Effect of the Source of Fiber in Bread-Based Diets on Blood and Liver Lipids in Rats

Fiber in 12 types of breads was tested for effect on blood and liver lipid levels in normolipidemic young rats. Breads provided the same, 4.I%, level of total, but variable levels of soluble, fiber in the diets. Over one-fifth of the total dietary fiber in corn tortillas, oatmeal bread, white bread and two multigrain breads containing vegetable powder was soluble fiber. Diet based on white bread was the only 100% bread diet; sucrose was added to the other 11 diets to equalize the content of available carbohydrates. Results showed that soluble fiber was negatively correlated with seturn cholesterol (r, ?0.38) and serum triglycerides (r, —0.36) but positively correlated with:liver cholesterol (r, 0.53); the reverse was true for three other experimental variables, namely sucrose and casein added to the diets and weight gains of the animals. This latter observation apparently negated, to some extent, the hypolipidemic effect of certain bread types tested.     

麦麸膳食纤维添加对面包和馒头品质影响

将麦麸膳食纤维添加于面粉中制作面包和馒头,通过感官评价来研究麦麸膳食纤维添加量对面包和馒头品质的影响.实验结果表明,在面包或馒头中添加5%麦麸膳食纤维较适宜,不会明显降低面包和馒头的感官性状和内部品质,而且口感细腻.无麸皮干涩味,感官评分最高.     

瞬时高压处理后膳食纤维对面包品质的影响

主要研究经不同压力处理后的大豆膳食纤维对面包质构、口感及储藏期的影响。实验结果表明,添加经高压处理后膳食纤维的面包其内部组织更致密均匀、咀嚼性更强、储存期增长,但面包硬度增加、弹性降低,且采用140MPa处理后的膳食纤维可获得较好的外观、组织特性及保存期。     

米糠可溶性膳食纤维对馒头抗老化特性的影响

为了提高小麦面制品的抗老化能力,本研究将脱脂米糠可溶性膳食纤维以不同的比例加入小麦淀粉,经面团发酵后制成馒头,分析该馒头的品质变化及抗老化效果.结果 表明,米糠膳食纤维的加入能够延缓馒头的老化.当添加量为5％时,面团的膨胀体积最大,与对照组相比馒头的硬化速率降低了35％,且在4℃下贮藏5d后,硬度、咀嚼度分别降低了33...     

Peanut Hull Flour as a Potential Source of Dietary Fiber

Peanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source. The yield of PHF from the sheller-run hulls ranged from 15–33%. The PHF averaged 47.3% crude fiber. The neutral detergent fiber content was 78.1% and consisted of 25.5% lignin, 18.0% hemicellulose, and 34.6% cellulose. Fourteen elements were determined in the ash: P, Ca, Mg, and K were present in the highest concentrations. Holding capacities were 3.1g water/g flour and 1.7g oil/g flour. Cation exchange capacity was 1.0 meq/g flour; emulsifying capacity, 26.6 ml oil/g flour. Gross energy content was 4.57 Kcal/g, but about 0.52 Kcal/g would be available in the monogastric digestive system. Toasting caused a slight darkening of the flour and the flours had a slight peanut flavor. Thus, PHF seems to have potential for use as dietary fiber.     

Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants

Comparative studies were conducted in this paper to investigate the effects of added dietary fiber (DF) and/or phenolic antioxidants on the properties of bread dough and finished bread. Breads were developed in the absence (control bread), or presence of apple pectin and/or fruit phenolic extracts (treated breads), and subjected to quality evaluation (attributes including color, weight, and volume) and characterization of chemical and rheological properties. Chemical analyses revealed that breads with added phenolic extracts had greater antioxidant activity and higher extractable phenolic content, than control bread and the treated breads with added apple pectin(s). The measured antioxidant activity was mainly derived from the phenolics present in bread. Storage modulus G' (elasticity) and loss modulus G″ (viscocity) of the treated bread dough with added pectin(s) only were higher than those of control dough. The G' or G″ of the treated breads incorporated with a combination of a pectin and fruit phenolic extract depended on the type of phenolic extract (that is, apple and blackcurrant extracts behaved differently from kiwifruit extract). The G' and G″ at the final baking step were higher than those of other stages, indicating an increase in cross-linking among polymeric molecules and bread particles of high molecular weight. We conclude that the added pectin and/or phenolic extract had influenced bread dough cross-linking microstructure and bread properties through being involved in the interactions with bread components such as wheat proteins during dough development and bread baking. PRACTICAL APPLICATION: Dietary fibers and phytochemicals (including phenolic antioxidants) have long been recognized as the active nutrients responsible for the health benefits of fruit and vegetables to humans. Interest in incorporating bioactive ingredients such as dietary fiber and phenolic antioxidants into popular foods like bread has grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the development of bread dough. This paper reports the findings associated with the properties of the functional breads enhanced with apple pectin and apple, blackcurrant, and kiwifruit phenolic extracts. Results of this paper indicate that the success of the development of such functional breads is ultimately determined by the interactions among added bioactive ingredients and other bread components.     

