Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies.
Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies.
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DOI：
10.1016/j.foodchem.2023.135657
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发表时间：
2023-02
期刊：
影响因子：
8.8
通讯作者：
Fei Ge;Ruhui Xia;Di Wu;W. Cheng;Linghan Meng;Zhenjiong Wang;Xiaozhi Tang
中科院分区：
文献类型：
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作者：
Fei Ge;Ruhui Xia;Di Wu;W. Cheng;Linghan Meng;Zhenjiong Wang;Xiaozhi Tang
采用干法、半干法、湿磨法对青兰大麦(HB)的面粉理化特性和相应无糖饼干的食用品质进行了评价。结果表明，不同磨粉在破损淀粉含量、颗粒大小、水化程度、糊化特性、色泽等方面存在显著差异。湿磨面粉的a*值高，水化/糊化性能差，其最小的颗粒尺寸和最低的破损淀粉(25.3%)、β-葡聚糖(1.87%)和膳食纤维(10.87%)的含量，导致相应饼干的颜色为深棕色，涂布率略高，硬度低，消化快。相反，干磨面粉饼干的消化率较低(预测血糖指数为58.85)是由于膳食纤维、β-葡聚糖和V型淀粉脂复合体含量较高，这会影响酶的可及性，可能有利于制作HB无糖饼干。本研究有望对HB功能食品的开发起到促进作用。
Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.