磁场对冷小麦面团在不同冷阶段的结构,特性,烤性能的影响
Yamei Jin1, Liwen Wei2, Na Yang2
1State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
Food chemistry
|May 23, 2024
概括
静态磁场通过防止冰晶的形成和生长来改善冷面团的质量. 这样可以保持质完整性和酵母活性,增强面包的体积和质地.
科学领域:
- 食品科学 食品科学 食品科学
- 物理技术 物理技术
- 材料科学 材料科学 材料科学
背景情况:
- 磁场是食品保存的新兴物理技术.
- 以前的研究表明,磁场可以提高冷和冷藏食品的质量.
研究的目的:
- 研究静电磁场对冷面团质量的影响.
- 在冷和储存期间确定磁场应用的最佳阶段.
主要方法:
- 在不同的冷和储存阶段应用静态磁场 (2mT).
- 分析冰晶的形成和生长.
- 评估质蛋白质的完整性和粉颗粒的粘附性.
- 酵母无活化和谷氨释放的评估.
- 测量面团的空气保留和生产能力.
主要成果:
- 磁场的应用显著改善了冷面团的质量.
- 在预冷过程中防止冰晶的形成,并在储存过程中抑制其生长.
- 通过防止二硫化键断裂和脱聚合,保持质蛋白质的完整性.
- 减少酵母无活化和谷氨释放,改善空气保留和生产.
- 结果是最终面包产品的体积和质地得到了增强.
结论:
- 静态磁场可以有效地保持冷面团的质量.
- 磁场处理通过影响冰结晶和生化过程来增强面团的特性.
- 这项技术为改善冷烤制品提供了一个有前途的方法.
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