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Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-12 , DOI: 10.1111/ijfs.14480 Yesmin A. Begum 1 , Sourav Chakraborty 1 , Sankar C. Deka 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-12 , DOI: 10.1111/ijfs.14480 Yesmin A. Begum 1 , Sourav Chakraborty 1 , Sankar C. Deka 1
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The effect of fortification of dietary fibre (DF) on dough rheology, quality characteristics and in vitro starch digestibility of bread was studied. Bread was prepared incorporating DF (2–4 g per 100 g of flour mixture). Rheological study of dough showed an increase in dough stiffness and elasticity with higher incorporation of the DF. The results of chemical composition revealed that addition of DF increased total DF (19.65 g per 100 g) content of bread. However, incorporation of 2 g per 100 g DF of flour mixture with 66 g per 100 g moisture showed higher water retention and specific volume of 86.76% and 5.83 cm3 g−1, respectively, which was close to control bread. Improved textural property with acceptable sensory attributes was observed for bread fortified with 2 g per 100 g DF of flour mixture and 66 g per 100 g moisture content. Incorporation of DF (2–4 g per 100 g of flour mixture) showed a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch (SDS) content with lower predicted glycaemic index (pGI) than control bread.
中文翻译：
食用香蕉片中提取的膳食纤维强化面包：其品质特征和体外淀粉消化率
研究了强化膳食纤维（DF）对面团流变学特性，面包品质特性和淀粉体外消化率的影响。面包中加入了DF（每100克面粉混合物2-4克）。面团的流变学研究表明，随着DF含量的增加，面团的硬度和弹性会增加。化学成分的结果表明，添加DF可以增加面包的总DF（每100克19.65克）含量。但是，每100克DF面粉混合物中加入2克，每100克水分中加入66克面粉，则显示出更高的保水性，比容为86.76％和5.83 cm 3 g -1分别接近控制面包。对于每100 g DF面粉混合物2 g和每100 g水分含量66 g强化的面包，观察到具有可接受的感官属性的改善的质地特性。DF的掺入（每100克面粉混合物中有2-4克）显示了快速消化淀粉（RDS）的减少和缓慢消化淀粉（SDS）含量的增加，并且预测的血糖指数（pGI）低于对照面包。
更新日期：2020-01-12
中文翻译：
食用香蕉片中提取的膳食纤维强化面包：其品质特征和体外淀粉消化率
研究了强化膳食纤维（DF）对面团流变学特性，面包品质特性和淀粉体外消化率的影响。面包中加入了DF（每100克面粉混合物2-4克）。面团的流变学研究表明，随着DF含量的增加，面团的硬度和弹性会增加。化学成分的结果表明，添加DF可以增加面包的总DF（每100克19.65克）含量。但是，每100克DF面粉混合物中加入2克，每100克水分中加入66克面粉，则显示出更高的保水性，比容为86.76％和5.83 cm 3 g -1分别接近控制面包。对于每100 g DF面粉混合物2 g和每100 g水分含量66 g强化的面包，观察到具有可接受的感官属性的改善的质地特性。DF的掺入（每100克面粉混合物中有2-4克）显示了快速消化淀粉（RDS）的减少和缓慢消化淀粉（SDS）含量的增加，并且预测的血糖指数（pGI）低于对照面包。
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