在双层平面面包中用胆化物代替盐:对技术性质和粉消化能力的影响
Maria Santamaria1, Clara Leguet2, Nour Doumani2
1Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, Paterna, Valencia, 46980, Spain.
Plant foods for human nutrition (Dordrecht, Netherlands)
|January 26, 2026
概括
减少无质平面面包中的盐量会影响面团质地. 添加胆化物作为盐替代剂维持了质地,降低了粉的水解,可能降低了血糖指数和高血压风险.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 摄入量与高血压有关,推动了减少加工食品中的盐的努力.
- 在面包制造中减少盐分,带来了技术挑战,影响了面团和最终产品的质量.
研究的目的:
- 为了研究盐分减少对质和无质平面面包面团的影响,特性,技术特征和体外消化.
- 评估胆化物作为无质平面面包中的盐替代剂.
主要方法:
- 对质和无质面团特性 (硬度) 的比较分析.
- 评估平面面包的纹理 (强度,伸展性) 有或没有胆化物.
- 在体外消化研究以测量用胆化在无质平面面包中的粉水解.
主要成果:
- 无质面团的初始硬度高于无质面团;盐的减少降低了无质面团的硬度.
- 胆化物没有改变平面面包的质地,保持了类似的强度和伸展性.
- 含有胆化的无质平面面包,由于盐替代物的粘度增加,导致粉水解减少.
结论:
- 减少无质平面面包中的盐量会改变面团的特性,但可以管理.
- 胆化物是一种可行的盐替代剂,可以保持平面面包的质地.
- 含有胆化的无质平面面包可能提供一种降低血糖指数和减轻高血压风险的策略.
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