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天然生物来源的添加剂用于面包技术改进和高营养产品

Nicoleta Platon¹, Oana Cristina Pârvulescu², Vasilica Alisa Aruș¹

¹Department of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.

Foods (Basel, Switzerland)

|February 13, 2026

概括

化原蛋白 (HC) 和康杰克葡萄甘 (KGM) 改善面包质量和耐菌性. 冷面团 (FD) 中HC和KGM的最佳水平提高了孔隙性和pH值,与非冷面团 (NFD) 相比,延长了保质期.

科学领域:

食品科学与技术食品科学与技术
材料科学是一种材料科学.
生物化学生物化学

背景情况:

化原蛋白 (HC) 和糖甘 (KGM) 是功能性食品添加剂.
了解它们对面团特性和面包质量的影响对于食品加工至关重要.
结会显著改变面团的特性和面包的属性.

研究的目的:

评估HC和KGM作为非冷和冷面团中的添加剂的影响.
为了确定HC和KGM度对面包多孔度,湿度,电导率和pH的影响.
评估结对面团特性和面包模具发展的影响.

主要方法:

使用SEM-EDX,MALDI-TOF MS,TGA和DSC进行HC和KGM的表征.
使用Chopin Mixolab Profiler进行非冷面团的风湿学分析.
中心复合设计 (CCD) 优化 HC 和 KGM 的百分比 (0.79-2.21%) 在面团配方中.
分析面包的多孔度,湿度,电导率和pH值.

主要成果:

结大大降低了面包的多孔度和pH值,同时增加了湿度.
冷面团中最佳的HC和KGM度 (1.50%) 产生了更高的孔隙度 (70.8%) 和pH (5.6).
与非冷面团相比,冷面团的面包样本表现出延迟的模具发育.

结论:

HC和KGM可以有效地作为非冷和冷面团的添加剂.
最佳的添加剂度提高了面包的关键质量参数,特别是在冷面团中.
在冷面团中使用HC和KGM有助于通过抑制菌生长来改善保质期.

关键词:

面包面团的特性面包面团的特性中心复合设计设计的中心复合设计.水解的原蛋白.康杰克葡萄康曼南 (glucomannan) 是一种葡萄糖.

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