面包的营养质量,添加了从豆子中选出的麦芽
Anna Czubaszek1, Mateusz Gertchen1, Alan Gasiński1
1Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Molecules (Basel, Switzerland)
|March 13, 2025
概括
用白豆麦芽和红豆麦芽取代一些麦粉,改善了面包的面包质量.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 技术 技术 技术
背景情况:
- 麦粉 (RF) 是一种常见的食原料.
- 豆提供潜在的营养益处.
- 目前正在研究面包增强剂的新成分.
研究的目的:
- 评估白豆麦芽 (WBM) 和红豆麦芽 (RBM) 作为面包中RF的部分替代品的影响.
- 评估烤特性,营养含量和感官属性的变化.
主要方法:
- 部分用WBM和RBM取代RF.
- 制参数的分析 (下降数,粘度).
- 评估面包质量,包括颜色,营养成分,抗氧化特性和挥发性化合物.
主要成果:
- WBM和RBM降低了落下数量和糊的粘度.
- 观察到地和碎片颜色的显著变化.
- 对消费者面包评价没有显著的负面影响.
- 增加了多含量 (高达30%),增强了抗氧化活性.
- 蛋白质和必需氨基酸的显著增加.
- 在某些情况下,双重挥发性化合物.
结论:
- 将RF部分替换为WBM和RBM可以提高面包的营养成分.
- 这些豆改善了抗氧化特性,增加了蛋白质含量.
- 烤特性和颜色的变化是可以管理的,没有消费者不良接收.
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