■控制发芽促进全谷物的生理和生化变化,提高了它们的营养价值,并为面包制作提供了技术优势,作为传统全谷物的替代品。这项研究的目的是找到发芽条件的谷粒KleinValor小麦品种(TriticumaestivumL.),这将增加营养价值,而不会显着影响面筋蛋白,这在全麦烘焙食品中是必不可少的。
■化学和营养成分,评估了未发芽和发芽的全麦面粉悬浮液的酶活性和糊化特性。
■这种生物过程使我们能够获得发芽的全麦面粉,其化学成分具有不同程度的修饰。在25°C下发芽可观察到酶活性和代谢过程的增加,特别是α-淀粉酶,显着影响淀粉基质和相关的糊化特性。此外,由于内切木聚糖酶和蛋白酶的激活,对细胞壁和蛋白质基质的结构有较小但仍然显着的影响。相比之下,发芽在15和20°C24小时允许更好的过程控制,因为它导致营养改善,如游离氨基酸基团的更高含量,游离酚类化合物和抗氧化能力,以及较低的植酸含量。此外,由于α-淀粉酶和木聚糖酶的适度活化,它提供了技术功能优势。与对照面粉相比,观察到发芽的全麦面粉悬浮液的峰值粘度适度降低,而蛋白质降解没有明显延长。
■在温和的发芽条件下获得的具有中等酶活性的发芽全麦面粉可能是具有改善的营养价值和技术功能特性的全麦烘焙食品的有希望和有趣的成分。这种方法可以避免使用常规的面粉改良剂,因此对消费者的接受度具有积极的影响,并且能够用干净的标签来标记产品。
UNASSIGNED: Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (Triticum aestivum L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods.
UNASSIGNED: The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated.
UNASSIGNED: This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged.
UNASSIGNED: Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label.