冷压黑种草籽粉对面包面团品质及营养价值的影响。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2023-10-16 DOI:10.1177/10820132231207904
Yavuz Yüksel, Mustafa Kiralan, Mohamed Fawzy Ramadan
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引用次数: 0

摘要

本研究以冷榨黑穗籽为原料制备的黑孜然粉(BCM)在面包烘焙中的应用进行了研究。研究了BCM对面包流变特性的影响及其营养价值。评估了与BCM混合的面粉(2.5%、5%、7.5%和10%)的Zeleny沉降、下降数、Farinograph和Extensigraph值。此外,还对面包中的矿物质含量、蛋白质、脂肪、胸腺醌和粗纤维素含量进行了研究。Zeleny沉降和下降数值随着面粉样品中BCM的增加而减少。在Farinograph设备中测量的面团的吸水率、发育时间、稳定性和软化度值与对照样品相比,含有BCM混合物的面粉没有显示出统计学上的显著差异。Extensiograph设备中确定的能量值和延展性随着面粉中BCM含量的增加而降低。面包中蛋白质和粗纤维的含量随着BCM含量的增加而增加。值得注意的是,随着BCM的增加,Fe、Ca、Mg、K和Zn水平显著增加。同时,在含有BCM的面包样品中未发现胸腺肽醌。结果表明,BCM混合面包具有丰富的蛋白质、矿物质和纤维素等营养价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread.

This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein, fat, thymoquinone, and crude cellulose contents in bread were investigated. Zeleny sedimentation and falling number values decreased with the increase in BCM in the flour samples. The water absorption, development time, stability, and softening degree values of the dough measured in the Farinograph device did not show a statistically significant difference in the flour with the BCM mixture compared to the control sample. The energy value and extensibility determined in the Extensograph device decreased with the increase in the amount of BCM in the flour. The amount of protein and crude fiber in bread increased with the increase in the amount of BCM. It was noted that there were significant increases in Fe, Ca, Mg, K, and Zn levels with the increase in BCM. Meanwhile, thymoquinone was not found in the bread samples containing BCM. The results revealed that the nutritional values of BCM-mixed bread are rich in protein, minerals, and cellulose.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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