超声波在面粉制品加工中的应用进展:一篇综述
Min Zhang1, Xuanhong Chen1, Yan Zhang2
1Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China.
Ultrasonics sonochemistry
|August 4, 2023
概括
超声波处理通过改善质网络形成和酵母活性来增强粗谷物面粉产品. 这种创新的食品加工技术提高了面团质量和生产效率,以获得更好的制品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 粗粮粉产品越来越受欢迎,因为它对健康和风味有好处.
- 粗谷物中缺乏质会阻碍面团结构和产品质量.
- 传统的加工方法努力克服质限制.
研究的目的:
- 调查超声波处理在加工粗谷物面粉产品中的应用.
- 评估超声波对面团风湿学,质网络形成和酵母活动的影响.
- 确定超声波在提高面粉食品的质量和生产效率方面的潜力.
主要方法:
- 在粗谷物面粉的加工过程中应用超声波.
- 使用风湿学测量分析质网络结构的发展.
- 评估蛋白质交叉链接和质蛋白质的稳定性.
- 监测酵母的生长,繁殖和发酵活动.
主要成果:
- 超声波化促进了稳定的质网络结构的形成.
- 超声波治疗观察到改善了面团的风湿性质.
- 增强了质蛋白质的泡和乳化稳定性.
- 超声波对酵母发酵产生了积极的影响,促进了生长和繁殖.
结论:
- 超声波处理是提高粗谷物面粉产品质量的有希望的技术.
- 超声波的化效应促进了质网络的形成,并增强了面团的特性.
- 这项技术提供了一种新的方法,可以提高食品工业的发酵和生产效率.
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