和分析的未来研究及进展铺平了道路，为提高产品质量和消费者满意度创造了机会。
