パン技術の改善と栄養価の高い製品のための天然のバイオソース添加物
Nicoleta Platon1, Oana Cristina Pârvulescu2, Vasilica Alisa Aruș1
1Department of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.
Foods (Basel, Switzerland)
|February 13, 2026
まとめ
水解コラーゲン (HC) とコニャック・グルコマンナン (KGM) は,パンの品質とカビの耐性を改善します. 冷凍生地 (FD) のHCとKGMの最適なレベルは,多孔性とpHを高め,非冷凍生地 (NFD) に比べて保存期間を延長します.
科学分野:
- 食品科学と技術 食品科学と技術
- マテリアルサイエンス 材料科学
- バイオケミストリー バイオケミストリー
背景:
- 水解コラーゲン (HC) とコニャック・グルコマンナン (KGM) は,機能的な食品添加物です.
- の特性やパンの品質に与える影響を理解することは,食品加工において極めて重要です.
- 凍結は,生地特性とパン特性を大きく変化させます.
研究 の 目的:
- 非冷凍と冷凍のダストの添加物としてのHCとKGMの効果を評価する.
- HCとKGM濃度がパンに与える波動性,湿度,電気伝導性,pHの影響を測定する.
- 凍結がパンダの特性やパン型の形成に与える影響を評価する.
主な方法:
- SEM-EDX,MALDI-TOF MS,TGA,DSCを用いたHCとKGMの特徴化について.
- ショパン・ミクソラブ・プロファイラーを用いた非冷凍の生理学的分析.
- 中央複合材料設計 (CCD) は,パスト製剤のHCとKGMの割合 (0.79-2.21%) を最適化します.
- パンの多孔性,湿度,電気伝導性,pHの分析.
主要な成果:
- 凍結によってパンの多孔性とpHが著しく低下し,湿度が上昇した.
- 凍結したペーストの最適なHCとKGM濃度 (1.50%) は,より高の多孔性 (70.8%) とpH (5.6) をもたらしました.
- 凍結した生地から採取したパンのサンプルでは,凍結されていない生地と比較して,カビの形成が遅れていることが示された.
結論:
- HCとKGMは,冷凍と非冷凍のペーストの両方に添加物として効果的に使用できます.
- 最適な添加物の濃度は,パン品質の重要なパラメータ,特に冷凍生地での品質を高めます.
- 凍結したペーストにHCとKGMを使用すると,カビの成長を抑制することで,保存期間を短くします.
キーワード:
パンダストの特性 パンダストの特性中央コンポジットデザイン水解されたコラーゲン.コニャック (konjac) グルコマンナン (glucomannan) とは,コニャック (konjac) とは,グルコマンナン (glucomannan) とは,グルコマンナン (glucomannan) とは,コニャック (konjac) とは,グルコマンナン (glucomannan) とは,さらに関連する動画
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