文章基本信息

标题：Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
本地全文：下载
作者：Mariagrazia Molfetta ; Giuseppe Celano ; Fabio Minervini 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：7
页码：1613
DOI：10.3390/foods10071613
出版社：MDPI Publishing
摘要：Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.
关键词：bread; glycaemic index; antioxidant activity; essential free amino acids; gamma-aminobutyric acid bread ; glycaemic index ; antioxidant activity ; essential free amino acids ; gamma-aminobutyric acid