用蒸汽处理的Moringa (Moringa oleifera) 粉末提高面包质量
Takako Koriyama1, Yuria Kurosu1, Takahiro Hosoya1
1Faculty of Food and Nutritional Science, Toyo University, 48-1 Oka, Asaka-shi 351-8510, Saitama, Japan.
Foods (Basel, Switzerland)
|April 15, 2025
概括
蒸汽处理改善了用于烤的叶粉 (MLP). 这提高了面包的体积,酵母活动和感官质量,同时延迟了衰老,使MLP成为一种更适用的功能性食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物性成分 植物性成分
背景情况:
- 莫林加叶粉 (MLP) 富含营养,但对面包的身体和感官特征产生负面影响.
- 挑战包括在使用MLP时抑制面包膨胀和改变感官特性.
研究的目的:
- 为了研究蒸汽处理的叶粉 (SMLP) 对面包膨胀和感官特征的影响.
- 为了确定蒸汽处理是否提高了MLP在烤中的功能.
主要方法:
- 莫林加叶粉 (MLP) 被蒸汽处理了10分钟.
- 在面包配方中,SMLP被纳入小麦面粉中的5%替代水平.
- 分析了面包的特定体积,酵母活力,抗氧化活性,奎尔-3-葡萄糖酸含量,粉逆行和感官属性.
主要成果:
- 与MLP相比,SMLP显著增加了面包的特定体积 (2.2至4.6cm3/g).
- SMLP改善了Saccharomyces cerevisiae的活力 (48%至72%) 并保持了高的抗氧化活性.
- SMLP使面包化延迟了30-40%,并改善了香味,外观和整体可接受性的感官得分.
结论:
- 蒸汽处理是一种有效的方法,可以提高Moringa叶粉的质量.
- SMLP增强面包体积,酵母性能和感官吸引力,将MLP定位为一种有价值的功能性食品成分.
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