Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours
Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours
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DOI：
10.1016/j.foodchem.2010.01.034
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发表时间：
2010-08-01
期刊：
影响因子：
8.8
通讯作者：
Pompei, Carlo
中科院分区：
文献类型：
--
作者：
Hidalgo, Alyssa;Brandolini, Andrea;Pompei, Carlo
在用单粒小麦、面包和仅用于面食的硬质小麦粗面粉精制面粉生产面包、水饼干和面食期间，对食品加工过程中类胡萝卜素含量的损失进行了调查。在整个加工阶段，总类胡萝卜素含量下降。对于面包和水饼干，揉捏导致的降解有限（平均分别为 15% 和 12%），面包发酵的影响几乎可以忽略不计（3%），而烘焙对面包皮和水饼干中的类胡萝卜素损失有显着影响（分别为 29% 和 19%），但对面包屑中的类胡萝卜素损失没有显着影响（3%）。相比之下，在面食中，较长的捏合-挤压阶段决定了相关损失（48%），而干燥步骤并未引起显着变化。在揉捏过程中，单球小麦始终表现出较低的降解百分比，可能是因为其面粉的脂氧合酶活性较低。总体而言，生产过程导致面包屑、面包皮、水饼干和面食的类胡萝卜素平均损失分别为 21%、47%、31% 和 49%。尽管显着减少，单粒小麦在最终产品中仍然比硬粒小麦和面包小麦提供了更多的类胡萝卜素，其特点是具有诱人的深黄色。 (C) 2010 Elsevier Ltd. 保留所有权利。
The loss of carotenoids content during food processing was investigated during the production of bread, water biscuits and pasta from refined flours of einkorn, bread and, for pasta only, durum wheat semolina.Total carotenoids content decreased throughout the processing stages. For bread and water biscuits, kneading led to limited degradation (on average, 15% and 12%, respectively), bread leavening had almost negligible effects (3%), while baking had a marked influence on carotenoids loss in bread crust and water biscuits (29% and 19%, respectively) but not in bread crumb (3%). In contrast, in pasta the longer kneading-extrusion phase determined relevant losses (48%), while the drying step did not induce significant changes. During kneading, Triticum monococcum consistently showed lesser percentage degradation, probably because of the lower lipoxygenase activity of its flour. Overall, manufacturing led to average carotenoid losses of 21%, 47%, 31% and 49% for bread crumb, bread crust, water biscuits and pasta, respectively. Notwithstanding the significant decrease, einkorn still supplied considerably more carotenoids than durum and bread wheats in the end products, characterised by an attractive deep yellow colour. (C) 2010 Elsevier Ltd. All rights reserved.