Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach
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.
| Main Authors: | , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2018-06-02
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| Subjects: | Heat moisture treatment, Flour, Dough, Bread, Functionality, Nutritional value, |
| Online Access: | http://hdl.handle.net/10261/167546 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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