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开发蛋白质丰富的全谷物面包,使用不同的植物蛋白质分离物.

Maneka Malalgoda1, Reyna Stefanson1, Sachini Senarathna1

  • 1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.

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豆蛋白分离物 (SPI) 是最适合丰富全麦面包的植物蛋白,保持质量和营养价值. 这项研究探讨了使用SPI和豆蛋白分离物来增强面包.

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科学领域:

  • 食品科学 食品科学 食品科学
  • 营养科学 营养科学
  • 植物性蛋白质是一种植物性蛋白质.

背景情况:

  • 面包是一个全球主食,通常具有不完整的氨基酸特征.
  • 开发富含蛋白质的面包需要仔细选择植物蛋白质分离物以保持质量.

研究的目的:

  • 评估大豆蛋白分离物 (SPI) 和两个豆蛋白分离物 (PPI1,PPI2) 用于蛋白质丰富的全麦面包生产.
  • 评估这些分离物对面团特性和质量的影响.

主要方法:

  • 评估了SPI,PPI1和PPI2的结构和功能特性.
  • 在5%,10%和15%的度中加入到全麦面包中的分离物.
  • 评估面团特征和最终使用的烤质量,包括面包体积和质地.

主要成果:

  • SPI表现出优越的泡和乳液稳定性,以及凝性质.
  • 较高的蛋白质度通常会降低面包的坚硬度,面包体积和特定体积.
  • 5%SPI的面包表现出最高的面包体积 (342毫升) 和有利的纹理特性.

结论:

  • 豆蛋白分离物是开发具有理想特性的蛋白质丰富全麦面包的最合适选择.
  • 植物性蛋白质提供了一种可行的策略,以满足消费者对营养和可持续食品选择的需求.