坚硬小麦衍生品的粘合和凝行为
Diogo Salvati1, Laura Moreno1, Juan Manuel Antolín-Rodríguez1
1Food Technology Area, College of Agricultural Engineering, University of Valladolid, Av. Madrid, 34004 Palencia, Spain.
Gels (Basel, Switzerland)
|December 24, 2025
概括
颗粒大小和成分显著影响 durum wheat (Triticum durum) 的加工. 芝麻产生更坚固的凝,具有更高的逆向降解,这对于优化意大利面质地和保质期至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 谷物化学 谷物化学
- 类风病学 类风病学 类风病学
背景情况:
- 硬小麦 (Triticum durum) 是意大利面生产的主要成分.
- 研磨产生的麦芽和面粉具有不同的特点,影响食品加工.
- 了解热水变化是优化食品质量和保质期的关键.
研究的目的:
- 研究颗粒大小,成分,温度和时间对 durum wheat 凝化和逆位化的影响.
- 分析对凝质感特性的影响.
- 为了与物理和化学属性相关联的类风学行为.
主要方法:
- 在95°C和140°C的温度下进行热水处理,并控制保持和冷却时间.
- 硬小麦精子,硬小麦面粉和普通小麦面粉 (控制) 的分析.
- 评估颗粒大小,组成,凝化,逆向化和凝质感.
主要成果:
- 颗粒大小和组成决定了质性行为;粉呈现出更高的逆向和更坚固的凝.
- 硬小麦面粉由于蛋白质和灰含量较高,呈现出不典型的形状和不太一致的凝.
- 升高的温度和时间增加了分解和降低粘度,表明粉的热降解;粘度与凝硬度相关.
结论:
- 颗粒大小和成分是硬小麦加工行为的关键决定因素.
- 塞莫利纳的特性有利于生产具有良好的倒退的坚硬意大利面.
- 这些发现有助于优化加工和过程,以提高 durum wheat 产品的质量和寿命.
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