了解废弃面包作为造辅助品的利用,以生产可持续的小麦工艺酒
Katry Dall'Acua1, Manuela Poletto Klein1,2, Bárbara Iegli Tech1
1Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil.
Microorganisms
|January 25, 2025
概括
浪费面包 (WB) 可以取代工艺酒中的小麦片,产生更深的,不那么杂的造品,具有明显的挥发性化合物和香音质. 为了大规模应用,还需要进一步的研究.
科学领域:
- 食品科学 食品科学 食品科学
- 造技术 造技术 造技术
- 可持续制造 可持续制造 可持续制造
背景情况:
- 浪费面包 (WB) 为提高酒生产供应链的可持续性提供了机会.
- 关于将WB纳入酒制造工艺的具体影响的研究有限.
研究的目的:
- 评估在手工酒生产中用WB取代小麦片的效果.
- 分析由WB含量引起的酒中的化学和感官变化.
主要方法:
- 开发了三种酒配方,其中WB度各不相同.
- 监测了葡萄糖和麦芽糖水平;最终的酒分析了乙醇,糖醇,酸,pH,酸度,度,颜色和挥发性化合物.
- 经过训练的小组进行了感官评估.
主要成果:
- 与对照组相比,来自含WB的草的初始糖度较高,但最终度较低.
- 使用WB生产的酒表现出较低的杂度,较深的颜色,较低的乙醇,甘油和酸水平.
- 特定的挥发性化合物 (例如,D-烯酸,乙烯酸) 和类似香的感觉属性与WB的含有有关.
结论:
- 浪费的面包是一种可行的,具有成本效益的工艺酒成分,影响关键的物理化学和感官特征.
- 该研究确定了WB存在的潜在挥发性标志物,并指出香风味强度增加,WB替代性更高.
- 为了在造中成功大规模实施WB,建议进行进一步的研究.
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