首页> 美国卫生研究院文献>Foods >Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
【2h】

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

机译:Cri粉无麸质面包—面团和即食产品的机械性能和分子水动力学

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of 1H Nuclear Magnetic Resonance (NMR) indicated that CP altered both the bound and bulk water fractions. Moreover, examination of water activity revealed a decreased rate of water transport in samples of bread that contained CP. These results indicate improved availability of water to the biopolymers of bread, which likely plays a role in shaping the textural properties of the product.
机译:公开数据表明不仅是蛋白质,脂肪和纤维的良好来源,而且还是矿物质的良好来源。由于该产品天然不含麸质,因此是丰富无麸质食品的有趣补充。本文是关于用CP替代淀粉(分别为2%,6%和10%)对面团和面包性能的结果的报告。研究了面团的流变学和最终产品的质地。虽然加入CP不会引起面团变化,但从面包中获得的面包的特征是硬度显着提高和稠度提高。使用 1 H核磁共振(NMR)在分子水平上对水的行为进行分析,结果表明CP改变了结合水和大部分水。此外,水活度检查显示,含有CP的面包样品中的水运输速率降低。这些结果表明改善了面包生物聚合物中水的利用率,这可能在塑造产品的质地特性方面发挥了作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号