传统的托卡特面包的芳香化合物和物理化学和功能性质
1Department of Food Engineering Tokat Gaziosmanpasa University Tokat Turkey.
Food science & nutrition
|December 2, 2024
概括
传统的托卡特面包拥有高食纤维 (14.64%) 和可预测的血糖指数83.09. 它独特的风味特征与酸面粉和烤中使用的特定木材类型有关.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 传统的托卡特面包是一个具有文化意义的食物,具有独特的生产方法.
- 了解其营养和感官特性对于保存和潜在的商业化至关重要.
研究的目的:
- 综合分析传统托卡特面包的物理,化学,功能,营养和纹理特性.
- 为了识别挥发性有机化合物和表征微生物 (酵母和细菌) 种类在它的酸面粉起始剂.
- 为了研究导致面包味道和香气的因素.
主要方法:
- 对托卡特面包样本进行了物理,化学,功能,营养和纹理分析.
- 挥发性有机化合物被使用气色谱-质谱识别.
- 微生物鉴定是在酸面粉样本上进行的,采用了依赖培养的方法.
- 评估了感官属性,将它们与材料和酸面粉联系起来.
主要成果:
- 托卡特面包的保质期为6天,食纤维总量为14.64%,可预测的葡萄糖指数为83.09.
- 确定了45种易挥发的芳香化合物,这些化合物有助于面包的特征性味道.
- 分离出来的关键微生物种类包括*Saccharomyces cerevisiae*,*Debaryomyces hansenii*,*Kluyveromyces lactis*,*Lactobacillus plantarum*,和*Lactobacillus mesenteroides*.这些微生物的种类包括:
- 独特的味道和香气归因于酸面粉和在烤过程中使用角梁和皮木材.
结论:
- 传统的托卡特面包具有丰富的营养成分,特别是食纤维.
- 酵母面团和特定材料中的复杂微生物群体显著影响面包的感官特征.
- 酵母成分的区域差异可能导致面包质量的差异.
更多相关视频
相关概念视频
01:27Tactile and Chemical Senses
279
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
279
01:25Aromatic Compounds: Overview
10.3K
In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
In 1825, Faraday...
10.3K
01:23Mass Spectrometry: Aromatic Compound Fragmentation
1.6K
Upon ionization, aromatic compounds generate a molecular ion that is observed as a prominent peak in their mass spectra. For example, the molecular ion peak for benzene appears at a mass-to-charge ratio of 78, while toluene is observed at a mass-to-charge ratio of 92. The molecular ion benzene is highly stable and does not readily undergo further fragmentation due to the significant amount of energy required to disrupt the aromatic stability of the benzene ring. In contrast, the molecular ion...
1.6K
01:29Fungal Group Zygomycota
Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
01:46Oxidative Cleavage of Alkenes: Ozonolysis
9.9K
In ozonolysis, ozone is used to cleave a carbon–carbon double bond to form aldehydes and ketones, or carboxylic acids, depending on the work-up.
Ozone is a symmetrical bent molecule stabilized by a resonance structure.
Ozone is a symmetrical bent molecule stabilized by a resonance structure.
9.9K
02:32Physical Properties of Alcohols and Phenols
14.0K
Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
14.0K