Klava Dace, Galoburda Ruta, Gramatina Ilze, Straumite Evita, Staugis Agris, Reidzane Sanita
Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia.
ASNS Ingredient Ltd., Lietuvas Str. 16A, LV-3023 Eleja Parish, Jelgava Region, Latvia.
Foods. 2024 Dec 10;13(24):3985. doi: 10.3390/foods13243985.
Incorporating extruded pea hulls (EPH) into wheat bread increases its nutritional value by increasing dietary fiber content, which in turn influences the physicochemical properties and sensory attributes of bread. This study aimed to assess the effect of varying EPH levels on the rheological properties of wheat dough, as well as on the physical and sensory attributes of wheat bread, providing insight into the optimal EPH inclusion level. Farinograph analysis indicated that the inclusion of extruded pea hulls progressively increased the water absorption capacity. At higher EPH replacement levels, bread exhibited decreased specific volume, increased hardness, reduced porosity, darker color, and pronounced sensory attributes of pea aroma and pea taste. Bread with 5-15% EPH retained physical qualities comparable to bread without EPH, with 5% EPH replacement particularly improving specific volume, porosity, and texture. However, 20-30% EPH significantly impaired bread quality, resulting in denser crumb, darker crumb color, and intensified pea aroma. These findings suggest that moderate EPH inclusion (up to 15%) is optimal for enhancing fiber content without compromising bread quality, while higher levels (20% and more) may negatively affect both physical and sensory attributes.
将挤压豌豆皮（EPH）添加到小麦面包中可通过增加膳食纤维含量来提高其营养价值，这反过来又会影响面包的物理化学性质和感官特性。本研究旨在评估不同水平的EPH对小麦面团流变学性质以及小麦面包物理和感官特性的影响，从而深入了解EPH的最佳添加水平。粉质仪分析表明，添加挤压豌豆皮会逐渐提高吸水率。在较高的EPH替代水平下，面包的比容降低、硬度增加、孔隙率降低、颜色变深，并且豌豆香气和豌豆味道的感官特性明显。含有5%-15%EPH的面包保留了与不含EPH的面包相当的物理品质，其中5%的EPH替代尤其改善了比容、孔隙率和质地。然而，20%-30%的EPH会显著损害面包品质，导致面包心更致密、颜色更深，以及豌豆香气更浓郁。这些发现表明，适度添加EPH（高达15%）最适合在不影响面包品质的情况下提高纤维含量，而较高水平（20%及以上）可能会对物理和感官特性产生负面影响。
