不同比例全麦粉全麦面包的感官品质和稳糖效果比较

以不同全麦粉比例（50%、70%、90%、100%）的全麦面包为原料，通过分析不同全麦面包的色度和基本成分，并进行感官评价、人体血糖测试试验，研究不同比例全麦粉全麦面包感官品质和稳糖效果的变化。结果表明：随着全麦粉比例增加，不同全麦面包面包芯的颜色变深，4种全麦面包总体评分在76.57~83.29，都在消费者可接受范围内。以不同全麦粉比例（50%、70%、90%、100%）的全麦面包膳食纤维含量在相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包膳食纤维含量显著增加（P<0.05），直链淀粉含量显著降低（P<0.05）。人体血糖值测试研究表明：不同全麦粉比例全麦面包血糖指数（Glycemic Index，GI）值分别为70.28、64.76、45.47、43.43，其中全麦比例为50%的全麦面包为高GI食品，全麦比例为70%的全麦面包为中GI食品，全麦比例为90%、100%的全麦面包为低GI食品。综上所述，相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包面包品质和稳糖效果较好。该结果为轻食系列产品提供理论参考。     

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

Silver ear ( Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in bread supplemented with silver ear were analyzed and compared with those of white bread. White bread and 5% silver ear bread had a comparable proximate composition. Specific volumes of 2% and 5% silver ear breads and white bread were 4.02, 3.96 and 3.79 cm³/g, respectively. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. The white bread looked lighter and whiter than 5% silver ear bread. All sensory results indicated that two breads were moderately acceptable. Overall, silver ear could be incorporated into bread to provide its beneficial health effects.

PRACTICAL APPLICATION

Silver ear mushroom ( Tremella fuciformis Berkeley) is commonly used as food in Oriental countries and is also a traditional Chinese medicine. The mushroom can be added to food as a supplement to extend and broaden its consumption and provide the beneficial health effects through various food products. Bread is consumed all over the world and many food ingredients have been included in bread formulation to increase its diversity, nutritional value and product appeal. Accordingly, the mushroom was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in silver ear bread were valuable information for its practical application. The present work showed that silver ear could be incorporated into bread to provide its beneficial health effects.     

Particle Size of Whole Meal Rye Bread does not Affect the Digestibility of Macro-Nutrients and Non-Starch Polysaccharides and the Energy Value of Dietary Fibre in Humans

The effect of particle size of whole meal rye bread on the apparent digestibility of macro-nutrients, non-starch polysaccharides (NSP) and energy, the energy value of rye NSP and on faecal weight was studied in balance experiments in seven young women. The whole meal breads were prepared from one single batch of rye milled to two different particle sizes (coarse bread: 50% of particles >2 mm, 90% >1 mm; fine bread: 86% of particles <0·5 mm, 58% <0·2 mm). Two diets containing either coarse (350 g day⁻¹) or fine (377 g day⁻¹) whole meal bread and a low fibre control diet were consumed for 3 weeks each in a 3×3 cross-over design. Relative to the low fibre control diet, digestibility of protein, NSP and energy was significantly lower for the diets containing the whole meal breads. Digestibility of fat was the same for all diets. Partial digestible energy value for each g of NSP from coarse and fine whole meal rye bread was calculated to be −3±7 and 1±5 kJ, respectively. There were no differences between coarse and fine whole meal rye bread in the effects on the parameters measured with the exception on faecal wet weight, which was higher for the coarse bread diet.     

Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling

The effect of different enriched fibre products obtained from butternut (Cucurbita moschata Duchesne ex Poiret) on bread making and bread quality was evaluated through the study of bread yield, quality parameters (specific volume, crumb firmness, crumb and crust colour) and bread shelf life. Fractions tested were obtained from butternut mesocarp through ethanolic treatment (fraction AIR) or through dehydration (fraction S) or from the ethanolic treatment of peel (fraction C). These fractions were incorporated in a bread formula, at levels of 5, 10 and 15 g of fibre fraction per kilogram of wheat flour. The study of crumb through digital imaging and thermal analysis was also performed in order to better understand the effects observed. An important influence of water absorption kinetics and chemical composition of the fibre fractions studied was observed in the results obtained. Lower bread firmness was determined 24 h after baking when 10 g of C or either 10 or 15 g of S was present per kilogram of wheat flour used. Breads made with flour containing 10–15 g of S or 5 g of C per kilogram of wheat flour tended to be softer, while 10 g of C per kilogram of flour produced significantly softer breads along 9 days storage.     

