传统和新兴加工方法对替代面包的影响 - - 综合性审查和元分析
Mariana Maçãs1,2, Bárbara Biduski1, Alessandro Ferragina1,3
1Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland.
Critical reviews in food science and nutrition
|December 23, 2024
概括
消费者对植物性食品的需求推动了创新. 加工豆类和伪谷物等替代植物成分可以改善营养和面包质量,提高消费者接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 面包技术 面包技术
背景情况:
- 越来越多的消费者对植物性,高蛋白食品的需求,以促进健康和可持续性.
- 结合替代植物来源 (豆类,伪谷物) 增强制品的营养,但可以降低酵母面包的可接受性.
- 了解非小麦成分对面包产品质量的影响至关重要.
研究的目的:
- 审查传统和新兴的加工方法,用于烤中的替代植物材料.
- 评估这些加工技术如何影响营养价值和产品的可接受性.
- 通过元分析可视化植物加工技术对面包特定体积和碎片质感的影响.
主要方法:
- 对替代植物成分的传统和新兴加工方法的文献综述.
- 进行元分析,量化加工技术对面包特定体积和碎片质感的影响.
- 营养增强和消费者接受度的评估.
主要成果:
- 当使用替代原料时,传统的加工方法对面包质量很重要.
- 新兴的加工技术显示,与未经加工的原料相比,有可能改善面包的体积和质地.
- 研究表明,加工允许更高的替代成分的结合,同时保持可接受性.
结论:
- 处理替代植物成分是提高营养特性的关键,并保持制品的可接受性.
- 传统和新兴的加工方法都有好处,新兴技术显示出进一步改进的希望.
- 需要进一步的研究和扩展,以充分利用面包行业的新兴技术.
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