Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread
文献类型： 外文期刊
作者： Li, Jingjing 1 ; Hu, Shuai 6 ; Xu, Mengyu 1 ; Min, Fangfang 1 ; Yu, Tian 1 ; Yuan, Juanli 2 ; Gao, Jinyan 3 ; Chen, Hongbing 1 ; Wu, Yong 1 ;
作者机构： 1.Nanchang Univ, Sino German Joint Res Inst, Nanchang 330047, Peoples R China
2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
3.Nanchang Univ, Sch Food Sci, Nanchang 330047, Peoples R China
4.Nanchang Univ, Sch Pharmaceut Sci, Nanchang 330006, Peoples R China
5.Nanchang Univ, Jiangxi Prov Key Lab Interdisciplinary Sci, Nanchang 330047, Peoples R China
6.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, Nanchang 330200, Jiangxi, Peoples R China
关键词： Elm bark flour; Whole foxtail millet grain; Gluten-free bread; Bread quality
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.1； 五年影响因子：3.8 ）
ISSN： 0022-1155
年卷期： 2023 年 60 卷 3 期
页码：
收录情况： SCI
摘要： Elm bark (Ulmus pumila L.) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tan delta < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 +/- 0.13 cm(3)/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour-water combination, specific volume (2.15 +/- 0.09 cm(3)/g) and hardness (6.83 +/- 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products.
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