Effects of fat replacement on properties of whole wheat bread

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

面包的品质特性取决于所使用小麦粉的化学成分与纤维含量。健康饮食可帮助预防慢性病，全谷物与低脂肪热量摄入均为健康饮食的核心构成要素。本研究旨在测定全麦粉、精制面粉及混合面粉三类小麦粉样品的百分组成，并分析其粉质仪参数（farinographic parameters，包括吸水率、形成时间与稳定性）；同时还需验证以60%全麦粉搭配3%脂肪或脂肪替代物制备的面包的比容、面包屑质地剖面特征及数字成像结果。提高混合粉中全麦粉的占比，可提升面粉中蛋白质、灰分与不溶性膳食纤维的含量；同时所有粉质仪参数也均有所升高。酶改性淀粉被证实是全麦面包中有效的脂肪替代物。使用脂肪替代物制备的面包，其比容与添加脂肪的面包一致，但细胞密度更高；同时其质地剖面参数存在差异，表现为硬度值更高、弹性值更低。