Valsalan Anashwar, Swaminathan Indhurathna, Kadam Aayushi, Koksel Filiz, Malalgoda Maneka
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
J Food Sci. 2025 Apr;90(4):e70206. doi: 10.1111/1750-3841.70206.
The objective of this study was to improve the overall breadmaking characteristics of ancient wheat species through emulsifier treatment, extrusion processing, and by the synergistic effect of these two approaches. Ancient wheat flours were treated with four emulsifiers-distilled monoglycerides (DMG), diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), and defatted soy lecithin-at three different concentrations. Extrusion was conducted at three different screw speeds (100, 150, and 200 rpm) with a constant moisture content of 30%. Following these different treatments, pasting, mixing, and thermal properties of the flour samples were examined. Concomitantly, whole grain breadmaking was conducted by combining the treated flours with base flour. SSL at 0.45% increased pasting viscosities and enhanced dough handling properties in einkorn and spelt flour samples. Extrusion, in general, significantly (p < 0.05) increased water absorption value by inducing starch damage. Extrusion impacted the dough stability and dough development time negatively with increasing intensity. The increase in extrusion intensity also negatively affected the pasting parameters of extruded flour by complete gelatinization and loss of crystallinity. The water absorption value of extrudate-added bread dough increased significantly (p < 0.05). However, emulsifier treatment or extrudate-added flour did not improve breadmaking attributes of emmer bread. The overall volumes of emulsifier-treated (50%) einkorn and emmer breads were higher than that of base flour bread. Overall, our findings indicated that optimizing the combination of emulsifier treatment and extrusion can potentially improve dough handling and breadmaking properties of ancient wheat species.
本研究的目的是通过乳化剂处理、挤压加工以及这两种方法的协同作用来改善古老小麦品种的整体面包制作特性。用四种乳化剂——蒸馏单甘酯（DMG）、单甘酯二乙酰酒石酸酯（DATEM）、硬脂酰乳酸钠（SSL）和脱脂大豆卵磷脂——以三种不同浓度处理古老小麦粉。在恒定水分含量为30%的条件下，以三种不同的螺杆转速（100、150和200转/分钟）进行挤压。经过这些不同处理后，检测了面粉样品的糊化、混合和热性能。同时，将处理过的面粉与基础面粉混合进行全麦面包制作。0.45%的SSL提高了单粒小麦和斯佩尔特小麦粉样品的糊化粘度，并增强了面团的加工性能。一般来说，挤压通过引起淀粉损伤显著（p<0.05）提高了吸水率。随着强度增加，挤压对面团稳定性和面团形成时间有负面影响。挤压强度的增加还通过完全糊化和结晶度丧失对挤压面粉的糊化参数产生负面影响。添加挤压物的面包面团的吸水率显著提高（p<0.05）。然而，乳化剂处理或添加挤压物的面粉并没有改善二粒小麦面包的面包制作特性。乳化剂处理（50%）的单粒小麦和二粒小麦面包的总体积高于基础面粉面包。总体而言，我们的研究结果表明，优化乳化剂处理和挤压的组合可能会改善古老小麦品种的面团加工和面包制作性能。
