调查土豆面粉加工方法和面条生产比例
Ariel Buzera1,2, Evelyne Gikundi2, Napoleon Kajunju3
1Department of Food Science & Technology Université Evangelique en Afrique (UEA) Bukavu Sud-Kivu Democratic Republic of the Congo.
Food science & nutrition
|June 14, 2024
概括
冷干燥的土豆面粉比低温布朗和烤箱干燥的土豆面粉更能改善面条的加工. 这种方法提高了颗粒大小,粘合性能和消费者接受度,同时最大限度地降低了对面条质感和损失的负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物科学 谷物科学
- 配料功能 配料的功能
背景情况:
- 小麦面是面条生产中的一个主食.
- 马面粉具有作为部分小麦面粉替代品的潜力.
- 不同的土豆面粉加工方法会影响功能性质.
研究的目的:
- 为了确定面条加工的最佳土豆预处理方法.
- 评估部分用土豆面粉代替小麦面粉对面条质量的影响.
- 为了比较冷干燥 (FD) 和低温漂白/烤箱干燥 (LTB_OD) 在土豆面粉加工中.
主要方法:
- 小麦面粉被10%,30%和50%的土豆面粉通过FD或LTB_OD加工取代.
- 分析了颗粒大小,粘合特性,面团发育,微观结构,颜色,损耗和质地.
- 进行了感官评估 (总体喜好).
主要成果:
- 与LTB_OD相比,冷干燥的土豆面粉减少了颗粒大小和改善了粘合性能.
- 高水平的替代物 (50%) 对质结构和面条质感产生了负面影响.
- 面条的亮度下降,黄色增加,损失高于LTB_OD面粉.
结论:
- 冷干燥的土豆面粉优于LTB_OD的土豆面粉,用于在面条中代替小麦面粉.
- 最佳的替代水平是高达30%的FD土豆面粉或10%的LTB_OD土豆面粉,以获得最佳的整体口味.
- 食品加工提高了面条的质量属性和消费者偏好.
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