您好，欢迎访问江西省农业科学院 机构知识库！

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江西省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台