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使用古老和旧谷物的树脂用于小麦面包生产
Oumayma Toumi1, Costantino Fadda1, Alessandra Del Caro1
1Department of Agricultural Sciences, University of Sassari, Viale Italia, 39/A, 07100 Sassari, Italy.
Foods (Basel, Switzerland)
|March 13, 2025
概括
古代的谷物可以丰富现代的小麦面团和面包,改善食纤维和多等营养成分. 一些古老的谷物面包很受欢迎,显示出对更健康的作有希望.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物科学 谷物科学
背景情况:
- 消费者对传统食材及其健康益处的兴趣日益增长.
- 探索古代谷物作为现代饮食的功能性食品成分.
研究的目的:
- 评估将古谷物加入小麦面粉对面团质和面包质量的影响.
- 评估复合面包的营养和感官属性.
主要方法:
- 取代20%的小麦粉,用来自七种不同的古谷物来代替.
- 对面团质性质 (稳定性,伸展性) 的分析.
- 评估面包质量参数 (具体体积,质地,颜色) 和营养含量 (总食纤维,多).
- 最终面包产品的感官评估.
主要成果:
- 增添白的面团表现出更好的稳定性和弹性,但延展性降低.
- 富含白的面包具有较低的特定体积和较深的皮/碎片,具有多种纹理变化.
- 观察到总食纤维和多醇含量的显著增加.
- 感官分析表明,加尔法格纳纳 (GAR) 和诺贝尔托 (NOR) 缩面包的接受度很高.
结论:
- 在小麦面粉中加入古老的谷物干是一种可行的策略,可以提高面包的营养成分.
- 这种方法提供了潜在的健康益处,而不会大大损害理想的感觉和纹理质量.
- 特定的古老谷物行业,如GAR和NOR,在消费者接受方面表现特别有前途.
关键词:
古代的谷物 古代的谷物分支 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝 分枝独角兽 一角兽艾默尔·埃默尔 (Emmer Emmer) 是一个关于陆地品种是陆地品种.感官评估 感官评估更多相关视频
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