Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-30 DOI:10.1007/s00217-024-04554-4

Marijana Djordjević, Radosław Spychaj, Ewa Pejcz, Miljana Djordjević, Zita Šereš, Dragana Šoronja-Simović, Olivera Šimurina

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Abstract

The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm³/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition.

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紫花苜蓿种子在提高小麦粉营养成分、流变特性以及标准面包和酸面包工艺质量方面的潜力

对含有 5 克和 10 克/100 克未发芽和已发芽苜蓿粉的小麦粉-苜蓿混合物的营养成分（蛋白质、脂质、淀粉、总膳食纤维）、矿物质概况、总酚含量和抗氧化活性（ABTS、FRAP）以及 Mixolab 流变特性进行了研究，同时对相应的标准面包和酸包面包的物理和质地特性（比容、硬度、粘合度、回弹性、胶质感、咀嚼感）进行了评估。无论采用哪种苜蓿粉，加入苜蓿粉后，所有混合面包的蛋白质（11.64%-14.87%）和总膳食纤维（1.65%-5.82%）含量都有所提高，但加入 10 克/100 克苜蓿粉时，蛋白质和总膳食纤维含量更高。混合物的矿物质含量、总酚含量（37.57-162.35 毫克 GAE/100 克）和抗氧化特性（ABTS：4.37-232.79 微摩尔 TE/100 克，FRAP：138.05-539.16 微摩尔 TE/100 克）均有所改善，尤其是使用 10 克/100 克的非发芽苜蓿粉时。面团流变特性受苜蓿粉种类的影响不大，而苜蓿粉的添加量越高，面团的发育时间越长。加入苜蓿粉后，比容（2.63-3.62 cm3/g）增加，面包屑硬度（3.82-1.68 N）降低，酸面包的情况更为明显。添加苜蓿粉后，混合面包的总体营养成分和技术特点都得到了改善。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.