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首页> 外文期刊>British Food Journal >A comparison of oat flour and oat bran-based bread formulations
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A comparison of oat flour and oat bran-based bread formulations

机译：燕麦粉和燕麦麸基面包配方的比较

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摘要

Purpose - The purpose of this paper is to compare and evaluate for quality characteristics and P-glucan analysis during different stages of the oat flour and/or oat bran based bread baking process. Design/methodology/approach - A 100 per cent wheat flour (WF) formulation was substituted with 30, 50 and 70 per cent oat flour (OF) or oat bran (OB) to improve its nutritional quality characteristics of bread. The flour blends were evaluated for quality characteristics (loaf volume, texture profile analysis) and p-glucan analysis during different stages of the bread baking process. Findings - A significant decrease in specific volume, number of cells and crumb brightness was observed with increasing WF substitution levels with OF or OB. The crumb hardness was observed to be negatively correlated with specific volume of OF (r = - 0.90, p < 0.0001) and OB (r = - 0.84, p < 0.0001) bread. The level of p-glucan was significantly reduced by 37.8 - 42.9 per cent in dough during 45 min fermentation time, which indicating the enzymatic action. The P-glucan content of OF and OB bread was found to increase from 0.13g/100g bread (db) (control) to 1.35 and 3.61 g β-glucan/100 g bread (db) for 70 per cent WF substitution with OF and OB, respectively. Results show that a bread of acceptable quality can be prepared by substituting WF by up to 50 per cent for OF and up to 30 per cent by OB. Practical implications - Replacing white bread with oat flour/bran containing p-glucan facilitates human consumption of soluble dietary fibre. Originality/value - The paper provides a comparative evaluation of the oat flour and/or bran based bread and its critical factors influencing the level of β-glucan during baking process, which attributes to improve the nutritional quality.
机译：目的-本文的目的是比较和评估燕麦粉和/或燕麦麸制面包烘烤过程不同阶段的质量特征和P-葡聚糖分析。设计/方法/方法-用30％，50％和70％的燕麦粉（OF）或燕麦麸（OB）代替100％的小麦粉（WF）配方，以改善面包的营养品质特性。在面包烘烤过程的不同阶段，评估了面粉混合物的质量特征（面包体积，质地特征分析）和对葡聚糖分析。发现-随着WF或OB的WF取代水平增加，比体积，细胞数量和面包屑白度显着降低。观察到面包屑硬度与面包的比容（r =-0.90，p <0.0001）和OB（r =-0.84，p <0.0001）呈负相关。在发酵45分钟的过程中，面团中对葡聚糖的含量显着降低了37.8％-42.9％，这表明了酶的作用。发现OF和OB面包的P-葡聚糖含量从0.13g / 100g面包（db）（对照）增加到1.35和3.61gβ-葡聚糖/ 100g面包（db），用OF和OB替代70％WF。 OB，分别。结果表明，通过将WF最多替换为OF的50％，将OB最多替换为30％，可以制备质量合格的面包。实际意义-用含对-葡聚糖的燕麦粉/麸代替白面包，有利于人类食用可溶性膳食纤维。原创性/价值-本文对燕麦粉和/或麸皮面包及其烘烤过程中影响β-葡聚糖含量的关键因素进行了比较评估，这有助于提高营养品质。

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