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添加剂去除对无质面包的物理化学性能的影响
Ramón Torres-Pérez1, Marta Maravilla Siguero-Tudela1, Tania Doménech1
1i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
除去酸和碳酸等添加剂会影响无质面包的质量. 没有添加剂的配方令人惊地产生了更高的面包体积和与参考面包相比的碎片结构.
科学领域:
- 食品科学 食品科学 食品科学
- 技术 技术 技术
- 清洁标签产品 清洁标签产品
背景情况:
- 越来越多的清洁标签无质面包需求需要了解添加剂的作用.
- 面包添加剂的技术功能需要进一步阐明.
研究的目的:
- 评估减少特定添加剂在储存期间对无质面包质量的影响.
- 确定单酸,二碳酸和单和二甘油 (MDG) 的基本性.
主要方法:
- 制备了四种无质面包配方:参考 (RF),没有单酸 (FA),没有单酸和碳酸 (FB),没有添加剂 (FC).
- 在22天的储存时间内评估了特定的体积,湿度,水活动,碎片结构,颜色和质地.
主要成果:
- 除去添加剂显著改变了面包的质量,FB具有最低的特定体积和最高的硬度.
- 无添加剂配方 (FC) 实现了最高的特异体积和与RF相比较的碎碎结构.
- FC的陈旧速度不快于RF,可能是由于初始特异体积较高.
结论:
- 碳酸和酸对于无质面包的气体生产和结构完整性至关重要.
- 消除MDG增强的面包体积,而不加快停滞.
- 没有添加剂的配方可以保持与传统配方相比的质量.
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