Effect of a novel high-fibre component from quinoa on the properties of bread-making

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-08-06 DOI:10.1111/ijfs.17387

Sreechithra T. V., Amrita Ray, Suresh D. Sakhare

{"title":"Effect of a novel high-fibre component from quinoa on the properties of bread-making","authors":"Sreechithra T. V., Amrita Ray, Suresh D. Sakhare","doi":"10.1111/ijfs.17387","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits for health-conscious consumers.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17387","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits for health-conscious consumers.

Abstract Image

查看原文本刊更多论文

藜麦中的新型高纤维成分对面包制作特性的影响

摘要本研究探讨了在小麦粉中加入藜麦提取的富含纤维成分（QFC）对物理化学、流变学和面包制作特性的影响。QFC 的膳食纤维含量是藜麦粒的三倍，可将混合粉中的纤维含量从 4% 提高到 12%。随着 QFC 含量从 0% 增加到 20%，法氏吸水率从 59.6% 增加到 66.7%，面团稳定性从 9.9 分钟下降到 3.5 分钟。淀粉图特性显示，添加 QFC 后，糊化温度升高，粘度降低。添加 0%-20% 的 QFC 后，面包硬度从 997 g 增加到 2800 g。感官质量在 QFC 含量达到 15%时仍可接受，超过 15%时则明显下降。添加剂使 15% QFC 面包的体积从 2.66 增至 3.34，同时也提高了感官参数。添加了 QFC 的面包不仅提高了营养质量，还将自己定位为食品工业中一种可行的富含纤维的替代品，有望为注重健康的消费者带来益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.