姬松茸膳食纤维在面包生产中应用的研究

将经不同方法处理的姬松茸膳食纤维用于面包的生产,采用正交试验法对影响产品品质的主要因素进行分析,最终确定最佳工艺条件为:姬松茸膳食纤维采用挤出处理,粒度为0．175mm,用量为15%,面包添加剂用量1．0%,面包生产方法采用快速发酵法,按此工艺生产的面包综合品质最好。     

红薯渣膳食纤维的制备及其对面包品质的影响

采用水提法和酶提法制备红薯渣膳食纤维,并比较了不同工艺制备的膳食纤维的含量及理化性质,研究了将其作为添加剂添加到面包中对面包品质的影响。结果显示：酶提法制备的膳食纤维纯度较水提法高,含量达到62．45％,其中SDF含量为2．52％,IDF含量为59．93％。以水提法制备的膳食纤维代替5％面粉。加水量为57％时面包的品质最佳;以酶提法制备的膳食纤维代替5％面粉,加水量为72％时,面包的品质最佳。     

添加萌发绿豆粉对面包品质的影响研究

为提高杂粮加工利用途径,开发杂粮新食品,本研究以明绿豆为萌发绿豆粉原料,考察了萌发绿豆粉的添加量对面包品质的影响。通过单因素实验确定萌发绿豆粉添加量最适范围为5%～10%,采用正交试验对面包制作配方进行优化得出:萌发绿豆粉添加量6%,酵母添加量3%,白砂糖添加量16%,黄油添加量9%,此时面包具有良好的品质与风味。与普通面包粉的粉质特性相比,当萌发绿豆粉添加量为6%时,面团的粉质特性差异不大,其吸水率升高为68.4%,面团形成时间缩短4.8min,粉质质量指数达145;且可溶性膳食纤维含量增加58.62%,不可溶性膳食纤维含量减少24.26%。     

豌豆蛋白粉馒头加工工艺研究

将豌豆蛋白粉作为营养强化剂加入小麦粉中以改善馒头的口感、风味,丰富馒头的种类,增加食用者对蛋白质的摄入。选取豌豆蛋白粉添加量、加水量、二次发酵时间和馒头坯揉制次数4个因素,设计单因素和L9(34)正交试验。结果表明:豌豆蛋白粉添加量为6%、加水量为54%、二次发酵时间为45 min、馒头坯揉制次数为12次,得到豌豆蛋白粉馒头品质较好。将豌豆蛋白粉馒头与小麦粉馒头比较,蛋白质、不饱和脂肪酸、膳食纤维、赖氨酸的含量高于小麦馒头,添加豌豆蛋白粉明显改善了馒头品质,感官评分检验在5%水平下t=5.582,大于t9(5%)=2.262,两者存在显著差异,豌豆蛋白粉馒头感官性状、营养价值均优于小麦馒头。     

