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粉类型对粉破碎面团扩展性,线性和非线性质性质的影响
Berkay Berk1, Yadigar Seyfi Cankal1, Ebru Köroğlu1
1Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye.
International journal of biological macromolecules
|July 31, 2024
概括
土豆粉显著改变了饼干面团的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 饼干的质量受到面团质学的影响.
- 粉是饼干面团的一个关键成分.
研究的目的:
- 为了研究不同粉 (塔皮奥卡,玉米,马) 对饼干面团的作用.
- 分析粘性弹性,纹理和热性质.
主要方法:
- 对线性粘性弹性进行振荡频率和温度扫描测试.
- 压力放松和爬行恢复测试用于非线性粘性弹性.
- 扩展性风湿学,纹理分析和差异扫描热量计.
主要成果:
- 在粉类型之间,线性粘弹性特性没有显著差异.
- 马粉面团表现出明显的非线性粘弹性和纹理特性.
- 双轴延伸性风湿学和热性质显示一致性.
结论:
- 粉类型严重影响非线性面团的整形学和质地.
- 结果为优化裂生产参数提供了洞察力.
- 了解粉的行为对于零食食品的质量至关重要.
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