The role of β-glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley-enriched bread
文献类型： 外文期刊
第一作者： Yang, Mei
作者： Yang, Mei;Zhang, Shuo;Wang, Qian;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Yang, Mei
作者机构：
关键词： Highland barley bread; in vitro starch digestion; beta-glucan; beta-glucanase
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.6； 五年影响因子：3.1 ）
ISSN： 0950-5423
年卷期： 2024 年
页码：
收录情况： SCI
摘要： This study aims to evaluate how beta-glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that beta-glucanase reduced the dough's viscoelasticity and enhanced its extensibility, softness, alpha-helix (2.52%-16.12%), beta-sheet (11.10%-31.66%) and free sulfhydryl content (22.70%-34.49%). This helped to mitigate the negative effects of a high beta-glucan content on the wheat/highland barley dough (P < 0.05). Moreover, beta-glucanase improved the specific volume (44.67%-56.56%) and springiness (5.56%-40.41%) as well as reduced the hardness of wheat/highland barley bread (7.50%-71.32%). Furthermore, as the higher content of slowly digestible starch (20.81%-30.84%) reduced the enzymatic rate (k value), beta-glucanase-treated wheat/highland barley bread exhibited lower starch digestibility (66.17%-71.16%) than white bread (75.37%). Therefore, this study indicated that beta-glucanase played an offsetting role on highland barley bread while maintaining relatively low starch digestibility.
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