在黑白饼干中使用CO2气作为发酵剂的应用
Ann Mary Kollemparembil1, Shubhangi Srivastava1, Viktoria Zettel1
1Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany.
Foods (Basel, Switzerland)
|July 29, 2023
概括
这项研究探讨使用二氧化碳 (CO2) 气酸盐 (GH) 作为黑白饼干中更健康的发酵剂,减少致癌性烯胺的形成. 一种创新的制方法改善了面团的一致性和饼干质感.
科学领域:
- 食品科学 食品科学 食品科学
- 技术 技术 技术
- 化学工程是化学工程的重要组成部分.
背景情况:
- 氨基二碳酸盐是黑白饼干中常见的酵母剂,与潜在致癌物烯胺的形成有关.
- 研究替代酵母剂对于开发更健康的制品至关重要.
- 二氧化碳气体水合物 (CO2GH) 是一种新的发酵方法.
研究的目的:
- 为了评估CO2GH作为黑白饼干中氨酸碳酸盐的替代品的有效性.
- 为了确定最佳的CO2和GH度,以实现理想的酵母化.
- 评估CO2GH对饼干面团特性和最终产品质量的影响.
主要方法:
- 在20%,40%和50%度的CO2GH被测试为酵母剂.
- 在封闭单元中开发了一种创新的高温制方法,以抵消GH的冷却效应.
- 分析了饼干质地 (弹性,硬度) 和特定体积.
- 烯胺含量被量化.
主要成果:
- 使用50%的CO2GH导致特定体积大于二氧化碳所达到的特定体积的一半.
- 饼干质地保持在可接受的范围内,具有可接受的弹性和硬度.
- 烯胺水平从24.8μg/kg降低到大约18μg/kg.
结论:
- CO2GH可以有效地用作黑白饼干中的酵母剂.
- 开发的高温制技术解决了与GH的冷却效应相关的挑战.
- 这项研究提供了一条通向更健康的烤制品的途径,其中的烯胺含量减少了.
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