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八烯酸粉作为水凝器和乳化剂,用于制造创新的大面包
Maedeh Jabarzadeh Marand1, Milad Pero2, Mehdi Ahmadi3
1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Carbohydrate polymers
|March 6, 2025
概括
经过Octenyl succinic anhydride (OSA) 修改的玉米粉在比格尔配方中作为一种新型的水凝剂. 这种修改增强了纹理特性,保持水分和结构稳定性,使其成为一个有前途的脂肪替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 由油凝和水凝相组成的比格尔正在作为脂肪替代品获得兴趣.
- 本地粉通常在形成稳定和纹理上可取的大饼方面存在局限性.
研究的目的:
- 为了研究用OSA修饰的玉米粉作为Bigel配方的水凝剂.
- 评估OSA修饰对大蛋的物理化学,热学和风湿学特性的影响.
主要方法:
- 玉米粉的甲酸 (OSA) 修饰.玉米粉的修饰.
- 使用本地粉和OSA修改粉制备和表征大面包.
- 分析包括富里埃变换红外光谱法 (FTIR),差分扫描热量计 (DSC),粘贴特性,质学和光显微镜.
主要成果:
- 与原生粉相比,OSA粉表现出更好的膨胀能力,更高的峰度,更低的粘合温度和更强的分解.
- 用OSA粉配制的比格尔显示了相分布的改善,滴滴大小的减少,结构稳定性的提高,以及对油脂损失的优越抵抗力.
- 风湿学分析证实所有大蛋的固体类弹性 (G'>G′′),特定配方显示了增强的热性能.
结论:
- 经过OSA修改的玉米粉有效地起到水凝器的作用,显著改善了比格尔的特性.
- 这些增强型大饼显示出延长保质期的潜力,提高消费者作为脂肪替代品的接受度,以及在活性成分输送中的应用.
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