软质小麦与油莎豆复合粉面包的特性

Characteristics of Soft Wheat and Tiger Nut () Composite Flour Bread.

作者信息

Nedviha Svitlana, Harasym Joanna

机构信息

Department of Bakery and Confectionary Technology, State Biotechnological University, Alchevskih St. 44, 61002 Kharkiv, Ukraine.

Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland.

出版信息

Foods. 2025 Jan 13;14(2):229. doi: 10.3390/foods14020229.

DOI:10.3390/foods14020229

PMID:39856895

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11764678/

Abstract

This study investigated the effects of tiger nut flour (TNF) incorporation (5-25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF substitution yielded the highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed at higher concentrations. Bioactive compound analysis showed progressive increases in the total polyphenol content and antioxidant activity with increasing TNF levels, particularly in 25% TNF bread (111.31 mg TE/g dm in crumb). Storage studies over 7 days indicated that TNF incorporation affected bread staling characteristics, with 10-15% substitution levels maintaining better textural properties. The results suggest that TNF incorporation up to 15% can enhance bread's nutritional value, while maintaining acceptable technological properties, with 10% substitution showing an optimal balance between functional benefits and bread quality.

摘要

本研究调查了添加不同比例（5%-25%）的虎坚果粉（TNF）对小麦面包特性的影响。面团流变学分析表明，添加10%的TNF时气体保留效果最佳，而较高浓度会降低面团稳定性。物理分析表明，用10%的TNF替代可得到最高的比容（2.4 mL/g）和孔隙率（67.0%），在较高浓度下会观察到显著的质地变化。生物活性化合物分析表明，随着TNF含量的增加，总多酚含量和抗氧化活性逐渐升高，特别是在含25% TNF的面包中（面包心为111.31 mg TE/g dm）。为期7天的储存研究表明，添加TNF会影响面包的老化特性，10%-15%的替代水平能保持较好的质地特性。结果表明，添加高达15%的TNF可以提高面包的营养价值，同时保持可接受的工艺性能，10%的替代水平在功能益处和面包品质之间显示出最佳平衡。