Value-added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-12-11 DOI:10.1002/cche.10858

Elizabeth Nalbandian, Daun Park, Natalie Camerino, Girish M. Ganjyal

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引用次数: 0

Abstract

Background and Objectives

Effects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.

Findings

The flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low-hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.

Conclusion

BK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.

Significance and Novelty

This research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.

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增值煎饼：全麦、荞麦、藜麦、小米粉在煎饼中的掺入及其对产品质量的影响

背景与目的研究荞麦粉（BKF）、藜麦粉（QF）、小米粉（PMF）和全麦粉（WWF）在未漂白细麦面点粉（FWF）制作煎饼产品中理化性质的影响。用25%、50%、75%和100% （w/w）替代水平配制薄饼。以FWF为对照。发现面粉的成分不同，影响了其功能特性。BKF的特点是总膳食纤维（TDF）含量高，FWF的淀粉含量最高，WWF的蛋白质含量最高，PMF的峰值和起始温度最高。影响煎饼品质的主要功能指标是TDF含量、不溶性膳食纤维含量、持水持油能力。由于煎饼的快速烹饪时间，可能由于直链淀粉含量或淀粉的形状和大小，PMF淀粉没有充分糊化，导致没有连续基质的低硬度煎饼。用部分预糊化的PMF制备煎饼时，煎饼具有连续的矩阵。结论BK、QF、WWF均可加入煎饼配方中，无需面粉改性。在煎饼应用程序中使用前必须修改PMF，以确保形成连续的矩阵。本研究揭示了在烘焙产品配方中考虑替代谷物功能特性的重要性。尽管如此，进一步的信息发现了PMF淀粉糊化在煎饼应用。

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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.