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坚硬小麦面团和不同胡卜粉末品种的面食的物理特征
Marian Ilie Luca1, Mădălina Ungureanu-Iuga2, Ana Batariuc3
1Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania.
Gels (Basel, Switzerland)
|July 25, 2025
概括
添加胡卜豆增强了 durum wheat 面团和意大利面,改变了质地和颜色特性. 这项研究探讨了这种富含纤维的成分用于新型食品开发和清洁标签意大利面配方.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 胡卜豆是一种未被充分利用的,富含纤维的食物副产品.
- 加入富含纤维的成分,如胡卜果汁,会影响面团和意大利面的特性.
研究的目的:
- 评估硬 durum 小麦面团和意大利面与不同的胡卜果汁的修形学,纹理和颜色特性.
- 调查不同种类的胡卜末和添加水平的影响.
主要方法:
- 振荡式动态风湿学试验 振荡式动态风湿学试验
- 机械纹理评估 (压缩) 的方法
- 行为分析分析 行为分析
- 反射度颜色测量 颜色测量
主要成果:
- 胡卜增强了面团,延迟了粉的凝化,增加了硬度和粘性.
- 意大利面的固体损失和破碎性增加了胡卜果汁.
- 颜色发生了显著的变化;光度下降,红色色调加剧.
- 煮熟的意大利面显示弹性,性和硬度增加,粘度降低.
结论:
- 胡卜豆对面团和意大利面的结构,质地和颜色产生积极的影响.
- 不同种类的胡卜豆对意大利面品质产生不同的影响.
- 这些发现支持使用胡卜果汁的纤维丰富,清洁标签的意大利面的工业发展.
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