非线性粘性弹性与低和膨胀糕点大黄油烤性能之间的关系
Jixian Mao1, Weihao Ye1, Zong Meng1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food chemistry
|May 15, 2024
概括
这项研究探讨了使用油脂凝的非化泡面黄油,为传统脂肪提供了更健康的替代品. 结果显示改善了质地和性,特别是棕油含量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 像反式脂肪和和脂肪这样的食脂肪对健康构成风险.
- 寻求非化替代品的产品,如泡面糕点大黄油.
研究的目的:
- 为了研究油脂凝在制造非化,低和膨胀糕点黄油中的潜力.
- 评估不同油脂凝配方对黄油性质和烤性能的影响.
主要方法:
- 使用无水牛奶脂肪 (AMF) /棕油脂 (PO),棕油 (PO) /棕油 (PO),牛脂 (BT) /PO,以及含有DATEM的配方的油凝制剂.
- 使用X射线散射,偏光显微镜和风湿学进行表征.
- 对烤应用的评估,特别是饼的质地和味.
主要成果:
- 所有的黄油都表现出稳定的β'-形晶体结构和强大的粘性弹性.
- 添加DATEM提高了晶体的均性和细度,导致更柔软,更容易的花生.
- 棕油 (PO) 含量增加显著增强了瓜子的性.
结论:
- 油脂凝提供了一种可行的途径,可以生产无化,低和的泡面糕点黄油.
- 配方,特别是棕油含量和DATEM添加,极大地影响了黄油的微观结构,质和最终产品的质地.
- 这项研究为开发更健康的膨胀糕点黄油替代品提供了基础.
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