Ithimba lososayensi eliholwa u-Ana Salvador kanye noTeresa Sanz, abacwaningi e-Institute of Agrochemistry and Food Technology (IATA) ye-CSIC, liye laholela ezinhlekeleleni ezingathandeki. Amafutha aqinile njengebhotela, imajarini, isundu namafutha kakhukhunathi angase ashintshwe esikhundleni sokunye ukudla okumnandi, njengobhekilanga namafutha omnqumo, lapho kulungiswa ama-croissants nezinye izinto ezibhakwayo kanye nesiphuzo esiphundu ngaphandle kokushintsha ukubukeka nokunambitha kwazo. . Futhi baphumelele. “Lesi sihloko sivuse isasasa elikhulu iminyaka. Kuyaziwa ukuthi kukhona amafutha agcwele ngokweqile ekudleni, ngakho-ke kuhlale kuthakazelisa ukubheka izindlela zokuwanciphisa. Kunesidingo senhlalo sokudla ukudla okunempilo, ngoba lokhu kuzosiza ekwehliseni izinkinga zenhliziyo, i-cholesterol ephezulu…”, kuchaza uTeresa Sanz, umkhulumeli weqembu labantu ababalelwa eshumini elakhiwe ngosokhemisi, ososayensi befizikisi, izazi zezolimo namahlathi, ochwepheshe bokudla kanye osokhemisi, njengaye. Inkinga imboni esibe nayo kuze kube manje ukuthi amafutha agcwele aqine kakhulu, okuyisihluthulelo sokupheka njengama-puff pastries, futhi awakwazi ukushintshwa ngokuqondile uketshezi olufana namafutha omnqumo. "Futhi besingafuni ukushintsha iphrofayili kawoyela ngendlela yamakhemikhali, ngakho-ke sidale, ngokusebenzisa izinqubo zomzimba, ama-oleogel enziwe ngama-thickeners ahlala isikhathi eside kanye nama-gelling agents, njenge-xanthan gum noma i-cellulose derivatives, ukuze kube khona. azikho izithasiselo ezintsha futhi zamukelwa kalula yimboni,” kusho uSanz. Ukuze kube lula ukufika emakethe, baye bafuna ukwenza ukulungiswa kwalawa ma-oleogels kube lula futhi akudingi amazinga okushisa aphezulu. Elinye iphuzu eliqinile lokusungulwa, eligqamisa lo mcwaningi onolwazi lweminyaka engaphezu kwamashumi amabili, ukuthi i-IATA croissants inokubukeka, ukunambitheka nokuthungwa okufana kakhulu nokujwayelekile: "Lokhu kubaluleke kakhulu, asifuni ukuthi umbono wezinzwa ushintshe. kanye nendawo okulindeleke ukuba uzidle”. Imboni yezokudla ibe nentshisekelo ocwaningweni olwenziwa abacwaningi be-IATA Engxenyeni yokuqala yalolu phenyo lweminyaka emithathu, olwenziwa ngokubambisana ne-Polytechnic University of Valencia (UPV), bafuna ukwakheka okuphelele ukuze balolonge lawa ma-oleogels, futhi esigabeni sesibili baye bahlola (futhi bapheka) amafomula abo, ezingeni laselabhorethri, ngoshokoledi, ama-spreads nama-croissants. Kwesinye isikhathi kuba nzima ukuthola abantu abasuke bezonambitha kanti kulokhu babhalisile,” kuncokola lo sosayensi. Umsebenzi onama-thickeners nama-gelling agents wezinhlelo zokusebenza ezahlukene ukhethekile kwe-IATA. “Sibe nenye iphrojekthi yokwakha ama-emulsions asebenze kahle kakhulu kumakhukhi. Eqinisweni, amabhisikidi enziwe ngamafutha emifino aqinile asevele asemakethe”, kuphawula u-Sanz, owathola iziqu zakhe zobudokotela ngomsebenzi osukile wokuthi anganciphisa kanjani uwoyela ku-batter. Kodwa ukuze lawa ma-oleogels amasha afinyelele emakethe sisekhona isikhathi. Kufanele baziqinisekise esikalini sezimboni, inqubo ngezinye izikhathi ehlanganisa ukulungiswa okwengeziwe. Kulesi sigaba, intshisekelo yomkhakha wokudla ekutshaleni imali kulobu buchwepheshe ibalulekile. Eqinisweni, isithende sika-Achilles socwaningo lwaseSpain, ezikhathini eziningi, ekudluliseleni ulwazi ezinkampanini.
