在使用栗子和花强化小麦面粉开发面包时进行营养,风病学和功能评估
Ioana-Alina Pop1, Sylvestre Dossa1, Daniela Stoin1
1Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Foods (Basel, Switzerland)
|October 16, 2025
概括
用栗子粉 (CF) 和花粉 (RP) 丰富面包可以提高营养和抗氧化特性. 最佳水平的CF和RP可以提高面包的功能性,而不会影响质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 谷物化学 谷物化学
背景情况:
- 功能性成分为改善面包等主食的营养和生物活性概况提供了一种策略.
- 基于小麦面粉 (WF) 的面包可以通过添加替代面粉和粉末来增强.
研究的目的:
- 评估用栗子粉 (CF) 和花粉 (RP) 部分替代WF对面包营养质量,功能和风湿学的影响.
- 确定CF和RP的最佳水平,以提高面包的生物活性特性和可接受的技术性能.
主要方法:
- 开发了面包配方,其中CF (0-20%) 和RP (0-3%) 的百分比不同,取代了WF.
- 评估了邻近成分,总含量 (TPC),总黄含量 (TFC) 和抗氧化活性 (DPPH,FRAP).
- 使用MIXOLAB系统分析了面团的风湿学,并评估了后的功能属性保留.
主要成果:
- 适度CF替代 (5-15%) 改善了食纤维和抗氧化剂活性,同时保持了面包的质量.
- 更高的CF替代 (20%) 显著增加了TPC,TFC,FRAP和DPPH,在后保留了大量的功能属性.
- 将RP (高达2%) 纳入15%的CF面包进一步增强了生物活性化合物,对面团和面包性能的影响最小.
结论:
- 用CF和RP部分替代WF有效提高面包的营养和生物活性.
- 15%CF和2%RP的组合提供了一个平衡的方法来生产具有改善营养和技术属性的功能性面包.
- 该战略为开发增值面包产品提供了一种实用方法.
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