物理修饰的非转基因高粉作为耐性粉成分在饼干中的加工适用性
Yujin Moon1,2, Meera Kweon1,2
1Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Molecules (Basel, Switzerland)
|June 27, 2025
概括
热水处理 (HMT) 提高了高氨糖小麦粉 (HAWF) 的功能和饼干质量. HMT改善了物理化学特性,并减少了快速消化的粉,提高了营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 高粉糖小麦 (HAW) 为开发营养增强食品提供了一种非转基因方法.
- 消费者对清洁标签和更健康的食品选择的需求正在增加.
研究的目的:
- 调查热湿处理 (HMT) 对HAW粉 (HAWF) 和软小麦粉 (SWF) 的物理化学性能的影响.
- 评估HMT对饼干制作性能和体外粉消化能力的影响.
主要方法:
- 面粉在20%和25%的水分水平下经过HMT处理.
- 分析了物理化学性质 (颗粒大小,水/糖保持,粘贴,热,质).
- 评估了饼干质量和体外粉消化能力.
主要成果:
- HMT增加了颗粒大小,减少了受损的粉,并增强了水/糖的保留.
- HMT改变了粘贴行为,削弱了质,并改变了面团形学.
- 来自HMT处理的面粉的饼干有更大的直径和扩散比.
- 试验室消化性显示,迅速消化的粉减少,缓慢消化的/耐性粉增加.
结论:
- HMT是修改面粉功能和提高饼干质量的有效方法.
- 通过改变粉的消化能力,HMT提高了基于小麦的产品的营养成分.
- 这种方法为更健康的食品产品开发提供了清洁标签策略.
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