使用肖邦Mixolab模拟阿拉伯木聚糖成分对面包制作的影响。第一部分：模拟AX和水调整对Mixolab参数的联合影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-03-01 DOI:10.1016/j.fbp.2024.11.026

Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne, Kane L. Spencer

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引用次数: 0

摘要

提出了一种新的方法，使用肖邦Mixolab 2来量化阿拉伯木聚糖（AXs）对面团配方所需吸水率和与面包质量相关的Mixolab扭矩曲线的其他部分的影响。Mixolab的操作是去除面粉，并用AX代替一系列的水添加。拟合的线性模型允许定义阿拉伯木聚糖倍增因子（AXMF），用于量化AX相对于面粉的影响，以及阿拉伯木聚糖吸水因子（AXWAF），用于量化AX吸收的水量。该模型允许区分用AX代替面粉和相关的水调节的影响，并预测它们的综合影响。该方法用从小麦中提取的AX样品来说明，AXWAF = 1.19，这表明AX吸收了其自身重量的119%的水，AXMF = 0.89，这表明这种特殊的AX在吸收水分方面与面粉一样有效89%，需要在吸水率上略有减少，以获得相同的面团稠度（基于Mixolab C1值1.1 N m）。与Mixolab曲线的其他关键指标（与面筋软化和淀粉糊化、水解和退化相关的发育时间、稳定性和扭矩指标）相比，对替代的AX和水分调整的影响进行了量化，说明了去除的面粉、添加的AX和调整的水分如何影响与面包质量相关的不同元素。该方法（专利申请中，GB2415536.8）可以区分面粉去除、AX添加和水分调节对Mixolab剖面的单独影响，并对它们的综合影响进行建模，从而对现象进行更精确的科学解释，并帮助翻译识别AX和其他纤维和水胶体成分，以提高面包质量的特定方面。

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Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters

A novel approach is presented to use the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AXs) on the required water absorption of a dough formulation and on other parts of the Mixolab torque profile relevant to bread quality. The Mixolab is operated with removal of flour and substitution with AX over a range of water additions. Linear models are fitted that allow defining an Arabinoxylan Multiplication Factor (AXMF) that quantifies the effects of AX relative to the effect of flour, and an Arabinoxylan Water Absorption Factor (AXWAF) that quantifies the amount of water absorbed by the AX. The modelling allows the effects of flour substitution with AX and the associated water adjustment to be distinguished, and their combined effects to be predicted. The approach is illustrated with an AX sample extracted from wheat, which gave AXWAF = 1.19, which indicates the AX absorbed 119% of its own weight of water, and AXMF = 0.89, which indicates this particular AX was 89% as effective as flour at absorbing water, requiring a small reduction in the water absorption to give the same dough consistency based on a Mixolab C1 value of 1.1 N m. The effects of the substituted AX and water adjustment were quantified in relation to other key measures of the Mixolab profile (development time, stability and torque measures related to gluten softening and starch gelatinisation, hydrolysis and retrogradation), illustrating how the removed flour, added AX and adjusted water affected different elements relevant to bread quality. The approach (patent pending, GB2415536.8) allows the separate effects of flour removal, AX addition and water adjustment on the Mixolab profile to be distinguished, and their combined effect modelled, giving greater precision to scientific interpretation of phenomena, and aiding translation to identify AX and other fibre and hydrocolloid ingredients suited to enhancing specific aspects of bread quality.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.