Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits.
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits.
复制标题
藜麦粉对小麦面团品质、烘焙品质和脆饼干体外淀粉消化率的影响。
DOI：
10.3389/fnut.2022.846808
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发表时间：
2022
影响因子：
5
通讯作者：
Gao, Xin
中科院分区：
文献类型：
--
作者：
Ma, Yanrong;Wu, Daying;Guo, Lei;Yao, Youhua;Yao, Xiaohua;Wang, Zhonghua;Wu, Kunlun;Cao, Xinyou;Gao, Xin
关键词：
藜麦是一种伪谷物，由于其高含量的营养素，如多酚和类黄酮，具有优异的营养和功能特性，因此藜麦作为一种很好的补充剂，可以制作健康和功能性食品。研究了不同添加量的藜麦粉对小麦面团和饼干品质的影响。结果表明，当藜麦粉替代小麦粉的量达到一定水平时，面团中不可提取的聚合蛋白占总聚合蛋白的比例（UPP%）降低，面筋网络结构遭到破坏。B型淀粉含量增加，糊化温度升高。面团的储能模量、损耗模量、形成时间和稳定时间也有所增加。此外，所配制的脆饼干的硬度和韧性显著降低。结果表明，玉米淀粉消化率降低，抗性淀粉含量显著增加。总之，藜麦粉改善了面团流变学特性，增强了质构特性，并增加了脆饼干中的抗性淀粉含量，从而增加了高营养价值。
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
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影响因子：
4
作者：
Kahlon, Talwinder S.;Avena-Bustillos, Roberto J.;Chiu, Mei-Chen M.
通讯作者：
Chiu, Mei-Chen M.
影响因子：
10.7
作者：
De Bondt, Yamina;Hermans, Wisse;Courtin, Christophe M.
通讯作者：
Courtin, Christophe M.
影响因子：
10.7
作者：
Jiang, Fan;Du, Chunwei;Du, Shuang-kui
通讯作者：
Du, Shuang-kui
影响因子：
6
作者：
Adedara, Olumide A.;Taylor, John R. N.
通讯作者：
Taylor, John R. N.
影响因子：
8.8
作者：
Gujral, Hardeep Singh;Sharma, Bharati;Khatri, Manali
通讯作者：
Khatri, Manali