角面粉添加对小麦面粉烤特征的影响
Emilia Szabłowska1, Małgorzata Tańska2
1Department of Food Technology and Safety, Faculty of Health Sciences, University of Lomza, 18-400 Łomża, Poland.
Foods (Basel, Switzerland)
|January 25, 2025
概括
将麦面粉添加到小麦面包中可以显著减少气体保留和面团延展性,从而影响面包的体积和质地. 最佳水平提高营养价值,但需要仔细调整配方以提高烤性能.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物化学 谷物化学
- 技术 技术 技术
背景情况:
- 小麦面粉 (750型) 是一个主食,但它的营养状况可以提高.
- 面粉提供了潜在的营养益处,但它对烤的影响不太清楚.
研究的目的:
- 评估不同玉面粉含量 (5-50%) 对小麦面粉烤特性的影响.
- 评估小麦面包的技术和营养变化.
主要方法:
- 实验室试验是在小麦面粉上进行的,并添加了角面粉.
- 分析的关键参数包括面团形学 (形学,延伸学),发酵,粘贴行为和面包质量 (体积,碎片硬度).
- 对选定的面包品种进行了营养分析.
主要成果:
- 面粉显著降低了气体保留 (高达92%) 和面团伸展性 (高达56%).
- 粘贴特性发生了变化,终点温度更高,凝粘度更低.
- 高面粉含量 (>30%) 降低了面包体积 (40-52%) 和改变了碎片结构.
- 高达30%的面粉增加了灰和纤维含量,同时减少了碳水化合物和蛋白质.
结论:
- 面粉的加入显著改变了小麦面团的质和发酵过程,在较高度下对面包的体积和质感产生负面影响.
- 虽然有益于营养增强 (纤维,灰),但仔细配方至关重要,以减轻对烤性能的负面影响.
- 在小麦面包中玉面粉的最大可接受水平似乎是30%左右,以保持营养和质量的平衡.
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