基于脱脂大豆面粉和僧侣水果的无质蛋糕没有糖糖的特征
Mahshid Bahraminejad1, Omid Rostami2, Mahshid Heydari1
1Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
Food science & nutrition
|February 19, 2024
概括
这项研究开发了一种新的无质蛋糕,使用大豆面粉和僧侣水果,非常适合腹和糖尿病患者. 添加特定的牙改善了质地和减轻了体重减轻,创造了一个成功的替代烤面品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 技术 技术 技术
背景情况:
- 乳病和糖尿病需要专门的无质和无糖饮食选择.
- 传统的无质烤常常与质地和感官特性作斗争.
- 需要新的原料来提高无质和无糖制品的质量.
研究的目的:
- 开发和描述一种新的无质蛋糕,适合患有乳病和糖尿病的人.
- 为了评估用大豆面粉取代小麦面粉和用僧侣水果取代糖的影响.
- 在无质蛋糕配方中研究Cydonia oblonga和Plantago ovata牙的功能性质.
主要方法:
- 小麦面粉和糖糖分别被大豆面粉和僧侣水果所取代.
- 在1%和2%的度中加入了Cydonia oblonga和Plantago ovata的牙.
- 分析了蛋糕的物理特性 (具体体积,多孔度,减肥,硬度).
主要成果:
- 没有糖糖的无质蛋糕表现出减少的特定体积和多孔性.
- 加入Cydonia oblonga和Plantago ovata牙改善了特定体积,多孔性,并减少了体重减轻.
- 然而,添加口香糖导致蛋糕硬度增加.
结论:
- 使用大豆面粉,僧侣水果和特定的牙,为乳和糖尿病患者成功制造了无质蛋糕配方.
- 锡多尼亚长和普兰塔戈卵有效地增强了关键的纹理和物理属性.
- 这项研究证明了创造美味和功能性的无质,无糖制品的可行性.
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