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首页> 外文期刊>Journal of Cereal Science >Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours.
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Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours.

机译：与小麦粉相比，来自不同植物来源的无麸质面粉的营养特性和超微结构。

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摘要

Coeliac patients suffer from an immune mediated disease, triggered by the ingestion of a protein composite (gluten) found in wheat, rye and barley. Consequently, there is a need for products such as bread or pasta, made from alternative cereal grains or pseudocereals. A fair proportion of the gluten free products currently on the market are nutritionally inadequate. Hence, it was the aim of this study to investigate the nutrient composition of seven commonly used commercial gluten free flours (oat, rice, sorghum, maize, teff, buckwheat and quinoa) and compare them to wheat and wholemeal wheat flour. In addition to the levels of all major compounds, also mineral composition, fatty acid profile, phytate, polyphenols and folate content were determined. Furthermore, properties of carbohydrates were studied in greater detail, looking at total and damaged starch levels; total, soluble and insoluble dietary fibre content as well as amylose/amylopectin ratio. Proteins were further investigated by means of capillary electrophoreses. Additionally, the ultra-structure of these materials was explored using scanning electron microscopy. The results show that maize and rice flour are poor regarding their nutritional value (low protein, fibre, folate contents). In contrast, teff as well as the pseudocereals quinoa and buckwheat show a favourable fatty acid composition and are high in protein and folate. In particular, quinoa and teff are characterised by high fibre content and are high in calcium, magnesium and iron. Therefore these flours represent nutrient-dense raw materials for the production of gluten free foods
机译：腹腔疾病患者的免疫介导疾病是由摄入小麦，黑麦和大麦中的蛋白质复合物（麸质）引起的。因此，需要由替代谷物或假谷物制成的产品，例如面包或面食。当前市场上相当一部分无麸质产品的营养不足。因此，本研究的目的是研究七种常用的无麸质面粉的营养成分（燕麦，大米，高粱，玉米，特夫，荞麦和藜麦），并将其与小麦和全麦面粉进行比较。除了所有主要化合物的含量外，还测定了矿物质组成，脂肪酸谱，植酸，多酚和叶酸含量。此外，对碳水化合物的性质进行了更详细的研究，着眼于总淀粉含量和受损淀粉含量。膳食纤维的总，可溶性和不溶性含量以及直链淀粉/支链淀粉的比例。通过毛细管电泳进一步研究蛋白质。另外，使用扫描电子显微镜探索了这些材料的超微结构。结果表明，玉米和米粉的营养价值（低蛋白，纤维，叶酸含量）较差。相反，teff以及假谷物藜麦和荞麦显示出良好的脂肪酸组成，并且蛋白质和叶酸含量很高。奎奴亚藜和特菲的特征是纤维含量高，钙，镁和铁含量高。因此，这些面粉是生产无麸质食品的营养丰富的原料

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