添加藜麦粉对复合小麦面团的影响：糊化、粉质和流变特性的综合分析,International Journal of Food Science & Technology

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添加藜麦粉对复合小麦面团的影响：糊化、粉质和流变特性的综合分析
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2022-09-01 , DOI: 10.1111/ijfs.16049
Yu Zhang _{1,

2} , Xiaoxuan Wang ₁ , Xiao Guan _{1,

2}

Affiliation

精制小麦面包是全球流行的主食。尽管它们具有理想的质地，但它们通常归因于高血糖指数值。添加全麦面粉以生产具有较慢淀粉消化率和理想质地的复合面包，值得研究。本研究调查了藜麦粉 (QF)-小麦粉 (WF) 复合面团的糊化、粉质和粘弹性特性。QF的添加降低了复合面粉的峰值粘度、最终粘度、分解粘度和回退粘度，表明淀粉糊化得到抑制，回生速度减慢。QF添加增加了G'和G''，同时降低了tanδ（G''/G'），表明复合面团的弹性优于粘度。粉质仪分析表明，当 QF 添加量超过 20% 时，稳定时间减少，弱化程度急剧增加。虽然蠕变恢复测试表明，添加 40% 的 QF 表现出最高的抗变形能力，但它破坏了面筋网络并对复合面团产生了负面影响。综上所述，QF含量为20%的复合小麦面团综合表现出理想的流变性能。这些结果可能有助于开发和优化具有较低血糖指数的混合谷物面包。

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Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

Refined wheat breads are popular staples worldwide. Although they have desirable texture, they generally attribute to a high glycaemic index value. Adding whole-grain flour to produce composite breads with both slower starch digestibility and ideal texture worth investigation. The present study investigated the pasting, farinographic and viscoelastic properties of the quinoa flour (QF)-wheat flour (WF) composite dough. QF addition reduced the peak, final, breakdown and setback viscosities of the composite flour, indicating that starch gelatinisation was inhibited and retrogradation was slowed. QF addition increased G′ and G′′, while decreased tan δ (G′′/G′), exhibiting that the elasticity prevailed over viscosity for the composite dough. Farinograph analysis showed that when QF addition exceeded 20%, the stability time decreased and weakening degree increased sharply. Although creep-recovery tests showed that 40% of QF addition exhibited the highest resistance to deformation, it disrupted the gluten network and brought negative effects on the composite dough. Taken these together, the composite wheat dough containing 20% of QF exhibited ideal rheological properties comprehensively. These results might be useful to develop and optimise mixed-grain breads with lower glycaemic index.

更新日期：2022-09-01

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