Abstract：
This study investigated the effect of low-intensity pulsed electric field (PEF) (0.3-0.7 kV/cm) and/or germination (0-72 h, 20 °C) on faba beans prior to flour- and breadmaking. PEF (0.5 and 0.7 kV/cm) had no significant effect on the germination performance of faba bean but had a positive effect on in vitro starch and protein hydrolysis of PEF-treated beans germinated for 72 h. The incorporation of flour from soaked, germinated, PEF-treated, and PEF-treated+germinated faba beans into wheat bread, at 30% mass level, improved the nutritional composition (total starch and protein contents) and protein digestibility but it reduced the specific volume and increased the density, brownness, and hardness of the bread. This finding shows for the first time that PEF-treatment (<0.7 kV/cm) of faba beans followed by germination (72 h) improved in vitro starch and protein hydrolysis of its flour and the protein digestibility at gastric phase of its enriched wheat bread.
摘要：
这项研究调查了低强度脉冲电场（PEF）（0.3-0.7kV/cm）和/或发芽（0-72h，20°C）在面粉和面包制作之前在蚕豆上。PEF（0.5和0.7kV/cm）对蚕豆的发芽性能没有显着影响，但对PEF处理的发芽72h的豆的体外淀粉和蛋白质水解有积极影响。发芽,PEF处理,用PEF处理的蚕豆发芽成小麦面包，在30%质量水平下，改善了营养成分（总淀粉和蛋白质含量）和蛋白质消化率，但降低了比容并增加了密度，棕色,和面包的硬度。这一发现首次表明，PEF处理（<0.7kV/cm）的蚕豆，然后发芽（72h）改善了面粉的体外淀粉和蛋白质水解以及富含小麦的胃期蛋白质消化率面包。
