Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010-Efeler Aydın, Turkey.
Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010-Efeler Aydın, Turkey.
Food Chem. 2023 Mar 1;403:134443. doi: 10.1016/j.foodchem.2022.134443. Epub 2022 Sep 28.
Cereal-based foods have been essential elements in nutrition throughout history. Recently, there has been an increasing interest in the application of innovative strategies to improve technological and nutritional properties of dough-based cereal products. Literature studies indicate that the integration of vacuum technology into baking and noodle industry can significantly enhance the quality and feasibility of final products. The vacuum has direct impact on gluten network, gas distribution and interaction of components in food matrix, especially due to aerated structure of dough systems. In this respect, this review for the first time presents a comprehensive evaluation regarding to use of vacuum technology in processing steps (i.e., mixing, baking, and cooling) of dough-based products in light of recent studies. The implementation of vacuum in the processes provide desired impacts on productivity and profitability for manufacturing industries. Vacuum application provides many advantages including improved product quality, nutritive value, extended shelf life, and reduced energy consumption.
谷物类食品在历史上一直是营养的重要组成部分。最近，人们越来越关注应用创新策略来改善面团类谷物产品的技术和营养特性。文献研究表明，将真空技术应用于烘焙和面条行业，可以显著提高最终产品的质量和可行性。真空对面筋网络、气体分布和食品基质中各成分的相互作用有直接影响，特别是由于面团系统的充气结构。在这方面，本综述首次根据最近的研究，全面评估了真空技术在面团类产品加工步骤（即混合、烘焙和冷却）中的应用。在这些过程中采用真空技术，为制造行业的生产力和盈利能力带来了预期的影响。真空的应用具有许多优点，包括提高产品质量、营养价值、延长保质期和降低能耗。
