食品科学
小麦面粉
淀粉
成分
抗性淀粉
化学
卡路里
替代(逻辑)
数学
生物
计算机科学
内分泌学
程序设计语言
作者
Jaruneth Petchoo,Sitima Jittinandana,Siriporn Tuntipopipat,Chitraporn Ngampeerapong,Nattapol Tangsuphoom
摘要
Summary This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45‐g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour.
科研通智能强力驱动
Strongly Powered by AbleSci AI