优化用维生素D和食纤维增强白小麦面包:平衡营养增强和技术质量
Sabrina Boudrag1, Elke K Arendt1,2, Celia Segura Godoy1
1School of Food and Nutritional Sciences, University College Cork, College Road, T12 YN60 Cork, Ireland.
Foods (Basel, Switzerland)
|June 26, 2025
概括
用维生素D3和食纤维增强白面包的营养价值,达到与全麦面包相似的纤维含量,而不影响质地或外观.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 维生素D和食纤维摄入量不足是西方国家的重大公共卫生问题.
- 面包制品,如白麦面包,被广泛消费,并为营养强化提供了机会.
研究的目的:
- 以维生素D3和多种食纤维 (麦纤维,点,纤维素,β-葡萄糖) 丰富白小麦面包.
- 使用响应表面方法 (RSM) 优化纤维组合,同时保持面包质量.
- 评估强化对面团特性,面包结构和营养成分的影响.
主要方法:
- 利用响应表面方法 (RSM) 来优化纤维组合.
- 对面团和面包的特性进行了全面的分析,包括质网,粉粘合,发酵,碎片硬度,特定体积和色度.
- 测量总食纤维 (TDF) 的含量.
主要成果:
- 添加纤维稍微削弱了质网络,改变了粉粘度,导致面包体积相比对照白面包略有减少.
- 含有维生素D3对面包体积和质感的影响很小.
- 强化面包实现了高的全食纤维 (TDF) 水平 (10.72 g/100 g),与全麦面包 (9.54 g/100 g) 相比,具有保存的质地和外观.
结论:
- 溶解和不溶解纤维与维生素D3的最佳混合物可以成功地强化白面包.
- 这种强化策略增强了主食,通过增加营养摄入量来改善公共健康,提供了一种可行的方法.
- 该研究表明,强化白面包可以满足消费者对质地和外观的接受标准,同时提供卓越的营养益处.
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