Toumi Oumayma, Fadda Costantino, Del Caro Alessandra, Conte Paola
Department of Agricultural Sciences, University of Sassari, Viale Italia, 39/A, 07100 Sassari, Italy.
Foods. 2025 Mar 3;14(5):860. doi: 10.3390/foods14050860.
In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use for enriching modern wheat dough and bread. The effects of substituting 20% of wheat flour with the bran of seven ancient grains on dough's rheological properties and bread quality were assessed. The bran-enriched doughs maintained high stability (ST) values and showed an enhanced elastic behavior compared to the control. Nonetheless, a reduction in dough extensibility (E) was also noted. In terms of bread measurements, all bran-enriched breads exhibited a lower specific volume and a darker crust and crumb compared to the control bread. However, not all of the bran breads showed a harder and chewier loaf texture. The composite breads also exhibited enhanced total dietary fiber (TDF) and polyphenol content. A sensory evaluation revealed that Garfagnana (GAR) and Norberto (NOR) bran-breads received the highest overall liking scores. In conclusion, the incorporation of ancient grain brans presents a promising approach to enhancing modern wheat doughs and breads, offering nutritional benefits without significantly compromising their sensory and textural properties.
在当前人们对食物选择的影响关注度提高的时代，出现了明显转向重新审视传统食材的趋势。随着对古老谷物兴趣的增加，本研究评估了它们在丰富现代小麦面团和面包方面的潜在用途。评估了用七种古老谷物的麸皮替代20%小麦粉对面团流变学特性和面包品质的影响。与对照相比，富含麸皮的面团保持了较高的稳定性（ST）值，并表现出增强的弹性行为。尽管如此，也注意到面团延展性（E）有所降低。在面包测量方面，与对照面包相比，所有富含麸皮的面包都表现出较低的比容、更暗的外皮和面包心。然而，并非所有麸皮面包都表现出更硬、更有嚼劲的面包质地。复合面包还表现出总膳食纤维（TDF）和多酚含量的增加。感官评价显示，加尔法尼亚纳（GAR）和诺贝托（NOR）麸皮面包获得了最高的总体喜好评分。总之，加入古老谷物麸皮是一种增强现代小麦面团和面包的有前景的方法，在不显著损害其感官和质地特性的情况下提供了营养益处。