半固态酶解法改性挤压麦麸的制备及其对含麸馒头品质的影响

为提高麦麸中可溶性膳食纤维含量,改善含麸面制品食用品质,使用木聚糖酶对挤压麦麸进行半固态酶解改性处理,并将改性麦麸回添至面粉中制作含麸馒头,探讨改性麦麸最适添加量及其对含麸馒头的比容、质构和风味的影响。结果表明:当酶解时间4 h、木聚糖酶添加量1000 U/g麦麸、液料比1.0:1 mL/g时,改性麦麸中可溶性膳食纤维的含量达到6.24%,与原麦麸相比提高了89.09%;当改性麦麸添加量为7.5%时含麸馒头的比容达到最大（3.08 mL/g）,馒头品质最佳;与原麦麸相比,加入改性麦麸后,馒头的硬度和咀嚼性分别降低了41.19%和42.35%,比容升高了25.00%,均与空白组无显著性差异。麦麸的改性处理不仅有效增加了2-甲基吡嗪等令人愉快的挥发性风味成分浓度,同时降低了二乙二醇、二甲醚等原麦麸的不良风味。因此,挤压麦麸经过半固态酶解处理后,能有效改善含麸馒头的品质,同时使其具有浓郁的麦香味,为麦麸在主食面制品中的应用提供了新思路。     

Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content

High consumption of bread provides a lot of salt, but it can also provide a lot of fiber to the diet. The use of labels on bread could encourage consumers to choose bread with improved nutritional value, i.e., with reduced salt and increased fiber content. The aim of the study was to explore the impact of the different nutritional information on preferences regarding bread (wheat plain roll) with reduced sodium content and bread enriched with fiber. The survey was carried out among a group of 330 adult consumers in 2015 in the southern part of Poland. The conjoint analysis design included four product attributes – two nutritional claims (“Low salt content” and “Source of dietary fiber”), fiber content, and salt content. The mean part-worth utilities of individual product attributes and the relative importance of attributes within the sample were calculated using SAS procedures. Next, cluster analysis, based on the individual utilities, was undertaken to identify groups (clusters) of consumers with similar preferences. Salt content had higher relative importance for the participants in comparison with both claims, while the relative importance of dietary fiber content was the lowest. The relative importance of both nutritional claims was almost equal, namely 25.5% for the fiber claim and 25.4% for the salt claim. The results of cluster analysis showed strong heterogeneity in consumer reactions to the attributes of the tested product. To conclude, providing information about the salt and fiber content of bread is necessary to encourage a healthy choice, but the claims placed on bread packaging seem to be insufficient as they contribute to the avoidance of the product. Increasing consumer awareness of nutrition claims of foods is required.     

板栗黄酒渣粉对小麦粉面包品质特性、微观结构、生物活性成分及抗氧化性影响的研究

为了提高板栗资源的利用率,将板栗黄酒渣粉(Chinese chestnut rice wine residue flour,WRF)作为膳食纤维源和生物活性物质源应用于小麦粉面包中,以改善小麦粉面包的营养结构并探讨开发WRF强化面包的可行性。研究了自然干燥板栗黄酒渣粉(Natural-dried Chinese chestnut rice wine residue flour,NDWRF),烘箱干燥板栗黄酒渣粉(Oven-dried Chinese chestnut rice wine residue flour,ODWRF),真空冷冻干燥板栗黄酒渣粉(Vacuum freeze-dried Chinese chestnut rice wine residue flour,VFDWRF)的基本组成成分、理化特性、微观结构以及以WRF作为膳食纤维源和生物活性物质源添加到小麦粉面包中,对其品质特性、微观结构、生物活性成分及抗氧化性的影响。试验表明,3种干燥方式渣粉的基本营养成分、膳食纤维、总多酚、总黄酮和类胡萝卜素含量以及pH、色度L*、a*、b*值、持水力、持油力、溶胀力、DPPH自由基清除率、ABTS自由基清除率、铁还原能力均存在显著性差异,其扫描电镜微观结构差异不显著,傅里叶红外光谱分析其结构基团基本相同,X射线衍射图谱分析其晶体结构存在明显差异。WRF的不同添加水平对小麦粉面包的理化特性、质构特性、微观结构、生物活性物质含量、抗氧化特性以及感官特性均具有显著性影响。2%~4%WRF添加水平对小麦粉面包总体可接受性影响不显著,3种WRF可纳入小麦粉面包的最高水平均达4%。     

Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

The suitability of an emulsifier, sucrose ester, to enhance the proportion of dietary fiber in white pan bread was examined. The substitution of dietary fiber from sugarcane bagasse and a commercial dietary fiber (Solka Floc^® 900) were varied from 0 to 15 g/100 g of wheat flour mass. Expansion and stickiness of dough, volume, specific volume, firmness and springiness of bread, including sensory evaluation all decreased as each of dietary fiber increased. Bread properties improved with sucrose ester addition. Bread made by 10 g/100 g of each dietary fiber substitution, was scored favorable by consumer when sugar ester was added at 1.5 g/100 g as wheat flour mass.     

