Srivastava Shubhangi, Kollemparembil Ann Mary, Zettel Viktoria, Delgado Antonio, Jekle Mario, Hitzmann Bernd
Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany.
Institute of Fluid Mechanics (LSTME), FAU Erlangen-Nüremberg, 91058 Erlangen, Germany.
Gels. 2023 Mar 14;9(3):223. doi: 10.3390/gels9030223.
This article brings together the application of ice-like CO gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.
本文探讨了冰状一氧化碳气体水合物（GH）作为膨松剂在小麦面包中的应用，以及将一些天然胶凝剂或面粉改良剂添加到面包中以改善小麦面包质地特性的情况。用于该研究的胶凝剂有抗坏血酸（AC）、蛋清（EW）和米粉（RF）。这些胶凝剂被添加到含有不同量GH（40%、60%和70%GH）的GH面包中。此外，针对每个GH百分比，研究了这些胶凝剂在小麦GH面包配方中的组合情况。GH面包中使用的胶凝剂组合如下：（1）AC，（2）RF + EW，以及（3）RF + EW + AC。GH小麦面包的最佳组合是70%GH + AC + EW + RF组合。本研究的主要目的是更好地理解由CO GH制成的复杂面包面团，以及当向面团中添加某些胶凝剂时其对产品质量的影响。此外，利用添加天然胶凝剂的CO GH来管理和改变小麦面包特性的前景尚未得到研究，这在食品工业中是一个新想法。
