科研之友
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摘要
Oat and oat products containing beta-glucans are associated with many health claims. Both the level and molecular weight of beta-glucans play an important role in determining the physiological efficacy of beta-glucan in terms of health benefits, including reducing blood cholesterol levels. The objective of this study was to develop a probabilistic model to investigate the effect of various process stages in bread making on the level of beta-glucan (BG) and its molecular weight (Mw) distribution using Monte Carlo simulation techniques. Various composite flours were formulated by substituting wheat flour (WF) with oat whole flour (OWF), oat refined flour (ORF), oat bran (OB) or rolled oats (RO). The baseline model predicted an overall mean reduction of 49% in BG in baked bread. The mean Mw of beta-glucan in all composite flours was reduced following processing and baking from 1.22 to 0.77 x 10(6) (g/mol) for OWF + WF, 1.07 to 0.68 x 10(6) (g/mol) for ORF + WF, 1.17 to 0.75 x 10(6) (g/mol) for OB + WF and 1.25 to 0.80 x 10(6) (g/mol) for RO + WF. In all formulated breads, high molecular weight beta-glucan was observed to be more susceptible to degradation compared with medium molecular weight and to lower molecular weight. A sensitivity analysis highlighted the negative influence of WF on beta-glucan content and the BG reduction with fermentation time. The scenario analysis showed a positive influence on the level of BG with increase addition of oat flour in all formulated breads. The model was validated with experimental data and values were found to be within the confidence interval of predicted BG levels. This model facilitates the optimisation of various steps in the bread making process and highlights the potential for oat flour to improve the nutritional quality of baked bread.
- 出版日期2012-7
