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生产面包,面包厂的零食食品,减少精炼小麦面粉含量:最近的发展
S V N Vijayendra1, R Sreedhar1
1CSIR - Central Food Technological Research Institute, Resource Centre-Hyderabad, Uppal Road, Habsiguda, Hyderabad, 500007 India.
Journal of food science and technology
|October 3, 2023
概括
这篇评论探讨了在流行的面包店面包中使用添加剂来降低质. 这些成分增强了纤维和营养,在全球范围内提供更健康的零食选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 面包技术 面包技术
背景情况:
- 面包是广泛消费的面包制品,主要由高质精制小麦面粉制成.
- 质消费与全球各种健康问题有关.
- 人们对低质食品的需求日益增长.
研究的目的:
- 审查最近在开发低质面包方面的进展.
- 突出使用各种添加剂来改善面包的营养质量.
- 评估这些添加剂对减少质和整体营养的影响.
主要方法:
- 关于面包生产和添加剂的科学出版物的文献综述.
- 对结合替代面粉,蛋白质来源,合物和植物成分的研究进行分析.
- 评估报告中的质含量,纤维和营养特征的变化.
主要成果:
- 加入谷物,大豆,乳清,麦芽和种子面粉等添加剂有效降低面包中的质含量.
- 这些添加剂显著提高了面包中的食纤维含量.
- 通过添加添加剂来改善营养特征,包括蛋白质和微量营养素.
结论:
- 添加剂提供了一种可行的策略,用于生产具有改善营养价值的低质面包.
- 这种方法可以帮助减轻与质消费相关的健康问题.
- 进一步的研究可以优化添加剂组合,以获得增强的感官和健康益处.
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