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与一年生小麦种相比,中间小麦草 (Thinopyrum intermedium) 的面粉组成,面团和面包特性
Siri Grandal1, Anne Rieder2, Tzvetelin Dessev2
1Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Christian Magnus Falsens vei 18, 1433 Ås, Norway.
Food chemistry
|February 9, 2025
概括
中间小麦草 (IWG) 显示出作为一种新型面包制成份的前景. 其独特的蛋白质含量和面团特性虽然与小麦不同,但使其成为烤的功能性气体保持网络.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物科学 植物科学
背景情况:
- 中间小麦草 (IWG) 是一种新兴的多年作物,具有各种应用的潜力.
- 了解其营养和功能性质是其在食品系统中采用的关键.
研究的目的:
- 为了评估中间小麦草 (IWG) 面粉的面包制作性能.
- 为了比较IWG的面粉成分,面团质和面包质量与传统的小麦, einkorn 和 emmer.
主要方法:
- 对面粉成分的分析 (蛋白质,粉,阿拉比诺基兰).
- 面团特性 (稳定性,粘性弹性) 的风湿学测试.
- 小规模试验,以评估面包的特性 (体积,形状比).
主要成果:
- 与小麦,麦和麦相比,IWG面粉的蛋白质含量更高,粉含量更低.
- 面团形学表明IWG的稳定性低,粘性弱,类似于emmer,但与小麦共享蛋白质特征.
- 虽然IWG面包的特定体积较低,但它们的形状比率与小麦面包相当.
结论:
- 中等小麦草具有独特的面粉成分和面团特性,适合面包.
- IWG蛋白质有助于形成面包结构所必需的气体持有网络.
- 对IWG的进一步研究可以支持其作为可持续的替代粮食的整合.
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