Effect of Pear,Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P?<?0.05) dough properties inducing an increase of water absorption (from 55 to 60 %), of stability (from 4 to 31 min),of tenacity (from 83 to 116 mmH₂O) , a reduction of extensibility (from 69 to 29 mm), of softening (from 60 to 20 BU), of breakdown (from 34 to 25 BU) and of setback (from 103 to 93 BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0?<?ΔE*?<?10 and crumb, 0?<?ΔE*?<?20; ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9 cm³/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20 °C, there was no significant difference (P?<?0.05) between enriched and control bread crumb and crust texture profiles.     

Combined effects of inulin,pectin and guar gum on the quality and stability of partially baked frozen bread

Many attempts have been made to increase the nutritional value of bread by adding dietary fibre. However, fibre enrichment is usually associated with various technological problems. The aim of this study was to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality. We prepared 20 formulations following a central composite design, together with 4 control breads. Bread enriched with inulin had higher crumb hardness, lower specific volume, shape, moisture content, and crumb cohesiveness than control bread, but improved flavour. Pectin and guar improved moisture content and crumb cohesiveness. There was no interaction between inulin and pectin for any of the bread attributes investigated, while interactions between inulin and guar were small. In contrast, guar and pectin significantly interacted to decrease volume and increase crumb hardness and chewiness. A desirability function method identified the optimised blend as containing 3% inulin, 0.9–1% pectin and 0.3–0.4% guar. Bread enriched with such blend had the following characteristics: specific volume, 4.06 cm³/g; shape, 0.63; crumb hardness, 189 g; resilience, 0.36; cohesiveness, 0.84; chewiness, 169 g; and flavour score, 4.6. Experimental values were close to the predicted ones, with prediction errors below 10% for all attributes tested. The specific volume, crumb hardness and chewiness of the enriched bread were superior to those of unenriched bread. However, undesirable textural changes occurred in the enriched bread during 12 weeks of frozen storage, and these changes strongly depended on the fibre blend composition.     

Comparison of glycemic index of spelt and wheat bread in human volunteers

The assessment of the glycemic index (GI) seems to be an important parameter to take into account in order to better understand the physiologic effects of foods with high carbohydrate levels. Among cereals, which are major sources of carbohydrates, spelt (Triticum spelta L.) has been considered as particularly interesting from a nutritional point of view. The aim of this study was to evaluate in vivo the GI of white spelt bread in healthy subjects. The wheat (Triticum aestivum L.) white bread was used as reference food. To avoid differences in the production of both breads, spelt and wheat breads were baked under the same controlled conditions. Results showed that the glycemic profile of spelt white bread was not different from that of wheat white bread (GI of 93 ± 9). The area under the glycemic curve significantly and negatively correlated to fasting glycemia and carbohydrate intake during evening meals preceding the test. In conclusion, the glycemic response to spelt bread was similar to that of wheat bread. However, in order to avoid more inter-individual variability, our data supports the importance to propose standardised carbohydrate content for the last meal before evaluating the GI of food.     

Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics

Potatoes have been added to bread for improvement of texture and moisture retention. The functional quality and starch digestibility in bread containing 5%, 10% or 15% potato flour were evaluated. Farinograph absorption of wheat and potato flour blends ranged from 59.0% to 77.7%. Bread with potato flour had significantly (P < 0.05) lower bread firmness during storage. There was a significant (P < 0.05) decrease in starch molecular weight as the level of potato flour increased. Inclusion of potato flour in these breads significantly (P < 0.05) increased the level of resistant starch (RS), while significantly (P < 0.05) decreasing the estimated glycemic index (eGI). Bread with no potato flour had 5.2% RS and an eGI of 95, while the bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, the addition of potato flour may reduce dough strength and loaf volume, but it reduced staling and increased resistant starch content of the bread.     

Total phenolic and total flavonoid content,antioxidant activity and sensory evaluation of pseudocereal breads

The aim of the study was to investigate the effect of adding (in two different doses 15% and 30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties and sensory value of breads. Buckwheat flour had the highest phenolic content (7.25 ± 0.23 mg/g dw). The content of total flavonoids in flours was about 2–4 fold higher when compared to breads. The addition of buckwheat flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, as evaluated by means of FRAP and DPPH, which increased by 2.36 fold, and 3.64 fold respectively, in comparison with other pseudocereal flours (amaranth, quinoa), which caused, in higher doses, the changes of above parameters within the ranges 1.20–1.79 fold, and 0.60–1.71 fold. Analysis of sensory results of breads showed that addition of buckwheat flour to the dough might improve subjective properties of bread and increase acceptable quality attributes such as taste, colour or odour. All these observations suggest that addition of buckwheat flour into bread can improve antioxidant as well as sensory properties of bread. Bread fortified with pseudocereal flours, and especially with buckwheat flour, may be placed on the market as a functional food.     

Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast

The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF)) once and LKF bread (8.5% TDF) once, as 50 g available carbohydrate breakfasts, in random order on different occasions. Venous blood samples were taken fasting, then post‐prandially over 2 h and analysed for plasma glucose and insulin. Incremental areas under curves (IAUC) for glucose and insulin, glycaemic index (GI) and insulinaemic index (II) were calculated. Sensory acceptability of a control (white) bread (3.5% TDF) and two LKF breads (6.6 and 8.3% TDF) was determined (n = 54). A reduction of 18.8% (P < 0.05) was seen in IAUC for insulin of LKF bread compared with the control (white) bread breakfast. No significant differences were seen in the other glucose or insulin measures. Mean sensory ratings for all breads were ‘acceptable’, with no significant differences between the ratings of the breads. In conclusion, LKF can be formulated into palatable bread and beneficially influenced the IAUC for insulin. Further studies are required to determine unequivocally whether LKF has beneficial effects on blood glucose and insulin measures. Copyright © 2003 Society of Chemical Industry     

Physical,chemical and sensorial properties of healthy and mixture breads in Portugal

This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition: Flor de Carregal had the highest protein content (14.59 %) and the lowest salt content (0.40 %), Pedregal had the highest fibre content (0.89 %), and Pazurara was the richest in minerals (4.90 %). Although the sensory properties of bread samples were not statistically different, Flor de Cabanas obtained the highest overall acceptability among the samples (6.95 points). With respect to the healthy bread samples, slight differences were observed on their physical and sensory properties, which may attributed to their similarity in ingredient compositions. Furthermore, significant differences were observed from the fiber, carbohydrate, protein and chloride contents of healthy bread samples. In comparison with the two types of breads, it was found that they have different chemical, physical and sensory properties. Sensory analysis also showed that regional breads were more preferred by the panellists, with an average punctuation for global appreciation of 5.83 against 4.71.     

Effect of the addition of different fibres on wheat dough performance and bread quality

A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre intake is commonly lower than recommended. In consequence, the development of foods with high fibre content should be desirable. The potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported. The effects of the addition of these fibres to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. Bread evaluation revealed that carob and pea fibre supplementation, although decreasing specific loaf volume (very slightly in the case of carob fibre), conferred softness to the bread crumbs. In addition, sensory evaluation showed that consumer panellists judged these fibre-enriched breads as acceptable. Therefore, their use, especially carob, allows an increase of the daily intake of fibre without promoting negative effects on the rheological properties of doughs or quality and overall acceptability of the resulting breads. The whole study indicates that these three fibres can be used as additives in breadmaking in order to fortify the diet.     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread

The objective of this study was to examine bread microstructure, oxygen diffusion properties, and gas exchange between bread and headspace after packaging in modified atmosphere (MA). Breads were produced at laboratory scale, and industrially produced breads were included as a reference. X-ray microtomography was applied to characterize the microstructure of the bread samples. For each sample type, oxygen diffusivity was calculated based on microstructural parameters. The samples for gas analyses were packaged under MA using vacuum compensation, using two vacuum strengths during the air evacuation step. The total porosity of all laboratory samples was above 75%, except for the side and bottom crusts which had a lower porosity (<70%). The porosities of the crumb and the side crust of the commercial bread were 80 and 76%, respectively. The connectivity density of the crumbs of the laboratory and commercial breads was 8 and 10 mm^?3, respectively. The crust showed a larger resistance to oxygen diffusion than the crumb, but for both bread regions, the diffusivity was maximally ten times smaller than that of oxygen in air. When considering all data obtained from the gas analysis in the headspace immediately after packaging, oxygen levels of 0.1 ± 0.1% for strong vacuum and 3.8 ± 2.9% for weak vacuum were obtained, which differed significantly (p < 0.05). The results of the laboratory samples corresponded well to those of industrially baked breads. It was concluded that vacuum strength during packaging determines gas transport in bread after packaging.     