可溶性玉米膳食纤维在面包中的应用

本实验研究了可溶性玉米膳食纤维面包的最佳配方,及其可溶性玉米膳食纤维对面包质构特性、面包老化和面团流变学特性的影响。     

籽粒苋保健面包的研制(II)——籽粒苋对赖氨酸和膳食纤维的营养强化作用

以 5%、10 %、15%、2 0 %、2 5%籽粒苋粉代替小麦粉 ,制成籽粒苋保健面包。对这类面包中赖氨酸、膳食纤维含量进行分析 ,结果表明籽粒苋粉能明显提高赖氨酸和膳食纤维的含量 ,特别是能改善可溶性膳食纤维与不溶性膳食纤维的配比。与全麦粉面包相比 ,籽粒苋面包中蛋白质的提高率为 0 .58%～ 6 .91% ,赖氨酸含量提高率为 13.50 %～ 56 .57% ,总膳食纤维提高 8.2 6 %～ 39.4 5% ,不溶性膳食纤维提高 7.91%～33.33% ,可溶性膳食纤维提高 9.76 %～ 6 5.85% ;而脂肪的含量则随籽粒苋粉的增加而减少。由于籽粒苋对赖氨酸和膳食纤维具有强化作用 ,使籽粒苋保健面包可以作为高脂血症、糖尿病和肥胖人群的理想食品     

Binding of Zinc to Apple Fiber, Wheat Bran, and Fiber Components

Zinc ion binding to commercial brans, fiber, and fiber components was studied by equilibrium dialysis. Maximum initial concentration of zinc bound by 50 ma of apple fiber (AF) and wheat bran (WB) at pH 7.2 was 220 μg. AF and WB binding capacities were significantly lower for soluble fractions than for unfractionated materials. The water-soluble fraction's binding capacity was 90% lower for AF than for WB. Hemicellulase and phytase slightly increased AF binding capacity but reduced WB capacity. Pectinase increased both AF and WB capacity slightly. Binding capacities of commercially available individual fiber components decreased in the order: lignin > polypectin > pectin > gum > cellulose. Zinc-binding capacities of various dietary fiber types differ, accounting for different zinc bioavailabilties of some foods.     

添加改性麸皮对含麸皮面包结构及消化特性的影响

采用酶解-高压湿热处理对小麦麸皮进行改良,将改良后的小麦麸皮回添至高筋粉中获得不同麸皮含量的面粉,制作含麸皮面包,研究改良麸皮添加量对含麸皮面包的结构及消化特性的影响规律。结果表明：改良后的小麦麸皮中脂肪酶残余酶活降至0,不溶性膳食纤维含量从37.38%降低至15.64%,持水力升高了41.26%。与改良前的含麸皮面包相比,改良后的含麸皮面包香气浓郁,比容、硬度、弹性都得到了明显的改善。随着改良麸皮添加量增加,面包的老化程度降低、比容降低、硬度增加、弹性降低、感官品质降低。添加改良麦麸的含麸皮面包抗性淀粉含量增加,淀粉水解率降低。此外,改良麦麸显著降低了面包血糖生成指数。     

莲藕膳食纤维法式小面包的生产配方研究

添加适量藕渣粉和藕汁,采用直接发酵法生产法式小面包,在预实验确定法式小面包的基本生产配方及工艺要点的条件下,对关键原辅料用量进行了单因素和正交实验,最终确定糕点粉、藕汁、藕渣粉、食品添加剂(面包改良剂和单甘酯混合物,重量比为2:3)的最佳用量分别为20%、21%、6%、1.5%,生产的莲藕膳食纤维法式小面包比容、色香味、口感及质构纹理俱佳。     

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.