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亚麻对小麦粉的物理化学特性的影响

Kai Yan¹, Jingsi Li¹, Xiwu Jia¹

¹College of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, Hubei, China.

International journal of biological macromolecules

|September 21, 2025

概括

亚麻 (FG) 通过管理水,改善小麦粉 (WS) 的特性. 在较低的水平上,它与水竞争,而较高的度与粉纠,改变了食品应用中的质地和稳定性.

科学领域:

食品科学与技术食品科学与技术
材料科学是一种材料科学.
生物聚合物相互作用

背景情况:

小麦粉 (WS) 的热稳定性和退化不佳,限制了其在食品加工中的应用.
亚麻 (FG) 具有有利的保持水分和乳化特性,表明它可能是WS的修饰剂.

研究的目的:

研究不同亚麻 (FG) 度对小麦粉 (WS) 的物理化学性质的影响.
阐明FG修改WS属性的机制,重点关注水竞争和物理纠.

主要方法:

差分扫描热量计 (DSC) 用于测量热性能.
粘度测量和整形学用于粘贴和流动行为.
溶解度,膨胀能力和粉糖液化试验.
扫描电子显微镜 (SEM) 用于微观结构分析.

主要成果:

添加FG显著降低了WS的凝化温度,增加了峰值粘度和逆转.
随着FG的添加,观察到可溶性增加,胀能力和粉素出.
FG在低度 (≤0.5%) 的水中竞争,减少了秩序和结晶性.
在较高度 (≥0.7%) 时,FG与粉纠,形成更密集的网络并促进重新排列.

结论:

亚麻通过度依赖的机制有效地改变小麦粉的特性:水竞争和物理纠.
粉增强了粉的凝化,改变了退化行为,为粉制食品提供了好处.
这些发现为利用FG作为食品系统中的功能成分提供了理论依据.

关键词:

亚麻种子的口香糖.微观结构的微观结构小麦粉是一种小麦粉.

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