Fenugreek fibre in bread: Effects on dough development and bread quality

被引：66

作者：

Huang, Ganhui ^{[1
,2
]}

Guo, Qingbin ^{[2
,3
]}

Wang, Cathy ^{[2
]}

Ding, Huihuang H. ^{[2
]}

Cui, Steve W. ^{[2
,3
]}

机构：

[1] Nanchang Univ, Sch Food Sci & Technol, Nanchang 330031, Jiangxi, Peoples R China

[2] Agr & Agri Food Canada, Guelph Res & Dev Ctr, Guelph, ON N1G 5C9, Canada

[3] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 71卷

关键词：

Fenugreek fibre; High dietary fibre bread; Farinograph; Low-field NMR; WATER MOBILITY; GLYCEMIC INDEX; DIETARY; H-1; NMR; GALACTOMANNAN; DIGESTIBILITY;

D O I：

10.1016/j.lwt.2016.03.040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influences of fenugreek fibre on the hydration and viscoelastic properties of bread dough, as well as the quality of fortified bread were studied using low-field NMR relaxation, farinograph, and texture analyser. Results from farinograph revealed that the incorporation of fenugreek fibre delayed the dough development time and increased the dough stable time. Low field NMR relaxation analysis indicated a distinct interaction of water with wheat flour protein and fenugreek fibre during mixing. Using home style Bread Maker, the high fenugreek fibre (9 g/100 g flour) bread with various dough water absorptions was prepared. The impacts of water absorption on bread quality in terms of loaf volume and gas cellular distribution were determined; the texture profiles along storage time were investigated as well, which indicated that fenugreek fibre could maintain bread quality during storage through enhancing the water holding capacity and lowering starch retrogradation (i.e. staling) rate. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：274 / 280

页数：7

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