稳定小麦芽的颗粒大小变化对面团加工特性和蒸面包质量的影响
Gongqi Zhao1,2, Miaomiao Pan3, Xianling Zhang1,2
1Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, 9 Donghua Road, Fengyang, 233100, China.
Food chemistry: X
|September 2, 2025
概括
加入精细的小麦芽可以提高蒸面包的质量,提高质的结构,降低粉的消化能力. 然而, 超细小麦芽颗粒会削弱面包的质量.
科学领域:
- 食品科学
- 营养科学
- 材料科学
背景情况:
- 麦芽是一种富含营养的小麦副产品, 在食品加工中具有价值.
- 稳定小麦芽可以提高保质期和食品应用的可用性.
研究的目的:
- 研究稳定小麦芽颗粒大小对小麦面粉性能的影响.
- 评估对热力学,学和发酵特性的影响.
- 确定对蒸面包质量和粉消化能力的影响.
主要方法:
- 经过热空气稳定的小麦芽被加工成五种颗粒大小:粗,中,细,超细和非常细.
- 在小麦粉 (92%) 中加入小麦芽 (8%) 用于制作面团.
- 分析包括热力学特性,动态质学,质蛋白二次结构和粉消化能力.
主要成果:
- 麦芽颗粒大小显著改变了质蛋白的二次结构 (β-叶和α-螺旋).
- 非常细小麦芽颗粒的β-叶和α-螺旋体含量分别增加到29.16%和25.07%.
- 增加小麦芽降低了蒸面包粉的消化能力,非常细的颗粒产生最佳结果,而超细的颗粒降低了质量.
结论:
- 控制小麦芽颗粒大小对于优化蒸面包质量至关重要.
- 非常细的小麦芽增强了蒸面包的特点,而超细颗粒则具有有害影响.
- 这项研究为开发改进的小麦芽蒸面包产品提供了洞察力,并促进了小麦芽的利用.
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