在冷储存期间,抹茶面包面团的结构和功能变化的机制
Yi Liu1, Yunlong He1, Lamei Li2
1College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China.
Food chemistry
|January 5, 2025
概括
结和高度的抹茶 (≥1%) 会使面团变软,阻碍膨胀,并破坏质结构. 结还会导致水分流失,削弱面团的稳定性,影响酵母活性,从而优化面包生产.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 材料科学 是一种材料科学.
背景情况:
- 面团的整形学和结构对于面包的质量至关重要.
- 了解结等加工因素和抹茶等成分的影响对于产品开发至关重要.
研究的目的:
- 调查冷时间和抹茶度如何影响面团的质性质.
- 分析对水分分布和多尺度结构的影响.
- 为优化面包配方和质量控制提供见解.
主要方法:
- 面团样本经过不同时间的冷和不同度的抹茶.
- 分析了风病学特性,水分分布和多尺度结构.
- 还评估了酵母活动和气体产量.
主要成果:
- 结和高度的抹茶 (≥1%) 减少了面团的刚性和膨胀.
- 结诱导了水分的重新分配,并通过削弱蛋白质-水分相互作用和破坏二硫化键来破坏质网络的稳定性.
- 结对酵母气体的产生产生产生了负面影响,但不是因为添加了抹茶.
结论:
- 结和高的抹茶水平显著改变了面团的结构和特性.
- 低度的抹茶对面团结构的影响最小.
- 这些发现为优化面包生产和质量保证提供了有价值的科学数据.
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