• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Hydrocolloids >Effect of barley and oat beta-glucan concentrates on gluten-free rice-based doughs and bread characteristics
【24h】

Effect of barley and oat beta-glucan concentrates on gluten-free rice-based doughs and bread characteristics

机译：大麦和燕麦β-葡聚糖浓缩物对无麸质大米面团和面包特性的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The impact of commercial oat or barley beta-glucan concentrates incorporated at different levels (1.3-3.9 % actual beta-glucan concentration, flour basis) into gluten-free (GF) rice-based dough formulations differing in water content (89-141%, flour basis) on dough rheology (empirical and fundamental tests) and breadmaking performance has been investigated. The effect of the baking process on the content and molecular weight of beta-glucan in the final bread has been also evaluated. The rheological properties of the dough were dramatically influenced by dough water content; i.e. optimization of dough hydration is indeed of primary importance on improving GF bread quality. The bread specific volume was negatively correlated with the dough elastic modulus (G') and the viscosity (eta(0)), and positively with the loss tangent. At optimum hydration, the rheological properties of barley beta-glucans-enriched doughs and the quality attributes of breads derived therefrom were notably affected by the soluble fibre content; the G' at 1 Hz increased up to similar to 100% and the bread volume decreased similar to 32% with respect to the values of the control dough and bread. In contrast, the impact of concentration of the oat-beta-glucan preparation in the fortified doughs and bread was much less pronounced. These findings could be explained by the ability of the low molecular weight barley beta-glucans to develop a gel network structure at higher concentrations, whereas the preparation of the high molecular weight oat beta-glucan exhibits a more viscous-like rheological response. The added beta-glucans to doughs were also quantitated in the bread crumbs, and a significant decrease in their molecular weight was noted, most likely due to the beta-glucanase activity in the raw materials incorporated in the GF flour mixtures. Consequently, although the EFSA claims are achievable in gluten-free breads enriched with commercial beta-glucans concentrates, control of beta-glucanase activity in the raw materials may be a critical issue in exerting all the physiological benefits associated with the consumption of these bioactive polysaccharides. (C) 2015 Elsevier Ltd. All rights reserved.
机译：以不同含量（市售β-葡聚糖实际含量为1.3-3.9％，以面粉为基础）掺入的商业燕麦或大麦β-葡聚糖浓缩物对无麸质（GF）基于米的水分含量不同的面团配方的影响（89-141％ （以面粉为基础）基于面团流变学（经验和基础测试）和面包制作性能进行了研究。还评估了烘烤过程对最终面包中β-葡聚糖含量和分子量的影响。面团的流变性受面团含水量的影响很大。即，面团水合的优化对于改善GF面包的质量确实至关重要。面包的比容与面团的弹性模量（G'）和粘度（eta（0））呈负相关，与损耗角正切呈正相关。在最佳水合条件下，富含大麦β-葡聚糖的面团的流变特性和由其衍生出的面包的品质特性受到可溶性纤维含量的显着影响。相对于对照面团和面包的值，在1 Hz处的G'升高至接近100％，面包体积降低至32％。相反，燕麦β-葡聚糖制剂的浓度对强化面团和面包的影响要小得多。这些发现可以用低分子量大麦β-葡聚糖在较高浓度下形成凝胶网络结构的能力来解释，而高分子量燕麦β-葡聚糖的制备则表现出更粘稠的流变响应。还对面包屑中添加到面团中的β-葡聚糖进行了定量，并注意到它们的分子量显着降低，这很可能是由于掺入GF面粉混合物的原料中的β-葡聚糖酶活性所致。因此，尽管EFSA要求可在富含商业化β-葡聚糖浓缩物的无麸质面包中实现，但控制原材料中β-葡聚糖酶活性可能是发挥与食用这些生物活性多糖相关的所有生理益处的关键问题。 （C）2015 Elsevier Ltd.保留所有权利。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号