瓦尼林结合基托桑稳定乳液对面团和面包特性的影响
Jianfei Zhu1,2, Tingting Huang1, Xiaomei Chen1
1School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067, China.
Current research in food science
|February 15, 2024
概括
奇托-瓦尼林希夫基乳液 (CSVAE) 增强了面团的特性和面包的质量. 这些乳液可以改善面包.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 质网络对于面团的粘性弹性和面包结构至关重要.
- 乳化剂可以改变面团的特性和面包的质量.
- 自然化合物为食品成分开发提供了潜力.
研究的目的:
- 为了研究素-瓦尼林希夫基乳液 (CSVAEs) 对面团和面包特性的影响.
- 评估CSVAEs作为改善面包质量和保质期的功能成分.
主要方法:
- 在面团配方中加入不同度的CSVAEs.
- 对面团质性质的分析,包括粘性弹性和机械强度.
- 评估面包质量参数,如水分损失,硬度,弹性,酸度和微生物生长.
主要成果:
- 集成到质网络中的CSVAEs,通过增加度来提高面团的粘性弹性和机械强度.
- 低度的CSVAE改善了面包的质量,并减缓了面包的老化.
- 在储存时间内,CSVAE对面包酸度和微生物生长产生了更大的抑制作用,延长了保质期.
结论:
- CSVAEs是有效的功能成分,可以改善面团和面包的性能.
- 通过抗微生物和抗酸性作用,CSVAEs有助于提高面包质量,减少腐烂和延长保质期.
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