Analysis on Improving Bread Quality and Nutritional Characteristics by Adding Coarse Grain Powder
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Abstract:
Using quinoa flour, oat flour and high-gluten flour as the main raw materials, a new type of multigrain bread was prepared. Through single factor and orthogonal experiments, the effects of the amount of multigrain flour, yeast, xylitol, and butter on the sensory and specific volume of bread were studied, and the best process formula of quinoa-oat compound bread was determined: the ratio of quinoa flour to oat flour was 1:2, yeast addition 3.0%, xylitol addition 11%, butter addition 8%. Taking wheat bread as a comparison, the functional characteristics of multigrain bread such as anti-oxidation, in vitro digestibility, and pre-glycemic index were analyzed. The results showed that the antioxidant capacity of the multigrain bread was 0.054 mmol/g (calculated as FeSO4), which was much higher than 0.0048 mmol/g of the control bread; the amount of starch hydrolyzed in the multigrain bread tended to be stable after 90 min. Though the starch hydrolysis rate decreased after 30 minutes, it was always on the rise. The glycemic index of multigrain bread is determined to be 57.42, which is a medium glycemic index food. The results showed that the contents of protein, fat and total fiber were higher than those of wheat bread, and the nutritional value was higher. For ordinary bread, adding quinoa and oats to the bread can serve as a dietary supplement for antioxidants and delay the digestion of starch in the body. This provides technical support for the application of multigrain in bread.
