使用奎诺亚面粉用于功能性面包生产
Mustafa Akturfan1, Suzan Yalçın2
1Department of Gastronomy and Kitchen Arts, Faculty of Applied Sciences Karamanoğlu Mehmetbey University Karaman Turkey.
Food science & nutrition
|July 7, 2025
概括
将麦粉添加到拉瓦什面包中可以显著提高其营养价值并改善质地. 高达20%的麦粉增强了面包的特性,提供了更健康,更可接受的传统食品选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 技术 技术 技术
背景情况:
- 拉瓦什面包是西亚和中东地区的传统主食.
- 越来越多的人对提高传统食品的营养状况感兴趣,比如拉瓦什面包.
研究的目的:
- 为了评估在小麦面团中加入不同百分比的奎诺亚面粉 (5-20%) 的效果.
- 评估对面团风湿学的影响,以及拉瓦什面包的感觉,化学和物理特征.
主要方法:
- 用沉积值,混合耐受性指数和延伸仪测试分析了小麦面团的质性质.
- 评估了拉瓦什面包的感官属性 (外观,味道,气味,质地) 和化学成分 (蛋白质,脂质,纤维,灰,糖,粉,氨基酸).
- 在面包样本上进行了颜色分析 (L*,a*,b*).
主要成果:
- 麦粉增加了水的吸收和面团的发展时间,同时降低了沉积值和混合耐受性.
- 面团的伸展性降低,但弹性与伸展性的比率随着诺亚含量增加而有所改善.
- 面包表现出增加的性和灵活性,蛋白质,纤维和氨基酸含量更高. 整体接受度和营养价值得到了增强.
结论:
- 将高达20%的麦粉添加到拉瓦什面包中,会对其质,营养和感官特性产生积极影响.
- 奎诺亚面粉增强了拉瓦什面包的功能特征和营养密度.
- 这表明菜丰富的粉面包是传统小麦粉的更健康,更可接受的替代品.
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