预先和树枝作为开发麦树枝丰富面包的策略
Yun Wu1,2, Tao Wang1, Maria Ortiz de Erive1
1Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
Foods (Basel, Switzerland)
|June 26, 2025
概括
在接近和 (水活性为0.9979) 的水平前进行麦预水,可显著改善面包的质量. 这种方法优化了麦的优化.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物化学 谷物化学
- 技术 技术 技术
背景情况:
- 麦提供健康益处,但由于与质的水竞争,可能会对面包质量产生负面影响.
- 麦等纤维成分的预水是缓解这些负面影响的潜在策略.
研究的目的:
- 为了确定麦的最佳预水分水平,以最大限度地提高面包质量.
- 评估预水的麦对丰富的白面包的结构和质地特性的影响.
主要方法:
- 麦干被预水化到六个水活性 (aw) 水平 (0.99510.9989).
- 在标准的白面包配方中,预水化麦取代了20%的白面粉.
- 面包的质量是根据面包的具体体积,碎片的硬度,弹性和凝聚力来评估的.
主要成果:
- 在和点 (aw = 0.9979) 附近加水的麦导致了优越的面包质量.
- 最佳的水分产生了最高的面包体积和最佳的纹理特性 (低硬度,高弹性/凝聚性).
- 低于最佳的水分水平导致面包质量属性下降.
结论:
- 精确的麦的预水接近和是提高面包制作质量的关键.
- 最佳水合的麦降低了吸水能力,促进了质网络的发展.
- 这种技术可以成功地将麦加入面包中,而不影响消费者的接受度.
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