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Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
Food Chem. 2019 Oct 01; 294:87-95.FC

Abstract

Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB). Effects of QF on baking performance, antioxidant activity and digestibility of WB were studied. The results indicated that with an addition of a small amount of QF (5%) would not affect the baking performance of WB, while higher amounts of QF (10% and 15%) resulted in smaller specific volume, increased hardness and coarse porosity, since QF changed gluten secondary structure and disrupted gluten network. However, sensory evaluation showed that the flavor of WB enhanced significantly with increasing QF addition. More importantly, WB containing QF exhibited improved antioxidant activity and reduced in vitro digestibility with lower estimated glycemic index (eGI) and higher content of slowly digestible starch (SDS) and resistant starch (RS). Our findings indicate that QF-fortified bread is promising to be developed as a functional food with relatively lower eGI and more effective antioxidant properties.

Authors+Show Affiliations

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: zhgluo@scut.edu.cn.College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd, New Brunswick, NJ 08901, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31126509

Citation

Xu, Xiaojuan, et al. "Effect of Quinoa Flour On Baking Performance, Antioxidant Properties and Digestibility of Wheat Bread." Food Chemistry, vol. 294, 2019, pp. 87-95.
Xu X, Luo Z, Yang Q, et al. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chem. 2019;294:87-95.
Xu, X., Luo, Z., Yang, Q., Xiao, Z., & Lu, X. (2019). Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chemistry, 294, 87-95. https://doi.org/10.1016/j.foodchem.2019.05.037
Xu X, et al. Effect of Quinoa Flour On Baking Performance, Antioxidant Properties and Digestibility of Wheat Bread. Food Chem. 2019 Oct 1;294:87-95. PubMed PMID: 31126509.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. AU - Xu,Xiaojuan, AU - Luo,Zhigang, AU - Yang,Qingyu, AU - Xiao,Zhigang, AU - Lu,Xuanxuan, Y1 - 2019/05/08/ PY - 2018/12/14/received PY - 2019/03/15/revised PY - 2019/05/07/accepted PY - 2019/5/26/entrez PY - 2019/5/28/pubmed PY - 2019/7/17/medline KW - Antioxidant activity KW - Dough microstructure KW - In vitro digestibility KW - Quinoa flour KW - Secondary structure of gluten KW - Wheat bread SP - 87 EP - 95 JF - Food chemistry JO - Food Chem VL - 294 N2 - Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB). Effects of QF on baking performance, antioxidant activity and digestibility of WB were studied. The results indicated that with an addition of a small amount of QF (5%) would not affect the baking performance of WB, while higher amounts of QF (10% and 15%) resulted in smaller specific volume, increased hardness and coarse porosity, since QF changed gluten secondary structure and disrupted gluten network. However, sensory evaluation showed that the flavor of WB enhanced significantly with increasing QF addition. More importantly, WB containing QF exhibited improved antioxidant activity and reduced in vitro digestibility with lower estimated glycemic index (eGI) and higher content of slowly digestible starch (SDS) and resistant starch (RS). Our findings indicate that QF-fortified bread is promising to be developed as a functional food with relatively lower eGI and more effective antioxidant properties. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31126509/Effect_of_quinoa_flour_on_baking_performance_antioxidant_properties_and_digestibility_of_wheat_bread_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30830-1 DB - PRIME DP - Unbound Medicine ER -