红面粉凝对面团和面包质感的发育和rheological参数的影响
Sorina Ropciuc1, Cristina Ghinea1, Ana Leahu1
1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Gels (Basel, Switzerland)
|November 26, 2025
概括
红豆粉改善了面团发酵和面包质地,特别是在4%的含量下. 中等水平 (高达6%) 提高面包的质量,如降低硬度.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物科学 谷物科学
- 技术 技术 技术
背景情况:
- 小麦面粉是主食,但结合替代面粉可以提高营养成分和功能性质.
- 由于其成分,红豆粉具有作为功能成分的潜力.
研究的目的:
- 为了研究红豆粉 (未经处理,漂白,发酵) 对面团质和面包质感的影响.
- 为了确定红豆面粉在小麦面粉制品中的最佳含量.
主要方法:
- 在不同百分比 (0-10%) 的比例上,小麦粉被红豆粉代替.
- 分析了α-氨酶活性,面团的质性质 (发育,气体形成/保留,模块),以及面包的纹理属性 (硬度,弹性,凝聚力,弹性).
主要成果:
- 增加的红面粉增强了α-氨酶活性,减少了下降的数量 (除了白色化),表明粉的特性发生了变化.
- 面团质量受到影响,最大高度降低,但气体形成增加,表明发酵得到改善.
- 面包硬度下降,红面粉含量高达6%,白色或发酵类型的显著改善为4%.
结论:
- 红豆粉对面团发酵和面包质感产生积极影响,在适度度下观察到最佳效果.
- 布朗奇或发酵的红面粉含有4%的含量,与对照剂相比,产生更优质的面团和制品特性.
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