Effect of storage conditions on the textural properties and in vitro digestibility of wheat bread containing whole quinoa flour  

作　　者：Hongwei Cao Xiaoxue Wang Xiaoxuan Wang Xiao Guan Kai Huang Yu Zhang 

机构地区：[1]School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,PR China [2]National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center,Shanghai,PR China

出　　处：《Food Bioscience》2022年第5期783-791,共9页食品生物科学（英文）

基　　金：supported by the Shanghai Agriculture Applied Technology Development Program(2021-02-08-00-12-F00780);the National Natural Science Foundation of China(32102140);Shanghai Sailing Program(20YF1433400);the Domestic Science and Technology Cooperation Projects of Shanghai(21015801100);Young Elite Scientists Sponsorship Program by CAST(2021QNRC001).

摘　　要：This research aimed to clarify the evolution of textural characteristics and in vitro digestibility under different storage conditions.Quickly increasing hardness and decreasing resilience was observed in quinoa bread after 5d cold(4℃)storage.However,when stored at18℃for 5d,bread crumb still maintains a dense alveographic with 52.33%of cell density and 33.76%area fractions.In addition,the starch digestion rate decreased with increasing retrogradation degree.Scanning electron microscope(SEM)characterizations illustrated that the chunky matrix gradually disappeared with digestion.However,quinoa starch(QS)granules were the most difficult to digest owing to the relative intactness and wrapping in the protein-starch bulk.Meanwhile,X-ray diffraction(XRD)showed that the crystal structure of starch remained 21.09%stored in frozen conditions,and wheat type-A(WA)starch was mainly involved in gelatinization.The results of water migration proved that water participated in the retrogradation of starch and affected the quality of quinoa bread.Overall,bread stored in frozen conditions can maintain good texture characteristics and slow starch digestion rate.This study indicates that quinoa flour fortified bread has the potential to be developed as staple food with both low glycemic index values and storage stability.

关 键 词：Quinoa bread STARCH RETROGRADATION Texture Storage In vitro digestion 

分 类 号：TS201[轻工技术与工程—食品科学]