Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-06-27 DOI:10.1002/cche.10811

Tanya Jeradechachai, Clodualdo C. Maningat

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引用次数: 0

Abstract

Background and ObjectivesLimited information exists regarding the impact of high levels of cross‐linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight) and wheat protein isolate (WPI) in low net carb breads (RS4‐Bread), enzyme crackers (RS4‐Enzyme), and saltine crackers (RS4‐Saltine).FindingsRS4‐Bread had comparable bread quality, loaf volumes, and crumb firmness (Days 0, 1, and 7) as the wheat flour control. The in vitro total dietary fiber analysis of RS4‐Bread yielded a fiber recovery of 90.0%–98.1%, db. RS4‐Enzyme had higher water absorption, longer mixing time, and less elastic dough, but comparable cracker hardness to the control. RS4‐Saltine had a higher water absorption, but lower cracker hardness compared to the control. Fiber recovery of RS4‐Enzyme and RS4‐Saltine crackers were 85.6% and 88.8%, respectively.ConclusionsAnalytical measurements indicated a significant discrepancy in predicting bake mix time and absorption for RS4‐Bread. This research fills gaps in the understanding of low net carb bread, saltine crackers, and enzyme crackers, providing valuable insights into future product development.Significance and NoveltyCombining RS4 and WPI offers potential for health‐promoting, high‐fiber, low net carb products, applicable in various flour‐based foods.

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使用交联磷酸化小麦抗性淀粉 4 型的低净碳水化合物烘焙产品

背景和目的有关高水平交联磷酸化抗性小麦淀粉 4 型（RS4）在烘焙产品中的影响的信息有限。本研究旨在探讨在低净碳水化合物面包（RS4-Bread）、酶制剂饼干（RS4-Enzyme）和盐味饼干（RS4-Saltine）中添加 RS4（64%-83%面粉重量）和小麦分离蛋白（WPI）的影响。研究结果RS4-Bread 的面包质量、面包体积和面包屑硬度（第 0、1 和 7 天）与小麦粉对照组相当。RS4 面包的体外总膳食纤维分析得出的纤维回收率为 90.0%-98.1%（db）。RS4-酶制剂的吸水率较高，搅拌时间较长，面团弹性较差，但饼干硬度与对照组相当。与对照组相比，RS4-盐的吸水率更高，但饼干硬度更低。RS4-Enzyme 和 RS4-Saltine 饼干的纤维回收率分别为 85.6% 和 88.8%。这项研究填补了人们对低净碳水化合物面包、盐饼干和酶制剂饼干的认识空白，为未来的产品开发提供了宝贵的见解。意义和新颖性将 RS4 和 WPI 结合在一起，有望生产出促进健康的高纤维、低净碳水化合物产品，适用于各种面粉食品。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.