混合物设计用于研究商业用基于类化合物的卵子替代剂和用于部分卵子替代的单甘油凝在松饼配方中的卵子替代剂之间的相互作用
Ameni Dhieb1, Haifa Sebii2, Abir Mokni Ghribi3
1University of Sfax, National Engineering School of Sfax, Laboratory of Analysis Valorization and Food Safety, Sfax, Tunisia.
Food chemistry
|February 26, 2026
概括
这项研究优化了蛋糕配方,部分用商业蛋代替剂 (CER) 和单甘油凝取代蛋. 与对照产品相比,得到的饼干保持了优越的坚硬度,高度和感觉质量.
科学领域:
- 食品科学 食品科学 食品科学
- 面包科学 面包科学
- 材料技术 材料技术 材料技术
背景情况:
- 蛋在面包店配方中对于结构和质地至关重要.
- 开发具有成本效益和功能性的卵子替代品对于食品工业至关重要.
- 优化成分相互作用是实现所需产品质量的关键.
研究的目的:
- 通过混合物设计,研究蛋在蛋糕配方中的部分替代.
- 通过评估商业蛋替代剂 (CER) 和单甘油凝来优化蛋糕配方.
- 描述优化蛋糕的物理化学,技术功能和感官特性.
主要方法:
- 采用混合设计方法,将蛋,水/CER和单甘油凝作为变量.
- 进行了商业蛋替代剂 (CER) 的物理化学和技术功能表征.
- 分析了饼的特性,包括坚硬度,高度,颜色,结构 (SEM),分子运动 (FTIR,光) 和感官评估.
主要成果:
- 在保持最佳坚固度和高度的同时,达到高达53%的卵子替代.
- 与对照组相比,优化的蛋糕显示蛋白质和碳水化合物含量增加.
- 增强型饼干显示结构完整性得到改善,坚固性保持更好,感官得分更高.
结论:
- 在蛋糕生产中,可以用CER和单糖化物凝部分替代蛋.
- 优化的配方提供了与传统的以蛋为基础的蛋糕相提并论或优越的质量属性.
- 这项研究提供了一种可行的策略,可以在不影响质量的情况下减少蛋在制品中的使用.
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