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Updated: Jan 7, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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功能性面包配方的开发和消费者接受度,富含挤出梨粉:营养和技术性质

Jesús Salvador Jaramillo-De la Garza1, Dariana Graciela Rodríguez-Sánchez2, Carmen Hernández-Brenes1,2

  • 1Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey 64700, NL, Mexico.

Foods (Basel, Switzerland)
|December 30, 2025
PubMed
概括

上循环的梨粉 (EF2) 增强了面包的水分和香味,同时减少了苦味. 这种功能成分符合循环经济和清洁标签的目标,保持消费者对小麦面包应用的接受度.

关键词:
梨种子粉的价值化 梨种子粉的价值化面包配方 面包配方 面包配方循环经济是一个循环经济.挤出 挤出 挤出 挤出功能成分 功能成分 功能成分植物性副产品 植物性副产品保质期 货架使用寿命

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