Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

被引:110
作者
Andersson, AAM
Armö, E
Grangeon, E
Fredriksson, H
Andersson, R
Åman, P
机构
[1] Swedish Univ Agr Sci, Dept Food Sci, SE-75007 Uppsala, Sweden
[2] Cerealia R&D AB, SE-15381 Jarna, Sweden
关键词
hull-less barley; milling; baking; (1; 3; 1; 4)-beta-glucan;
D O I
10.1016/j.jcs.2004.07.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Milling fractions of hull-less barley, and dough and bread with hull-less barley flour (40%) and wheat flour (60%) were analysed in an investigation of how the properties of (1-->3, 1-->4)-beta-glucan were affected by milling, dough formation and bread making. Calcofluor average molecular weight ((M) over bar (cf)) and molecular weight distribution and the cellotriosyl/cellotetraosyl ratio of the (1-->3, 1-->4)-beta-glucan were determined. Four different hull-less barley samples were milled to produce straight-run white flours, shorts, bran and whole-meal flours. The molecular weight distributions were unimodal for all fractions, and the ((M) over bar (cf)) range was between 117X 10(4) and 188X 10(4). These parameters were similar for all barleys, although ((M) over bar (cf)) was somewhat lower in white flour and bran fractions and somewhat higher in shorts and whole-meal. The cellotriosyl/cellotetraosyl ratio (1.5-1.8) was also similar in all fractions. Doughs and breads were made to study how flour type (sifted or whole-meal barley flour), water content, yeast, mixing time and fermentation time affect (1-->3, 1-->4)-beta-glucan. The molecular weight distribution of (1-->3, 1-->4)-beta-glucan was polymodal with two or three populations for all doughs and breads, and the ((M) over bar (cf)) decreased with increasing mixing and fermentation time. These results indicated that (1-->3, 1-->4)-beta-glucan was degraded by endogenous beta-glucanases in the barley and/or wheat flour. The molecular weight was not significantly affected by bread-baking and other factors. After mixing and fermentation the cellotriosyl/cellotetraosyl ratio was about 1.7-1.8 and was thus not significantly different from that of the flour blends. Thus to retain high molecular weight (1-->3, 1-->4)-beta-glucan, which is important for its cholesterol-lowering effect, it is thus important to keep the mixing and fermentation time as short as possible when baking hull-less barley bread. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:195 / 204
页数:10
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