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Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

文献类型： 外文期刊

作者： Li, Yunlong 1 ; Lv, Jing 2 ; Wang, Lei 3 ; Zhu, Yingying 3 ; Shen, Ruiling 3 ;

作者机构： 1.Shanxi Agr Univ, Shanxi Acad Agr Sci, Inst Food Sci & Technol, Taiyuan 030031, Shanxi, Peoples R China

2.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China

3.Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450000, Henan, Peoples R China

关键词： millet bran dietary fiber; dough rheology; steamed bread; digestion in vitro

期刊名称：APPLIED SCIENCES-BASEL （ 影响因子：2.679； 五年影响因子：2.736 ）

ISSN：

年卷期： 2020 年 10 卷 3 期

页码：

收录情况： SCI

摘要： Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

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