作为一种功能成分,具有不同程度聚合的胰岛素:在冷过程中评估面粉,面团和蒸面包的特性
Qing Yang1, Jinying Guo1, Fan Zhang1
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.
Food chemistry: X
|May 20, 2024
概括
胰岛素通过增强网络结构和延迟水变化来改善冷面团质量. 最佳水平的短链,天然和长链胰岛素显著提高蒸面包的体积和传播.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 益生菌纤维的胰岛素 (inulin) 越来越多地被作为一种食品成分来探索.
- 了解结期间因林对小麦面团的影响对于产品开发至关重要.
研究的目的:
- 研究不同类型的胰岛素 (短链,天然,长链) 和冷时间对面团特性和蒸面包质量的影响.
- 为了确定冷小麦制品的最佳胰岛素替代水平.
主要方法:
- 对面粉的法林图和延伸图特征进行分析.
- 评估面团的质性质,水的分布和微观结构.
- 评估蒸面包质量参数 (特定体积,散布比率).
主要成果:
- 胰岛素减少了面团的吸收水分,但增加了稳定时间.
- 胰岛素延迟了冷面团中可冷水的变化,改善了其结构.
- 特定的胰岛素度 (6% OP,6% OH,3% OHP) 提高了蒸面包的特定体积和扩散比率.
结论:
- 胰岛素对冷小麦面团的质和微观结构性质有积极的影响.
- 胰岛素是改善冷小麦食品,特别是蒸面包质量的有希望的成分.
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