Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti
Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti
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DOI：
10.1016/j.foodchem.2017.08.042
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发表时间：
2018-02-01
期刊：
影响因子：
8.8
通讯作者：
Khatri, Manali
中科院分区：
文献类型：
--
作者：
Gujral, Hardeep Singh;Sharma, Bharati;Khatri, Manali
将来自9个不同品种的精制小麦粉和大麦麸皮混合，制成9种复合面粉，并与对照小麦粉进行功能比较。Mixolab研究表明，用大麦麸皮代替小麦麸皮可使面团吸水率提高71.5%，加热至2.11 Nm时面团稠度增加，淀粉回生减少26.44%。复合面粉含有高达三倍的β-葡聚糖和包括类黄酮类在内的明显更多的总酚。由复合混合物制备的Chapattis具有明显更慢的消化速度和更耐消化的淀粉。添加大麦麸皮降低了淀粉的回生，淀粉回生指数与可溶性淀粉和直链淀粉的降低呈正相关。总β-葡聚糖与淀粉回生指数呈负相关(r=-0.846.0 5，P<0.0 5)，表明β-葡聚糖与淀粉回生有关。
Refined wheat flour and hulless barley bran (from 9 different cultivars) were blended to create nine composite flours and their functionality compared with a control wheat flour. Mixolab studies revealed that replacing wheat bran with barley bran increased dough water absorption up to 71.5% and consistency at peak during heating up to 2.11 Nm, and reduced starch retrogradation by 26.44%. The composite flours contained up to three-times more beta-glucan and significantly more total phenolics including flavonoids. Chapattis prepared from the composite blends had significantly more slowly digestible and resistant starches. Incorporating barley bran lowered starch retrogradation, based on more soluble starch and soluble amylose, and the starch retrogradation index correlated positively with decreases in soluble starch and soluble amylose. Total beta-glucan correlated negatively (r = -0.846, p < 0.05) with starch retrogradation index, indicating that beta-glucan is associated with starch retrogradation.