Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100284

Veronica Gallo , Annalisa Romano , Pasquale Ferranti , Giovanni D’Auria , Paolo Masi

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引用次数: 3

Abstract

The effects of three leavening times (60, 105 and 150 min) on structure and some physico-chemical and nutritional properties of bread added with 20 % of green lentil flour were investigated. Leavening time largely affected bread physico-chemical properties, leading to a significant reduction in moisture content, an increase in weight loss and a darker appearance of bread crumb as leavening time increased. Besides, crumb of bread leavened for the longest time (B150) showed a compact structure and the highest resistance to the compression, while the Young’s modulus increased linearly with the rising of leavening time. By contrast, breads leavened for shorter times (B60 and B105) had a more porous structure with more circular bubbles compared to B150, exhibiting lower deformation resistance.

Different bread macrostructure had a significant impact on the in vitro protein and starch digestibility. The α amino nitrogen release and the estimated Glycemic Index (eGI) at the end of digestion reached the lowest values in bread leavened for the longest time (B150). In particular, eGI showed a linear correlation both with the Young’s modulus (R² = −0.926) and macrostructural properties (R² = 0.902), suggesting that modelling bread structure by acting on leavening time can be a novel approach to develop healthier products.

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添加扁豆粉的面包在不同发酵时间的特性和体外消化率

研究了添加20%青扁豆粉3次发酵时间(60、105、150 min)对面包结构及部分理化、营养特性的影响。发酵时间在很大程度上影响了面包的理化性质，随着发酵时间的增加，导致面包含水率显著降低，重量损失增加，面包屑颜色变深。发酵时间最长的面包屑(B150)结构致密，抗压缩能力最强，杨氏模量随发酵时间的增加呈线性增加。相比之下，发酵时间较短的面包(B60和B105)与B150相比，其结构更多孔，圆形气泡更多，抗变形能力较低。不同的面包宏观结构对蛋白质和淀粉的体外消化率有显著影响。发酵时间最长的面包(B150)在消化结束时α氨基氮释放量和血糖指数(eGI)达到最低。特别是，eGI与杨氏模量(R2 =−0.926)和宏观结构特性(R2 = 0.902)均呈线性相关，这表明通过影响发酵时间来模拟面包结构可能是开发更健康产品的新方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.