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发芽/发酵豆类面粉作为小麦面包的功能成分:一篇综述

Chiemela Enyinnaya Chinma^1,2,3, Vanessa Chinelo Ezeocha⁴, Olajide Emmanuel Adedeji⁵

¹Department of Food Science and Technology, Federal University of Technology, Minna, Minna, Nigeria.

Journal of food science

|February 8, 2025

概括

在小麦面包中加入发芽或发酵的豆类面粉可以提高营养价值和健康益处. 发酵豆类面粉有望改善面包质量,尽管需要进一步的研究.

科学领域:

食品科学与技术食品科学与技术
营养科学营养科学
面包科学面包科学

背景情况:

精制的小麦面包是全球的主食,但引起了健康问题.
像发芽/发酵豆类面粉这样的功能成分为更健康的面包创新提供了潜力.
加入豆类面粉解决了面包产品的可持续性和营养改善问题.

研究的目的:

批判性地审查发芽/发酵豆类面粉对小麦面包特性的影响.
分析对风湿学,营养,健康益处和技术的影响.
为了确定开发豆类强化小麦面包的挑战.

主要方法:

关于小麦面包中发芽/发酵豆类面粉的研究文献综述.
在豆类加工过程中分析宏观成分变化和酶活性.
技术性质,营养质量和健康方面的评估.

主要成果:

发芽/发酵改变了面团的功能和面包的质量,这是由于宏观成分的变化和酶活性.
高达20%的发芽豆类面粉对面包技术产生了负面影响;发酵面粉显示出更好的结果.
豆类强化的面包提供了更好的蛋白质,纤维,微量营养素,植物化学物质和更低的葡萄糖指数.

结论:

发芽/发酵豆类面粉可以成为营养丰富,健康的面包的功能成分.
发酵的豆类面粉似乎比发芽的面粉更适合技术面包特性.
对营养物质生物可用性和代谢物概况的进一步体内研究是必不可少的.

关键词:

抗氧化作用的抗氧化作用.面包就是面包,面包就是面包.面团类风湿学面团类风湿学营养成分营养成分的营养.技术性质是指技术性质的技术性质.

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