In the present study, the use of taro flour was investigated for the production wheat flour bread (WFB) and gluten‐free bread (GFB). In both types of breads, the substitution level of taro flour was 3.15%, 6.30%, 12.50%, 18.70%, and 25.00%. The results of the study showed that the storage modulus (G′) value was higher than the loss modulus (G″) value in all the bread doughs. Addition of taro flour to wheat flour and gluten‐free doughs increased the G′ and G″ values and had strengthening effect on dough structure. Specific volumes of bread samples were ranged from 1.97 to 2.54 ml/g for WFB, from 1.61 to 2.20 ml/g for GFB. Higher resistant starch content was observed in GFB samples than WFB. Dietary fiber content increased significantly as taro flour addition was increased in both formulations (p < .05). Acceptable sensorial properties were achieved with the substitution level of 12.50% for WFB and 18.70% for GFB.

中文翻译：

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小麦粉面包和无麸质面包中芋头粉的使用：流变学，技术和一些营养特性的评估

在本研究中，对芋头粉在生产小麦粉面包（WFB）和无麸质面包（GFB）中的用途进行了研究。在两种面包中，芋头粉的替代水平为3.15％，6.30％，12.50％，18.70％和25.00％。研究结果表明，在所有面包面团中，储能模量（G）值均高于损耗模量（G ”）。在小麦面粉和无麸质面团中添加芋头粉会增加G '和G''值并具有对面团结构的强化作用。面包样品的比容对于WFB为1.97至2.54 ml / g，对于GFB为1.61至2.20 ml / g。在GFB样品中观察到的抗性淀粉含量高于WFB。随着两种配方中芋头粉添加量的增加，膳食纤维含量也显着增加（p  <.05）。可接受的感官特性获得了替代，其中WFB为12.50％，GFB为18.70％。