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模具温度和螺丝速度对挤出脉冲面粉的影响及其在面包生产中的应用
Kübra Tuluk1, Burak Altınel2, Neslihan Bozdogan2
1Department of Food Engineering, Graduate School of Natural and Applied Sciences Ege University İzmir Türkiye.
Food science & nutrition
|August 27, 2025
概括
挤出加工显著提高了脉冲面粉的性能,增加了水的吸收,减少了植物酸和纤维. 优化的挤出条件改善了脉冲面粉在新食品成分中的潜在用途.
科学领域:
- 食品科学与技术
- 植物性成分
- 营养改善
背景情况:
- 豆类面粉具有营养优势,但需要加工以提高技术功能.
- 挤出技术是修改脉冲面粉特性的一种有前途的方法.
研究的目的:
- 为了优化大豆和豆面粉的挤出条件.
- 评估优化挤出对水吸收指数 (WAI),植物酸 (PA) 和不溶性食纤维 (ISDF) 的影响.
- 评估挤出的脉冲面粉是否适用于面包制造.
主要方法:
- 使用响应表面的方法来优化模具的温度和螺丝速度.
- 分析了物理化学特性 (WAI,PA,ISDF).
- 使用X射线衍射 (XRD),富里埃变换红外光谱 (FTIR) 和差分扫描热度计 (DSC) 评估结构变化.
- 评估了面团和面包的质量参数.
主要成果:
- 在最佳的挤出条件下 (165°C模具温度,200rpm螺旋转速) 显著增加了WAI,并降低了两种脉冲面粉的PA和ISDF.
- 挤出改变了粉的结晶性和蛋白质碳水化合物结构.
- 在小麦面粉中加入豆类面粉降低了粘度和弹性.
- 面包质量受到负面影响,在12.5%和25%的替代水平下,体积减少和硬度增加.
结论:
- 挤出是一种有效的技术,用于修改豆类面粉的技术功能和营养特征.
- 优化挤出可以创建基于脉冲的新功能成分.
- 需要进一步的研究,以减轻使用豆类面粉对面包质量的负面影响.
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