用三种测量方法评估饼干器的挤出能力
Rachel De Souter1, Dries Vandeweyer1, Johan Claes1
1Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing (IP&P), KU Leuven, Geel Campus, Geel, Belgium.
Journal of texture studies
|June 23, 2023
概括
风力计和食品纹理膨胀装置 (FPD) 准确地测量饼干面团的挤出性,受糖和脂肪含量的影响. 这些方法有助于产品开发,其中风力计表现最好,其次是FPD.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 成分配方显著影响饼干加工和最终产品的特性.
- 了解配料加工相互作用对于食品行业的一致产品开发至关重要.
研究的目的:
- 评估三种测量方法 (风力计,前向挤出单元,食品纹理气泡装置) 的有效性,以评估饼干的挤出性.
- 用这些方法来确定糖和脂肪含量变化如何影响面团的挤出性.
主要方法:
- 使用风力计来测量的流量特性.
- 采用前向挤出电池来评估对变形的抗性.
- 使用食品纹理膨胀装置 (FPD) 评估面团的挤出性特性.
主要成果:
- 风力计和FPD始终证明了糖和脂肪含量对挤出能力的影响.
- 前向挤出细胞由于脂肪层的分离,显示了高脂肪器的限制.
- 前向挤出细胞和FPD都有效地区分了与糖粒大小相关的一致性差异.
结论:
- 风力计是分析饼干面团挤出能力的最有效方法,FPD是强有力的第二选择.
- FPD显示了优化潜力,而前向挤出细胞对某些配方有局限性.
- 这些经过验证的方法是优化产品开发过程中饼干配方的宝贵工具.
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