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泡面糕点的功能橄香油制 margarines 和他们的烤性能

María Dolores Álvarez¹, Beatriz Herranz^1,2, Arancha Saiz¹

¹Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain.

Foods (Basel, Switzerland)

|June 10, 2023

概括

使用橄末油 (OPO) 的新泡面提供了更健康的脂质特征. 烤制品的质量和感官接受度与商业面粉版本相比,相差不多.

科学领域:

食品科学食品科学食品科学
脂质化学脂质化学
功能性食品功能性食品

背景情况:

设计更健康的脂质是功能性食品的关键.
橄残油 (OPO) 由于油酸和生物活性化合物而具有健康益处.

研究的目的:

使用OPO.制定新的泡面糕点大黄油.
评估它们的物理化学,机械,热和脂质特征.
为了评估用OPO黄油制成的烤泡面糕点的感官属性和性能.

主要方法:

制备了四种基于OPO的黄油 (PP-M),含有不同OPO和可可黄油含量,以及不同的冷却速度.
马格林和烤饼 (PP) 的对应品被分析了物理化学,机械和脂质特征.
进行了玛格林的热特性和烤PP的感觉分析.

主要成果:

在商业控制之间,OPO大黄油表现出弹性.
较高的OPO含量降低了粘度模量;冷却速度没有影响融行为.
用OPO黄油 (PP-M1) 烤的泡面糕点表现出与对照组相似的坚硬度,更好的蔓延性,和36.8%少的和脂肪酸含量.
感官分析表明,与以黄油为基础的泡面糕点相比,其整体可接受性相似.

结论:

一种新的富含OPO的黄油,具有适当的坚固性,可扩散性和可塑性,成功地被制定出来.
这种黄油可以产生具有适当性能,感官质量和更健康的脂质概况的膨胀糕.
这代表了在开发更健康的功能性食品成分方面取得的重大进展.

关键词:

面包店面包店面包店健康的脂肪是一种健康的脂肪.层层面的面包制品面包制品橄油油膏油的橄油是什么?器官吸收剂器官吸收剂是指器官吸收剂.这是一件令人惊叹的蛋糕.具有风湿学性质的物质.这是一个感官感官的感觉.热特性热特性热特性

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