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狼作为硬麦面包制造中的原料:面粉混合物的物理化学特性和面包质量
Alfio Spina1, Carmine Summo2, Nicolina Timpanaro3
1Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy.
Foods (Basel, Switzerland)
|March 13, 2024
概括
将狼面粉添加到面包中可以增强水的结合和起酵,但会降低面团的稳定性和面包的体积. 感官分析证实没有异味,表明狼可能与质网络调整相结合.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物化学 谷物化学
- 营养科学 营养科学
背景情况:
- 脉冲面粉,包括狼,越来越多地用于烤制品,以获得健康益处.
- 狼面粉提供营养优势,但它们对面包质量的影响需要研究.
研究的目的:
- 为了评估白色狼粉和狭叶狼蛋白缩物对面包制造特性的影响.
- 为了评估包含狼成分的面包的物理化学,技术和感官质量.
主要方法:
- 部分用不同百分比 (3-15%) 的白色狼粉和狭叶狼蛋白缩物取代了硬小麦种子.
- 进行了发仪,管仪,下降数测试以及特定体积/硬度测量.
- 感官分析评估了得到的面包的风味和气味特征.
主要成果:
- 添加狼增加了水结合能力和发酵率,但降低了管强度和面团稳定性.
- 面包的特定体积下降,而硬度增加与狼合并.
- 氨基酶活性降低,面包的孔隙性减少.
- 感官评估显示,没有与狼使用相关的不愉快的味道或气味.
结论:
- 将狼面粉加入面包中需要进行修改,以加强质网络.
- 狼可以用于面包,而不会引入不必要的感官属性.
- 建议对优化质相互作用进行进一步的研究,以提高基于狼的面包质量.
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