面包生产的技术和营养方面:当前状况和未来挑战的概述
Mariana Mesta-Corral1,2, Ricardo Gómez-García3, Nagamani Balagurusamy4
1Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico.
Foods (Basel, Switzerland)
|July 13, 2024
概括
将豆类和大豆等替代面粉纳入面包可以提高营养价值,改善纤维和营养素含量. 调整过程有助于维持面包的耐用性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物科学 谷物科学
背景情况:
- 小麦是面包生产的全球主食,但工业加工会降低其营养价值,减少纤维,蛋白质和矿物质含量.
- 由于面包的广泛消费,人们对提高面包的营养状况越来越感兴趣.
- 替代面粉提供了一个潜在的解决方案,以提高面包的营养质量.
研究的目的:
- 在加入替代面粉时,审查面团和面包的物理化学,质和感官变化.
- 评估替代面粉 (豆类,豆,大豆) 对面包营养含量和感官特性的影响.
- 探索优化生产变量的战略,以保持消费者接受度.
主要方法:
- 关于将替代面粉添加到面包中的研究的文献评论.
- 对面团物理化学和风湿学特性数据的分析.
- 用替代面粉制作的面包的感官属性和营养含量 (纤维,宏观和微量营养素) 的评估.
主要成果:
- 替代面粉显著增加面包中的纤维,宏观和微量营养素含量.
- 增加纤维含量可能会对面包质感和整体质量产生负面影响.
- 处理调整 (面粉比例,温度,,发酵) 对于管理这些变化至关重要.
结论:
- 替代面粉可以提高面包的营养价值,使其成为更健康的选择.
- 需要仔细优化处理参数,以减轻对纹理和感觉品质的负面影响.
- 对加工方案的进一步研究可以导致消费者接受的,营养上改善的面包产品.
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