通过加速离子-臭氧化方法制备面包面团的创新技术
Auyelbek Iztayev1, Talgat Kulazhanov1, Galiya Iskakova1
1Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan.
Scientific reports
|October 20, 2023
概括
使用离子-臭氧化技术开发新的面包技术,可以从低档小麦中提高全麦面粉的利用率. 这种创新方法提高了面包的质量,提高了生产力,提高了面包行业的经济效率.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
背景情况:
- 面包制品通常使用精制面粉,缺乏营养素和纤维.
- 人们对全谷物产品的需求日益增长,高质量的小麦短缺.
- 用低档小麦制成全面粉可以满足人口需求.
研究的目的:
- 开发一种创新的技术,用低档小麦的全粉生产高品质的面包制品.
- 为了优化离子-臭氧化过程用于面团制备.
- 提高面包的营养和生物价值.
主要方法:
- 使用的是来自第三类小麦的全面粉.
- 离子-臭氧化技术应用于面团制备.
- 使用非线性编程来确定最佳处理参数.
主要成果:
- 高品质的面包与增强的营养价值是从第三类面粉生产的.
- 确定了最佳的离子-臭氧化参数 (面团强度为181.0%,C × 10−4 = 25单位/毫克,P = 1 atm,t = 5 分钟).
- 实现了最大面包体积为232.1厘米3.
结论:
- 离子臭氧化是一种有效的技术,可以改善全麦面包的生产.
- 该方法提高了低档小麦的利用率,提高了面包质量和经济效率.
- 这一创新缩短了生产时间,提高了面包行业的劳动生产率.
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