Marjeta Kozin (Avtor), Nika Markanovič (Avtor), Maja Mikulič Petkovšek (Avtor), Robert Veberič (Avtor), Petra Terpinc (Avtor)

Povzetek

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% “germinated + fermented” spelt flour (GFB5) and 5% pasteurised “germinated + enzymatic treated” spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% “germinated + fermented” spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

Ključne besede

kruh;pirina moka;kaljenje;reološke lastnosti;senzorične lastnosti;fenolne spojine;antioksidativna učinkovitost;bioprocessed bread;rheological properties;sensory properties;extractable and bound phenolics;antioxidant activity;HPLC-MS;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 664.6/.7:633.11:547.56
COBISS: 149233411 Povezava se bo odprla v novem oknu
ISSN: 1420-3049
Št. ogledov: 16
Št. prenosov: 2
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: kruh;pirina moka;kaljenje;reološke lastnosti;senzorične lastnosti;fenolne spojine;antioksidativna učinkovitost;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 1-22
Letnik: ǂVol. ǂ28
Zvezek: ǂissue ǂ8, [article no.] 3428
Čas izdaje: Apr. 2023
DOI: 10.3390/molecules28083428
ID: 18873806