处理方法对面包店用品中的AQF功能的影响
1Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Foods (Basel, Switzerland)
|June 10, 2023
概括
豆副产品Aquafaba (AQF) 可以被加工成的原料. 缩和干燥的AQF,特别是喷雾干燥的,对蛋糕和饼干有很大的希望,改善了饼干质地和风味.
科学领域:
- 食品科学 食品科学 食品科学
- 食品技术 食品技术 食品技术
- 材料创新是创新的组成部分.
背景情况:
- 水豆 (Aquafaba,简称AQF) 是小豆的液体副产品,具有类似于蛋白的发泡特性.
- 目前,AQF在食品工业中未得到充分利用,代表着潜在的废物流.
- 将AQF发展为可行的食品成分可以提高可持续性和产品开发.
研究的目的:
- 使用反透法 (cAQF) 缩水泥固体,然后干燥产品.
- 为了评估干燥的AQF作为蛋糕和饼干的食成分的功能和质量.
- 为了比较AQF衍生成分与传统蛋成分的性能.
主要方法:
- 豆煮,然后是液体水 (AQF) 收集.
- 通过反透 (RO) 来缩AQF固体,以产生cAQF.
- 使用冷,托盘或喷雾干燥方法干燥cAQF.
- 将干燥的AQF纳入标准蛋糕和糖饼干配方中.
- 烤制品质感 (硬度,性,性) 和扩散因子的评估.
- 对味道和整体可接受性的感官分析.
主要成果:
- 与基于蛋的蛋糕相比,使用AQF制作的蛋糕的硬度,性和性都较低.
- 使用AQF制成的饼干显示出比以蛋为基础的饼干更高的传播因子和更低的硬度.
- 使用AQF配制的饼干在风味和整体可接受性方面获得了更高的分数.
- 蛋糕的感觉特征在AQF和蛋配方之间没有显著差异.
- 缩的aquafaba (cAQF) 和喷雾干燥的AQF通常在蛋糕和饼干中产生最好的质量和感官属性.
结论:
- 反透和干燥技术对于生产基于AQF的食原料是有效的.
- 经过加工的AQF可以在某些烤应用中作为蛋的可行替代品,特别是在饼干中.
- 喷雾干燥的AQF和cAQF显示出提高制品质量和感官吸引力的巨大潜力.
- 对AQF加工的进一步研究可以释放其在食品工业中的全部潜力.
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