Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking
Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking
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DOI：
10.1016/j.jcs.2011.09.005
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发表时间：
2012-01-01
影响因子：
3.8
通讯作者：
Derbyshire, Emma
中科院分区：
文献类型：
--
作者：
Alaunyte, Ieva;Stojceska, Valentina;Derbyshire, Emma
人们对全谷物产品的好处日益感兴趣，从而开发了含有较少利用的古老谷物（如小米、藜麦、高粱和画眉草）的烘焙产品。然而，添加全谷物会对面包产品的质地和感官品质产生不利影响。酶可以用来改善全麦面粉的面包制作性能，而全麦面粉不具有与精制小麦粉相同的粘弹性特性，以生产健康且消费者可接受的谷物产品。画眉草谷物对面团和面包质量的影响，选定的营养特性以及酶对直接面团和酵母画眉草面包的物理、质地和感官特性的影响研究。用不同浓度（0%、10%、20% 和 30%）的画眉草面粉替代白小麦粉，使用直接面团和酵母面包制作画眉草面包。使用不同的酶组合，包括木聚糖酶和淀粉酶（X + A）、淀粉酶和葡萄糖氧化酶（A + GO）、葡萄糖氧化酶和木聚糖酶（GO + X）、脂肪酶和淀粉酶（L + A），以提高最高水平画眉草面包的质量。研究了成品的许多物理、质地和感官特性。面包的营养价值是通过测量铁的化学成分、总抗氧化能力、蛋白质、纤维和脂肪来确定的。获得的结果用于估计营养素的摄入量，并将其与 DRI 进行比较。 画眉草的加入显着 (P < 0.05) 改善了膳食铁水平，因为与相应的小麦面包 (6 毫克/100 克 vs 2 毫克/100 克) 相比，30% 画眉草面包的铁含量是其两倍多。添加 Teff 还显着 (P < 0.05) 将总抗氧化能力从 1.4 mM TEAC/100 g 提高到 2.4 mM TEAC/100 g。据估计，每天平均摄入 200 克富含画眉草的面包将为女性提供 42-81% 的铁摄入量，为男性提供 72-138% 的铁摄入量；男性蛋白质为38-39%，女性蛋白质为46-48%；成年人的纤维含量为 47-50%。在生产具有良好质地和感官特性的最高水平画眉草面包时遇到了主要挑战。增加画眉草的含量显着（P < 0.05）增加面团的发育时间、软化程度、面包屑硬度和苦味，同时降低面团稳定性、面包体积和面包的整体可接受性。添加酶组合生产的苔麸面包在直接面团和酵母面包制作中的面包体积、面包屑硬度、面包屑结构、风味和整体可接受性方面均显示出显着改善（P < 0.05）。 (C) 2011 Elsevier Ltd. 保留所有权利。
The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains such as, millet, quinoa, sorghum and teff. However, addition of wholegrains can have detrimental effects on textural and sensory bread product qualities.Enzymes can be utilised to improve breadmaking performance of wholegrain flours, which do not possess the same visco-elastic properties as refined wheat flour, in order to produce a healthy and consumer acceptable cereal product.The effects of Teff grain on dough and bread quality, selected nutritional properties and the impact of enzymes on physical, textural and sensory properties of straight dough and sourdough Teff breads were investigated.Teff breads were prepared with the replacement of white wheat flour with Teff flour at various levels (0%, 10%, 20%, and 30%) using straight dough and sourdough breadmaking. Different combinations of enzymes, including xylanase and amylase (X + A), amylase and glucose oxidase (A + GO), glucose oxidase and xylanase (GO + X), lipase and amylase (L + A) were used to improve the quality of the highest level Teff breads. A number of physical, textural and sensory properties of the finished products were studied. The nutritional value of breads was determined by measuring chemical composition for iron, total antioxidant capacity, protein, fibre and fat. The obtained results were used to estimates intakes of nutrients and to compare them with DRIs.The incorporation of Teff significantly (P < 0.05) improved dietary iron levels as 30% Teff breads contained more than double the amount of iron when compared to corresponding wheat bread (6 mg/100 g v 2 mg/100 g). Addition of Teff also significantly (P < 0.05) improved total antioxidant capacity from 1.4 mM TEAC/100 g to 2.4 mM TEAC/100 g. It was estimated that an average daily allowance of 200 g of Teff enriched bread would contribute to DRIs in the range of 42-81% for iron in females, 72-138% for iron in males; 38-39% for protein in males, 46-48% for protein in females; and 47-50% of fibre in adults.The major challenge was encountered in producing the highest level of Teff bread with good textural and sensory attributes. Increasing the level of Teff significantly (P < 0.05) increased dough development time, degree of softening, crumb firmness and bitter flavour whilst decreasing the dough stability, specific loaf volume and overall acceptability of the bread. Teff breads produced with the addition of enzyme combinations showed significant improvements (P < 0.05) in terms of loaf volume, crumb firmness, crumb structure, flavour and overall acceptability in both straight dough and sourdough breadmaking. (C) 2011 Elsevier Ltd. All rights reserved.