剪切和结对不同粉的粘合性能的影响
Abdellatif A Mohamed1, Mohamed Saleh Alamri1, Hesham Al-Quh1
1Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia.
Gels (Basel, Switzerland)
|June 26, 2024
概括
冷干燥和剪切力显著改变了粉的特性,如粘度和质地. 这些修改,特别是剪切后的颗粒分解,使粉能够在较低的温度下凝,用于食品应用.
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:
- 粉微观结构对于食品工业应用至关重要.
- 剪切力显著影响粉的功能特性.
研究的目的:
- 研究结干燥对甜 (SP),小 (CP) 和小麦 (WS) 粉的影响.
- 分析 Cordia 乳糖 (CG) 和 Ziziphus 乳糖 (ZG) 对粉特性的影响.
主要方法:
- 粉在60°C的快速粘度分析仪 (RVA) 中经过和没有剪切的化,持续30分钟.
- 原生粉和冷干粉与1%或3%的CG和ZG混合.
- 使用纹理分析和RVA来检查样品.
主要成果:
- 冷干燥对粉颗粒产生了重大影响,改变了峰值粘度和挫折.
- 与水浴火相比,RVA (用剪切) 中的火导致峰值粘度较低.
- 与CG相比,CG提高了峰值粘度,而ZG减少了与CG相比的挫折.
结论:
- 剪剪会破碎粉颗粒,促进低温凝,有利于食品加工.
- 冷干燥和口香糖添加为粉功能提供可调节的修改.
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