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首页> 外文期刊>Nutrition & Food Science >Preliminary study into the production of non-wheat bread from acha (Digitaria exilis)
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Preliminary study into the production of non-wheat bread from acha (Digitaria exilis)

机译：初产赤脚（Digitaria exilis）非小麦面包的初步研究

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This paper reports on the production of wheat-free bread from acha flour and examines consumer acceptability of this product. Wheat-free bread was baked from acha and Irish potato starch blends of 80:20, respectively, with varying (1-4%) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf vol. (LV) and specific loaf vol. (SLV) as well as consumer acceptability. It was found that addition of CMC gave an increase in LV of 40.0% in acha bread (AB) with 1% CMC to 59.5% in AB with 4% CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (P < 0.05) between AB without CMC, AB with 1-3% CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (P < 0.05). However, there was no significant difference between the AB with 4% CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4% CMC compared favourably with wheat bread in sensory characteristics. This study demonstrates the possibility of producing AB using CMC. Since acha has been identified as a major food for diabetic patients in Nigeria, the AB developed will be of great benefit to these patients.
机译：本文报道了用阿差粉生产无小麦面包的方法，并研究了消费者对该产品的接受程度。不含小麦的面包分别由80:20的acha和爱尔兰马铃薯淀粉混合物烘焙而成，其中羧甲基纤维素（CMC）的含量变化（1-4％）。评估面包的面包体积。 （LV）和特定的面包卷。 （SLV）以及消费者的接受度。已经发现，添加CMC使具有1％CMC的Acha面包（AB）的LV增加40.0％至具有4％CMC的AB中的59.5％。 Acha面包的SLV彼此之间无显着差异。不含CMC的AB，含1-3％CMC的AB与小麦面包之间在外观，结皮颜色，面包屑质地，面包屑颜色和一般可接受性方面存在显着差异（P <0.05）。但是，含4％CMC的AB与小麦面包在面包屑质地，面包屑颜色和一般可接受性方面无显着差异。具有4％CMC的AB在感官特征上优于小麦面包。这项研究证明了使用CMC生产AB的可能性。由于acha已被确定为尼日利亚糖尿病患者的主要食物，因此开发的AB对这些患者将大有裨益。

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