基于FTIR的粉退化和蛋白质结构在储存期间在豆丰富的无质面包中的FTIR研究
Petra Lončarić1, Marko Jukić1, Anca Mihaly Cozmuta2
1Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhaca 18, 31000 Osijek, Croatia.
Foods (Basel, Switzerland)
|February 13, 2026
概括
小粉 (CF) 增强了无质面包 (GFB) 的分子稳定性,但可能会加速变质. 配方调整是平衡CFB中改善结构与理想纹理的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 无质面包 (GFB) 通常缺乏理想的质地和稳定性.
- 粉 (CF) 被探索为一种潜在的成分,以提高GFB质量.
研究的目的:
- 调查小面粉 (CF) 对无质面包 (GFB) 增肥特性的影响.
- 为了比较50%CF和50%米粉 (RF) GFB (CFB) 与对照RF面包 (RFB).
主要方法:
- 在7天内分析颜色,反射率,粉和蛋白质结构 (FTIR),特异体积,碎片结构,纹理和化动力学.
- 将CFB与RFB配方进行比较.
主要成果:
- 与RFB相比,CFB显示出更深的颜色,更高的粉结晶性和更稳定的蛋白质聚合.
- CFB的特定体积和孔隙性较低,导致硬度增加和更快的化动力学.
- 在CFB中的分子稳定性与宏观的纹理变化形成对比.
结论:
- 小粉 (CF) 改善了GFB中的粉和营养价值的分子组织.
- 宏观质量和衰减依赖于配方,需要优化CFB中所需的纹理.
- 平衡分子稳定性和纹理特性对于CFB发展至关重要.
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