使用Teosinte开发无质面包 (使用Teosinte).
Franklin Delarca Ruiz1, Ricardo S Aleman2, Shirin Kazemzadeh Pournaki3
1Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Honduras.
Foods (Basel, Switzerland)
|June 10, 2023
概括
与米粉 (BRF,WRF) 混合的素面粉 (TF) 改善了无质面包的质量. 这种新的面粉组合增强了特定的体积和硬度,为无质制品提供了一个有前途的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 谷物化学 谷物化学
- 营养科学 营养科学
背景情况:
- 无质面包的开发对于患有乳病或对质敏感的人来说至关重要.
- 传统的无质面粉往往缺乏最佳的特性,需要创新的成分组合.
- 洪都拉斯的传统作物Teosinte种子是无质面粉的潜在来源.
研究的目的:
- 开发和评估使用新型面粉制成的无质面包配方:素 (TF),高蛋白棕米 (BRF) 和高蛋白白米 (WRF).
- 调查TF纳入对大米面的物理化学和粘贴性质的影响.
- 评估TF对最终面包产品的质量属性的影响,包括质地和颜色.
主要方法:
- 为了优化面包配方,采用了Simplex-Centroid混合设计.
- 分析了单个和混合面粉的粘贴和质特性.
- 测量了面包的质量参数,包括硬度,具体体积和颜色 (L*,a*,b*).
主要成果:
- 添加辛粉降低了米粉分散的峰值,分解和回落粘度,表明稳定性有所改善.
- 与单独的米粉相比,将TF纳入BRF或WRF显著增加了面包的特定体积和硬度.
- TF影响了面包皮和面包的颜色参数,根据米粉类型对轻度,红色和黄色有不同的影响.
结论:
- 素面粉可以有效地与高蛋白棕色和白色大米面粉相结合,以生产具有理想质量属性的无质面包.
- 这项研究表明,茶辛特作为一种有价值的成分,可以增强无质制品的潜力.
- 优化面粉混合物是实现无质面包卓越的物理化学特性和感官特征的关键.
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