发芽的豆和面粉对面团风湿学和面包特性的影响
Andrea Bresciani1, Alessio Sergiacomo1, Andrea De Stefani1
1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
Foods (Basel, Switzerland)
|September 14, 2024
概括
将发芽的小豆碎片加入面包中,提高了面团的质量和面包的质量,包括体积和质地. 这项研究强调了小豆粒作为增强面包生产的有益成分.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物科学 谷物科学
- 营养科学 营养科学
背景情况:
- 发芽的小提供营养益处.
- 颗粒大小显著影响食品加工中的成分功能.
- 了解豆颗粒大小的影响对于优化面包质量至关重要.
研究的目的:
- 为了评估发芽的小粒颗粒大小 (粒与面粉) 对面团和面包特性的影响.
- 评估面包制作过程中的功能性,混合性,粘合性和纹理性质.
- 为了确定小豆粒作为面包成分的有效性.
主要方法:
- 在面包配方中将25%的发芽豆作为砂粒 (≥500微米) 或面粉 (≤250微米) 纳入.
- 评估了成分的功能性质,面团的整形学和面包质量参数 (体积,质地).
- 分析了质聚合,混合,扩展和粘贴的特性.
主要成果:
- 豆颗粒大小显著影响了水的吸收和粘度.
- 砂增强了面团的发展时间,稳定性和抗延伸性,同时减少了可延伸性.
- 用小豆粒制成的面包表现出更高的特异体积和更柔软的碎片质地.
结论:
- 发芽的小豆可以有效地被用作面包制造中的新材料.
- 小粉对面团的特性和最终的面包质量有积极的影响.
- 加入小豆可以促进小豆的消费,而不会影响产品质量.
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