麦芽粉混合物和相关面包的质量特征
Michele Canale1, Rosalia Sanfilippo1, Salvatore Moscaritolo2
1Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy.
Foods (Basel, Switzerland)
|November 13, 2025
概括
将诸如普通豆,黄豆和草豆之类的脉冲面粉纳入 durum wheat semolina 增强了面团的特性,创造了更健康的制品,尽管它会影响面包的质地和体积.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物科学 谷物科学
- 营养科学 营养科学
背景情况:
- 豆类面粉越来越多地被认为是其在制品中的营养益处.
- 坚硬小麦麦粉是面包制作的主食,提供独特的质地特性.
研究的目的:
- 调查普通豆,黄豆和草豆面粉对 durum wheat 麦粉,面团和面包属性的影响.
- 评估果面粉添加后产生的技术,物理和学变化.
主要方法:
- 豆类面粉 (常豆,黄豆,草豆) 在20%,30%和40%的水平上被纳入 durum wheat 种子中.
- 评估面粉,面团和面包的特性,包括吸收水分,颜色,起酵,质,体积,碎片孔隙性和质地.
主要成果:
- 脉冲面粉的添加改善了面团的处理和加工,增加了水的吸收,改变了面包的颜色和棕色.
- 面团形学显示增加了发育和稳定性,但扩展性降低;面包体积和碎片孔隙性下降.
- 质地分析显示,更硬,更的面包具有增加的抵抗力和减少的凝聚力.
结论:
- 豆面粉融入 durum wheat semolina 改变了面包的质量,为更健康,功能更强的制品提供了一个有前途的途径.
- 特定的豆类面粉和含量水平显著影响最终面包产品的技术,物理和感官属性.
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