Document Detail

Nutritional and functional added value of oat, Kamut(®) , spelt, rye and buckwheat versus common wheat in breadmaking.
MedLine Citation:
PMID:  21337578     Owner:  NLM     Status:  Publisher    
BACKGROUND: Multicereal/pseudocereal blends based on major and minor seeds with high nutritional profile appear as a promising strategy, hardly explored, to obtain enhanced value grain-based foods such as bread. RESULTS: In a preliminary stage the suitability of minor/ancient cereals (rye, oat, Kamut(®) wheat, spelt wheat) and pseudocereals (buckwheat) was assessed in single (100% of wheat flour replacement) and multigrain (from 20 to 44% of wheat flour replacement) matrices. The research allowed identification of the qualitative (oat, rye, buckwheat) and quantitative (up to 75% of wheat flour replacement) grains in the mixed matrices providing enhancement of nutritional quality (higher protein content, higher mineral content, lower digestible starch, higher viscous fibre content, higher resistant starch content, source of antioxidants) and minimisation of techno-functional impairment and sensory depreciation of the resulting breads. CONCLUSION: The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis), palatability (high sensory scores), convenience (extended keepability during storage) and easy handling during processing. Copyright © 2011 Society of Chemical Industry.
Alessandro Angioloni; Concha Collar
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-2-18
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-2-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Society of Chemical Industry.
Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), PO Box 73, E-46100 Burjassot, Valencia, Spain.
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