在素食蛋糕中对植物性牛奶的评估:功能,结构,病理和营养特征
Kübra Topaloğlu Günan1,2, Perihan Yolci Ömeroğlu1
1Food Engineering Department, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye.
Foods (Basel, Switzerland)
|December 11, 2025
概括
昆和亚麻等植物性牛奶可以提高蛋糕的质量,但不会影响烤. 各种替代品提供了改进的抗氧化剂和氨基酸配置文件,证明了合适的无乳品替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 面包技术 面包技术
背景情况:
- 消费者对无乳制品面包制品的需求不断增长,需要评估植物性牛奶替代品.
- 在制品中替代牛奶时,保持产品质量至关重要.
研究的目的:
- 调查八种植物性牛奶 (大豆,子,核桃,菜,亚麻,子,麦,杏仁) 对蛋糕特性的影响.
- 为了比较使用植物乳制成的蛋糕的功能,营养和感觉特征与牛奶对照.
主要方法:
- 用八种不同的植物性牛奶和一个牛奶对照来准备蛋糕.
- 评估了风湿学,物理 (损失,体积,对称性),颜色,含量,抗氧化能力 (Cupric离子降低抗氧化能力 - CUPRAC),氨基酸概况和感官属性.
主要成果:
- 麦和亚麻牛奶导致面团粘性更强;麦和子牛奶减少了一致性.
- 牛奶类型之间没有观察到烤性能 (损,体积,对称性) 的显著差异.
- 杏仁和子饼干显示出明显的颜色变化. 昆和子蛋糕的醇含量和CUPRAC活性较高.
- 核桃蛋糕表现出增加的谷氨酸和氨酸. 感官评估表明大多数植物性牛奶饼干的接受度很高 (得分≥5).
结论:
- 精选的植物性牛奶可以有效地取代牛奶在蛋糕生产.
- 牛奶替代品可以提高面包产品的功能性质,抗氧化能力和氨基酸概况.
- 没有乳制品的蛋糕提供了可比的性能和高的感官可接受性,满足市场需求.
更多相关视频
相关概念视频
02:35Key Elements for Plant Nutrition
23.9K
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
23.9K
01:24Factors Affecting Workability
270
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
270