用奶酪粉提高面包质量:一种可持续的解决方案
Diana Fluerasu Bălțatu1,2, Christine Neagu1,2, Sylvestre Dossa1,2
1Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.
Foods (Basel, Switzerland)
|August 28, 2025
概括
乳清粉可以增加蛋白质和矿物质,同时减少碳水化合物. 最佳的5-10%含量平衡了营养效益与可接受的面团特性和感官质量.
科学领域:
- 食品科学
- 营养科学
- 乳制品技术
背景情况:
- 乳清是一种乳制品副产品,
- 在面包中使用乳清可以提高面包产品的营养成分.
研究的目的:
- 研究将乳清粉加入复合面粉和面包中的影响.
- 评估乳清丰富的面包产品的营养,生物活性,质,微观结构和感官特性.
主要方法:
- 用5-15%的乳清粉制成的复合面粉.
- 分析了营养成分,矿物质含量,多和抗氧化活性.
- 进行了面团风学 (Mixolab),微观结构 (SAXS/WAXS,FTIR) 和感官评估.
主要成果:
- 乳清粉显著增加了蛋白质和矿物质含量,同时减少了面粉和面包中的碳水化合物.
- 添加15%乳清粉的面包中,和的含量较高.
- 对质质量和粉粘度产生负面影响,但降低了退化.
结论:
- 添加乳清粉可以提高面包的营养价值.
- 含有5-10%的乳清粉在营养增强和技术/感官性能之间提供了有前途的平衡.
- 乳清粉是开发功能性面包制品的可行策略.
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