4.7 Article

Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

期刊

FOOD CHEMISTRY
卷 374, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131710

关键词

Wheat; Sourdough; Breadmaking; Ancient wheats; Dietary fibre

资金

  1. Dutch Government -TKI-Top Knowledge Institute [TKI1601P01]
  2. Biotechnology and Bio-logical Sciences Research Council (BBSRC) [BB/P016855/1]
  3. BBSRC [BBS/E/C/000I0250] Funding Source: UKRI

向作者/读者索取更多资源

The study found that bread wheat flour contained higher concentrations of total dietary fiber and fructans, and yeast and sourdough fermentation could reduce the concentration of fructans, with yeast having a greater effect.
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据