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整麦面包的物理化学和纹理增强使用日棕糖:对新型天然合物的研究

Durga Jumble¹, Sampurna Ghosh², Ahana Paul¹

¹Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India.

Foods (Basel, Switzerland)

|November 27, 2025

概括

枣 (DPG) 显著改善了全麦面包 (WWB) 的质量. 添加1%的DPG可以增强保湿性,粉碎结构和质地,使其成为功能性面包制品的有希望的天然合物.

科学领域:

食品科学与技术食品科学与技术
面包科学面包科学
配料功能配料的功能

背景情况:

全麦面包 (WWB) 经常面临着质地和保质期的挑战.
寻求功能性成分来提高面包的质量和营养价值.
枣 (DPG) 是一种未被充分利用的天然合物,在食品中具有潜在的应用.

研究的目的:

为了研究日果糖 (DPG) 对全麦面包 (WWB) 的物理化学和质感特性的影响.
确定DPG的最佳度,以增强WWB的特性.
评估DPG作为面包产品开发中的功能成分.

主要方法:

用不同的DPG度 (0-3%w/w) 准备WWB样本.
分析物理化学性质,包括含水量和颜色 (L*值).
微镜检查碎片结构,里埃变换红外光谱 (FTIR) 和应力放松测试用于纹理分析.

主要成果:

1% DPG (D2) 的样本与对照组相比显示出优越的品质.
D2表现出改善的碎片通风,更高的水分保留率 (50.06%) 和在应力下增强的结构完整性.
FTIR分析证实了DPG和WWB组件之间的稳定相互作用,而色度测量研究指出,随着DPG度的增加,L*值下降.

结论:

枣 (DPG) 作为全麦面包 (WWB) 的有效功能成分.
DPG增强了面包的关键属性,如湿度,质地和碎片结构.
作为一种天然合物,DPG在开发功能更好的面包制品方面显示出巨大的潜力.

关键词:

枣树牙牙枣树牙牙合化合物合化合物合化合物的氧化过程中的氧化.粉蛋白质复合物中的粉蛋白质复合物整个小麦面包全麦面包

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