Study highlights potential of African grains for bread production

非洲谷物面包产品潜力研究

By Nathan Gray, 08-Jul-2011

Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.

根据一项新的研究，非传统的非洲谷物生产的面包具有更好的营养和感官性状，值得烘焙业的关注。

The study, published in Journal of Food Science, evaluated the technological and nutritional properties of the African cereals Acha (Digitaria exiliis) and in making sourdough bread. The results of the study are said to increase knowledge of the bread making properties of the two flours, and show the suitability of both Acha and Iburu flour to be used for bread making.

这项研究发表的食品科学杂志上，研究了用非洲谷物Acha (Digitaria exiliis)和Iburu (Digitaria iburua)制作发酵面包的技术和营养。研究结果，提高了利用这两种谷物粉制作面包的知识，并论述了Acha 和 Iburu可适用于面包制作。

The authors, from the department of microbiology at the University of Agriculture, Nigeria, reported that sourdough fermentation of the African grains “increased the nutritional and sensory qualities and the potential application for bakery industry.”

作者来自尼日尼亚农业大学微生物系，报道了非洲谷物的酵母发酵能增加营养，改善感官性状，以及在烘焙业的潜在应用。

African grains

非洲谷物

The researchers, led by said that interest is starting to focus on ancient and Ethnic grains, which are attracting the interest in both Western and African countries.

They noted that increased use of such grains would decrease the costs related to imported wheat flour, whilst adding that many of the grains have healthier and more natural features when compared to modern wheat.

研究员Raffaella Di Cagno说，让西方国家和非洲国家把研究的焦点放到传统粮食上来。以减少进口小麦的成本，并且比小麦更健康更自然。

Non-conventional and ancient grains and cereals have enjoyed a revival of interest in recent years, as they fit with the desire for less processed ingredients and attention to the nutritional value of foods., also known as white fonio and Iburu, also known as black fonio, are reported to be some of the oldest African cereals.

近年来，非传统的、古老的五谷杂粮逐渐被亲睐，因为它们顺应了人们希望的加工环节少，营养成分流失少的愿望。，Acha又称为white fonio，Iburu也称为black fonio，是非洲最古老的谷物。

“It is well positioned for improved production, it is still widely cultivated, and is well known and esteemed for its sensory properties,” said and his colleagues.

However, the bread making process based on Acha and Iburu flours is not well standardised “with consequent negative effects on rheological, nutritional and sensory properties”, they added.

The new study explored the suitability of flour made from Acha and Iburu for sourdough bread making.

Di Cagno目前研究的是这些谷物的优点，它们被广泛种植，并且普遍接受它好的感官特性。然而Acha 和 Iburu用于做面包对流动性、营养、感官的负面影响还未有标准。

Study details

研究详情

Sourdough breads made of Acha or Iburu flours were manufactured using and were compared to wheat

Acha 和 Iburu用酵母发酵制作的面包与小麦面包相比较。

During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.

非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。

The values of in vitro protein digestibility did not differ between Acha sourdough and wheat sourdough breads, however Iburu sourdough bread showed a slightly lower value, said Di Cagno and his co-workers.

Di Cagno说Acha和小麦发酵面包的体外蛋白质消化率没有差异，而Iburu面包略低。

The authors found that Acha and Iburu sourdough breads were preferred for hardness and resilience, and were also appreciated for colour, acid taste and flavour, and overall acceptability.

Compared to wheat sourdoughs, Acha and Iburu sourdoughs also contained higher levels of free amino acids

The researchers added that the small size of the grains means have the advantage of being minimally processed, thus limiting the loss of nutrients during milling.

作者发现与小麦面包相比，Acha 和 Iburu面包的硬度、韧性、味道更好，并含有更多的游离氨基酸。研究人员补充道，对谷物的加工程度越低，营养素损失越少。

Source: Journal of Food Science
Published online ahead of print, doi: 10.1111/j.1750-3841.2011.02240.x
“Utilization of African Grains for Sourdough Bread Making”
Authors: R. Coda, R. Di Cagno, C.G. Rizzello, L. Nionelli, M.O. Edema, M. Gobbetti