Neagu Dragomir Christine, Dossa Sylvestre, Jianu Călin, Cocan Ileana, Radulov Isidora, Berbecea Adina, Radu Florina, Alexa Ersilia
Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.
"Food Science" Research Center, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.
Foods. 2025 Jan 18;14(2):319. doi: 10.3390/foods14020319.
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6-35.2% and mineral content of the samples and decreased the lipids by 8.3-43.2% and the carbohydrates by 2.8-9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2-131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough.
本文旨在研究一些以小麦粉（WF）与未发芽（LF）和发芽小扁豆粉（SLF）混合而成的复合面粉的营养、植物化学和流变学特性，以强化小麦粉并获得功能性烘焙/糕点产品。从近似成分（蛋白质、脂质、总碳水化合物和矿物质）、单个和总多酚含量（TPC）以及常量和微量元素含量的角度对基于小麦粉和扁豆粉（BLWF）以及发芽小扁豆粉（SLWF）的复合面粉进行了分析。为用于烘焙/糕点制作，使用MIXOLAB系统从流变学行为的角度对复合面粉进行了测试，并将获得的曲线与面包和饼干的曲线进行了比较。结果表明，用未发芽和发芽形式的小扁豆粉强化小麦粉，使样品中的蛋白质含量提高了0.6 - 35.2%，矿物质含量增加，脂质含量降低了8.3 - 43.2%，碳水化合物含量降低了2.8 - 9.4%。通过用未发芽和发芽的小扁豆粉强化小麦粉，总多酚含量（TPC）增加，增幅在39.2 - 131.4%之间。关于单个多酚，测定了9种多酚，其中表儿茶素（46.979毫克/千克）和槲皮素（45.95毫克/千克）在复合面粉中的浓度最高。与主要常量营养素（钙、钠、镁和钾）的增加相比，用发芽和未发芽的黑扁豆粉强化小麦粉使微量营养素摄入量的增加更为显著。复合面粉中微量营养素的增加顺序为：铜＜锌＜铁＜锰。MIXOLAB曲线突出显示，黑扁豆粉虽然具有高于饼干生产推荐值的吸收指数，但会提高面团的稳定性。
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