(Abelmoschus esculentus L.) 面粉融入基于小麦的酸面粉:对面包营养和技术质量的影响
Francesca Valerio1, Mariaelena Di Biase1, Valentina Cifarelli1
1Institute of Sciences of Food Production, National Research Council, Via G. Amendola 122/O, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|October 26, 2024
概括
这项研究开发了使用脱水花粉的创新酸面粉,以增加营养素和改善质地增强面包. 酸面粉发酵对面包的质量和营养价值产生了积极的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- (Abelmoschus esculentus L.) 粉是食品应用中未充分利用的资源.
- 酸面粉发酵是一种传统的方法,可以增强制品的营养和感官特性.
研究的目的:
- 开发一种使用脱水花粉的创新酸面粉.
- 评估酸面粉对面包质量和营养成分的影响.
主要方法:
- 脱水的粉 (太阳干燥,冷干燥,烤箱干燥) 用于制造含有特定乳酸细菌菌株的酸面粉.
- 酵母面的发酵需要14个小时的发酵时间,发酵过程中使用的是Lactiplantibacillus plantarum,Weissella cibaria或Leuconostoc mesenteroides.
- 选择的酸面粉被纳入酵母酵母面包配方中,以20%和40%的替代水平.
主要成果:
- 发酵增加了有机酸,外聚糖 (EPS),l-谷氨酸和总自由氨基酸 (TFAA),同时降低了蛋白质的分子量.
- 40%的酸面粉 (O_LeuMes) 改善了面包中的TFAA,EPS和l-谷氨酸含量.
- 发酵减轻了未发酵的麦粉对面包的特定体积和坚硬度的负面影响.
结论:
- 脱水的花粉可以成功地用于酸面粉生产.
- 酸面粉增强了面包的营养特征 (TFAA,EPS,l-胺酸) 并改善了面包的物理特征 (具体体积,坚硬度).
- 结合酸面提供了一个有希望的发展功能性食品的途径,改善了健康益处和感官属性.
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