Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach

Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and... The significance of heat moisture treatment (HMT) of non-wheat teff (T), chestnut (CN), and chickpea (CP) flours on dough viscoelastic and thermal parameters and on the structural and nutritional pattern of breads was investigated in untreated (−) and HMT (+) associated wheat-based (WT) matrices (WT:T:CN:CP, 66.20:7:7, wt. basis). Suitable trends for the enhancement of the physical characteristics of breads in terms of larger specific volume, higher viscoelastic and textural profiles, with lower and slower staling kinetics on aging were achieved by the pairs T-CN+, T-CP+, CN-CP+, and CN + CP+. In addition, a fine and uniformly sized cell structure with similar cell wall thickness was achieved in crumb samples. The pair T-CN+ enhanced extracted bioaccessible polyphenols, and the pair CN + CP+ synergistically promoted the antiradical activity in breads. Blended breads can be labeled as high-fiber breads (≥ 6 g DF/100 g food), and a recommended daily consumption of 250 g of bread fulfilled from 44% (men) to 67% (women) of dietary fiber requirements. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food and Bioprocess Technology Springer Journals

Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach

Loading next page...
 
/lp/springer_journal/value-added-of-heat-moisture-treated-mixed-flours-in-wheat-based-tsKL0gyntG
Publisher
Springer Journals
Copyright
Copyright © 2018 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Chemistry; Food Science; Chemistry/Food Science, general; Agriculture; Biotechnology
ISSN
1935-5130
eISSN
1935-5149
D.O.I.
10.1007/s11947-018-2125-2
Publisher site
See Article on Publisher Site

Abstract

The significance of heat moisture treatment (HMT) of non-wheat teff (T), chestnut (CN), and chickpea (CP) flours on dough viscoelastic and thermal parameters and on the structural and nutritional pattern of breads was investigated in untreated (−) and HMT (+) associated wheat-based (WT) matrices (WT:T:CN:CP, 66.20:7:7, wt. basis). Suitable trends for the enhancement of the physical characteristics of breads in terms of larger specific volume, higher viscoelastic and textural profiles, with lower and slower staling kinetics on aging were achieved by the pairs T-CN+, T-CP+, CN-CP+, and CN + CP+. In addition, a fine and uniformly sized cell structure with similar cell wall thickness was achieved in crumb samples. The pair T-CN+ enhanced extracted bioaccessible polyphenols, and the pair CN + CP+ synergistically promoted the antiradical activity in breads. Blended breads can be labeled as high-fiber breads (≥ 6 g DF/100 g food), and a recommended daily consumption of 250 g of bread fulfilled from 44% (men) to 67% (women) of dietary fiber requirements.

Journal

Food and Bioprocess TechnologySpringer Journals

Published: Jun 2, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off