通过响应表面方法 (RSM) 评估螺旋藻和乳清粉在包纹理中的作用
Morvarid Vosough1, Mir Mehrshad Emamshoushtari2, Salar Helchi2
1Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, P.O. Box 1477893855, Tehran, Iran.
Journal of food science and technology
|June 20, 2025
概括
这项研究使用Spirulina platensis和乳清粉来增强包饼质地和营养. 结果显示,螺旋藻增加了硬度,而乳清软化了面包,烤温度影响了质地.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 全球人口不断增长,需要替代蛋白质来源来实现粮食安全.
- 包面包是一种主食,使其成为营养增强的理想媒介.
- 螺旋藻和乳清粉作为替代蛋白质来源提供了有价值的营养特征.
研究的目的:
- 为了优化百分比的Spirulina platensis和乳清粉在包面包.
- 为了确定烤温度对面包质地和组成的影响.
- 系统地分析这些原料和条件对面包质量属性的影响.
主要方法:
- 响应表面方法 (RSM) 用于优化.
- 系统的实验设计,以确定影响的百分比和温度.
- 对关键质量属性的分析:吸水性,面团稳定性,硬度,凝聚性和弹性.
主要成果:
- 螺旋藻有显著影响水的吸收,面团的稳定性和面包的硬度.
- 较高的螺旋藻度 (>3%w.w-1) 增加了水的吸收,稳定性和硬度.
- 乳清粉降低了面包的硬度;较高的乳清含量降低了水的吸收和面团的稳定性.
结论:
- 优化Spirulina platensis和乳清粉的含量对于所需的包质感至关重要.
- 烤温度显著影响面包的硬度,特别是与螺旋藻丰富.
- 配料和温度之间的平衡是实现丰富包所需的纹理性质的关键.
关键词:
一个巴盖特.烤 烤 烤 烤面包质地 面包质地响应表面的方法 响应表面方法螺旋藻 (Spirulina platensis) 是一个有趣的植物.质感增强 增强质感增强乳清粉是什么意思 乳清粉是什么意思更多相关视频
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