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使用逆转酶生产含有果醇糖的面包制品和糖制品

Yerim Na¹, Ah Youn Nam¹, Sung Hoon Park^2,3

¹SPC Group Research Institute of Food and Biotechnology, 203-501, Seoul National University, Seoul, 08826 Republic of Korea.

Food science and biotechnology

|March 5, 2024

概括

这项研究介绍了一种在现场生产面包制品的方法,该方法使用的是益生菌纤维,即果醇糖 (FOS). 这种新的方法成功地降低了糖含量,同时保持了产品质量,提供了更健康的替代品.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
食品技术食品技术食品技术

背景情况:

果酸寡糖 (FOS) 是已知的益生菌,具有潜在的健康益处.
将FOS纳入食品可以提高营养价值,但在保持产品质量和甜度方面存在挑战.
传统的添加FOS的方法可能会对制品的质地和外观产生负面影响.

研究的目的:

调查使用逆转酶在面包店和甜制品中的FOS生产现场方法的有效性.
优化不同食品矩阵的FOS形成过程,以确保高质量和所需的甜度.
为了比较现场FOS方法与商业添加FOS对产品特性的影响.

主要方法:

优化在现场的果氧糖化物 (FOS) 形成,使用适合卡斯泰拉,甜面团面包和甜小豆糊的逆转酶.
分析了最终产品中糖含量减少和FOS添加水平.
评估关键质量参数,包括产品高度,特异体积和硬度,用于现场和商业FOS添加方法.

主要成果:

在现场方法显著减少了糖含量12.7-68.4%的产品,同时保持质量.
获得的FOS含量在卡斯泰拉中为3.8-4.8%,在甜面团面包中为0.6-3.6%,在甜粉中为7.5-8.5%.
商业FOS添加对质量产生了负面影响,导致卡斯特拉的高度降低 (20.8%),硬度增加 (79%),甜面团面包的特定体积降低 (17.4%),硬度增加 (59%).

结论:

在现场开发的方法是一种商业上可行的方法,用于将果糖糖 (FOS) 纳入含糖食品中.
这种方法有效地降低了糖含量,并增强了益生菌性质,而不会影响面包和甜产品的质量.
在现场生产的FOS提供了一个优越的替代商业FOS添加维护理想的产品属性.

关键词:

面包制品面包制品的产品果物橄糖化合物果物橄糖化合物这是一个反转的阶段.

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