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麦烧烤及其对液态麦生产的影响

Sofie Ekelund¹, Eimantas Gladkauskas¹, Svenja Krause²

¹Division of Biotechnology, Lund University, Naturvetarvägen 16, SE-221 00 Lund, Sweden.

Foods (Basel, Switzerland)

|January 8, 2025

概括

烤对于麦基生产至关重要,防止储存期间的脂酶活性,并改善感官质量. 最佳的烤条件平衡了脂酶失活与蛋白质溶解度,以获得更好的麦产品.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
生物化学生物化学

背景情况:

储存的麦中的脂酶活性可以增加,即使湿度降低,也会影响产品质量.
工业炉方法对于在储存前加工麦核至关重要.
了解烤对脂酶和蛋白质的影响对于麦产品开发至关重要.

研究的目的:

调查工业制方法对脂酶失活和麦基生产的影响.
确定最佳的制参数,以平衡脂酶失活,蛋白质溶解度和感觉属性.
为开发高质量的麦制品提供见解.

主要方法:

在不同的温度下 (室温,37°C) 存储麦核,以评估随着时间的推移的脂酶活性.
用不同的温度和相对湿度进行炉处理,对剥皮的麦核进行了处理.
在后测量了蛋白质溶解度和脂酶活性.
进行了感觉试验,以评估最终的麦产品的香味和质量.

主要成果:

储存未煮熟的麦导致64天内脂酶活性增加.
烧烤显著影响了蛋白质溶解度和脂酶不活化.
一个特定的制过程 (90°C蒸汽30分钟,然后100°C干燥30分钟) 禁用了脂质酶,同时保持了42%的蛋白质溶解度.
烧烤改善了麦制品的感觉香味,但降低了整体蛋白质含量.

结论:

烤是麦加工中的关键步骤,用于控制脂酶活性和增强感官特征.
选择的制方法有效地使脂酶失活,这对于防止异味和延长保质期至关重要.
平衡制参数是必要的,以优化脂酶失活,蛋白质可溶性和麦制品中的营养价值.

关键词:

燃烧 (Kilning) 是指燃烧一个火炉.脂酶活性激酶的活性.麦加工麦加工这是麦基的麦基.蛋白质的溶解性蛋白质的溶解性

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