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首页> 外文期刊>Food Science and Biotechnology >Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index
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Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

机译：用全谷物面粉代替小麦粉：对蛋糕品质和血糖指数的影响

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摘要

Whole grain flours (e.g., barley, brown rice, buckwheat, whole wheat) were characterized and their effects on the retardation of starch digestion in pastes and cakes were examined. Buckwheat flour had the highest dietary fiber, the lowest starch, and lowered paste viscosities than all other flours. Under in vitro starch digestion, buckwheat and whole wheat flours were highly effective at lowering starch hydrolysis in pastes and cakes. Furthermore, replacing wheat flour with 50% buckwheat or whole wheat flours maintained the volume index and textural properties of cakes. Therefore, substituting up to 50% of whole grain flour for wheat flour in cake formulation produces acceptable quality as well as health benefits (lower predicted glycemic index and increased nutritional value).
机译：对全谷物面粉（例如大麦，糙米，荞麦，全麦）进行了表征，并研究了它们对糊状物和蛋糕中淀粉消化延迟的影响。与所有其他面粉相比，荞麦粉的膳食纤维含量最高，淀粉含量最低，糊状粘度降低。在体外淀粉消化中，荞麦粉和全麦粉在降低糊状物和蛋糕中的淀粉水解方面非常有效。此外，用50％的荞麦粉或全麦粉代替小麦粉可保持蛋糕的体积指数和质地。因此，在蛋糕配方中用全谷物粉中多达50％的面粉代替小麦粉会产生可接受的质量和健康益处（较低的预测血糖指数和较高的营养价值）。

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