复配杂粮馒头营养分析及稳定人体血糖效果研究

以小麦粉、黄豆粉、糙小米粉、杏仁粉、玉米粉、燕麦粉和谷朊粉为原料,制备一种营养相对均衡复配杂粮馒头.通过对其营养分析和餐后人体血糖值测定,结果表明:复配杂粮馒头营养均衡指数0.47,营养均衡性优于小麦馒头(INB =0.72),与血糖密切相关的碳水化合物和淀粉含量较低;与葡萄糖和小麦馒头比较,进食复配杂粮馒头后血糖升高...     

Modification of appetite by bread consumption: A systematic review of randomized controlled trials

The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was (“Bread”[MeSH]) AND (“Satiation”[MeSH] OR “Satiety response”[MeSH]), and the filter “clinical trials.” As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.     

发酵麦麸对面包膳食纤维组成及烘焙特性的影响

采用马克斯克鲁维酵母发酵麦麸制得富含天然酶的功能配料,分析麦麸发酵过程中纤维素酶活力变化,比较制作的麦麸面包(B₁)、发酵麦麸面包(B₂)、木聚糖酶麦麸面包(B₃)和复合麦麸面包(B₄)的膳食纤维组成及烘焙特性的差异。结果表明:马克斯克鲁维酵母具有较强的胞外β-葡萄糖苷酶生产能力,其酶活为6.98 U/g;在48 h麦麸发酵过程中,外切葡聚糖酶和β-葡萄糖苷酶的酶活不断提高,其酶活分别增加至6.06和21.70 U/g,不溶性膳食纤维(IDF)也持续降解至38.30 g/100 g。面团搅拌、醒发过程中,还原糖含量不断增加,且添加发酵麦麸的面包效果最明显。相比未发酵麦麸面包,添加发酵麦麸的面包体积、弹性及持水力都显著提升(p<0.05),气孔结构更加细腻。制作的4种面包中总膳食纤维(TDF)和阿拉伯木聚糖(AX)含量没有显著差异,而添加发酵麦麸及木聚糖酶都能促进面包中IDF和AX溶解。     

High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach

Resistant starches (RS) are important functional fibers with high potential for the development of healthy foods. The technological, nutritional, and commercial possibilities of introducing type 2 RS in white breads were studied. Four levels of maize RS (HM) as wheat flour replacement were evaluated: 0%, 10%, 20%, and 30% (control, HM10, HM20, and HM30, respectively). Thermal transitions experiments were assessed on doughs prior to breadmaking. The bread quality was studied by specific volume, color of crust and crumb, porosity, and texture of the crumb. The microstructure of the crumb was analyzed by environmental scanning electron microscopy (ESEM). Proximate composition and in vitro starch digestibility were performed to characterize the nutritional profile of breads and estimate the glycemic index (GI). Consumer acceptability of breads was also evaluated. Breads with HM showed great performance up to 20% replacement in the specific volume, the crumb porosity, and the texture. Replacement up to 30% caused major damage to those parameters. Differential scanning calorimetry runs demonstrated that HM starch did not gelatinize under the baking conditions, as confirmed by ESEM. The presence of increasing levels of native starch is thought to have the greatest influence on reducing the crust browning, increasing the crumblier texture and decreasing starch digestibility. With respect to the control, a high and progressive reduction in the estimated GI and an outstanding increase of fiber with increasing levels of HM were found. The sensory evaluation of HM20 bread showed that this level of substitution has great consumer acceptance, giving it the chance to become a healthy substitute of white bread.     

Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarely, there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study was to incorporate carob flour fractions of varying particle size on rice gluten-free breads prepared with carob/rice (15:85) flour blends. Carob flour particle size was controlled by fractionation or jet milling application. Quality features of gluten-free breads containing carob flour and commercially available gluten-free breads were compared. Carob flour addition led to breads with improved colour parameters, crumb structure, retarded firming and lower moisture loss compared to rice bread. Further improvement in specific volume, crumb hardness, protein and ash content and estimated glycaemic index (eGI) could be obtained by a careful selection of the particle size distribution of the carob flour. Carob breads prepared either with the coarsest or the finest fraction prepared using jet milling led to end products with the highest specific volume (≈2.2 g/cm³) and the lowest crumb hardness (≈5.5 N), although they had lower specific volume and harder crumbs than breads from commercial blends (≈3–4 g/cm³, 0.6–3.8 N). Nevertheless, rice-based bread made with the finest carob flour was superior considering its slower firming, protein content and lower eGI. The incorporation of carob flour obtained by jet milling in rice-based gluten-free breads led to end products with quality characteristics and sensory acceptance resembling commercial breads and high nutritional value.     

Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved.