Tuluk Kübra, Altınel Burak, Bozdogan Neslihan, Tavman Sebnem, Kumcuoglu Seher
Department of Food Engineering, Graduate School of Natural and Applied Sciences Ege University İzmir Türkiye.
Department of Food Engineering, Faculty of Engineering Ege University İzmir Türkiye.
Food Sci Nutr. 2025 Aug 25;13(9):e70801. doi: 10.1002/fsn3.70801. eCollection 2025 Sep.
Extrusion is an innovative technology for improving the techno-functional and nutritional properties of pulse flours. This study aimed to optimize extrusion conditions for broad bean and mung bean flours and to assess their potential in bread making. Die temperature (135°C-165°C) and screw speed (200-300 rpm) were optimized using response surface methodology, with water absorption index (WAI), phytic acid (PA), and insoluble dietary fiber (ISDF) as response variables. Optimal conditions were found to be a 165°C die temperature and a 200 rpm screw speed for both pulses. Die temperature and screw speed had a significant effect on WAI, PA, and ISDF values. Flours obtained under optimum conditions showed the following changes: in mung bean, WAI increased by 50%, whereas PA and ISDF decreased by 59.5% and 30.9%, respectively; in faba bean, WAI increased by 33.69%, whereas PA and ISDF decreased by 45.27% and 29.68%, respectively. Extrusion disrupted starch crystallinity and changed protein-carbohydrate structures as observed by XRD, FTIR, and DSC analyses. Incorporation of pulse flours affected the rheological properties of the bread dough, causing a decrease in viscous and elastic responses. In bread making trials, wheat flour was substituted with pulse flours at 12.5% and 25%. Both substitution levels reduced bread volume and increased crumb hardness. In conclusion, it is shown that extrusion is an effective method for modifying the functional properties of pulse flours, and the use of optimized extrusion as a tool to develop novel functional pulse-based ingredients.
挤压是一种用于改善豆类面粉技术功能和营养特性的创新技术。本研究旨在优化蚕豆和绿豆粉的挤压条件，并评估它们在面包制作中的潜力。使用响应面法优化了模头温度（135°C - 165°C）和螺杆转速（200 - 300转/分钟），以吸水指数（WAI）、植酸（PA）和不溶性膳食纤维（ISDF）作为响应变量。发现两种豆类的最佳条件均为模头温度165°C和螺杆转速200转/分钟。模头温度和螺杆转速对WAI、PA和ISDF值有显著影响。在最佳条件下获得的面粉显示出以下变化：在绿豆中，WAI增加了50%，而PA和ISDF分别降低了59.5%和30.9%；在蚕豆中，WAI增加了33.69%，而PA和ISDF分别降低了45.27%和29.68%。通过X射线衍射（XRD）、傅里叶变换红外光谱（FTIR）和差示扫描量热法（DSC）分析观察到，挤压破坏了淀粉的结晶度并改变了蛋白质 - 碳水化合物结构。添加豆类面粉影响了面包面团的流变学特性，导致粘性和弹性响应降低。在面包制作试验中，用12.5%和25%的豆类面粉替代小麦粉。两个替代水平均降低了面包体积并增加了面包心硬度。总之，结果表明挤压是一种改变豆类面粉功能特性的有效方法，并且使用优化的挤压作为开发新型功能性豆类基成分的工具。
