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文章摘要
林艳云,尹乐,陈林萍,高晓露,刘树滔,饶平凡.模式美拉德反应产物对面包制作工艺参数和品质的影响[J].海南大学学报编辑部:自然科学版,2020,38(4):.
模式美拉德反应产物对面包制作工艺参数和品质的影响
Effects of model Maillard reaction product on the processing parameters and quality of bread
投稿时间:2020-03-09  修订日期:2020-06-26
DOI:
中文关键词: 面包,模式美拉德反应产物,水分迁移,品质
英文关键词: Bread; Model Maillard Reaction Products; Moisture migration; Quality
基金项目:福建省中青年教师教育科研项目(JT180804);福建省科技厅区域发展项目(2018N3009)
作者单位E-mail
林艳云 福州大学至诚学院 福建 福州 441252026@qq.com 
尹乐 福州大学生物工程研究所 福建 福州  
陈林萍 福州大学至诚学院 福建 福州  
高晓露 福州大学生物工程研究所 福建 福州  
刘树滔 福州大学生物工程研究所 福建 福州 stliu@fzu.edu.cn 
饶平凡 中国科学院上海生命科学研究院-浙江工商大学食品营养科学联合研究中心 浙江 杭州  
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中文摘要:
      精氨酸与葡萄糖反应生成的模式美拉德反应产物具有良好的抗氧化性和减弱丙烯酰胺毒性的效果。为了探讨这种模式美拉德反应产物的添加对面包制作工艺及品质的影响,本文将该模式美拉德反应产物添加至面团中,采用二次发酵法来制作面包,研究了不同比例的模式美拉德反应产物对面包的醒发时间、比容、质构、水分迁移的影响,并从感官上对面包的品质进行了评价。实验结果表明,模式美拉德反应产物的添加量对面包制作工艺参数和品质有不同程度的影响。当添加量超过0.20%时,面包的基础发酵时间持续下降,比容不断上升。但添加量超过0.60%后,基础发酵时间趋于稳定,比容不再增加,而有无添加模式美拉德反应产物的面包二次发酵时间基本不变。这说明适量添加美拉德反应产物能够增加面团的体积和增加面团含气量,或者提高酵母的产气能力,使得面包的体积变大。当添加量为0.40%时,面包的感官评价最高,此时面包硬度降低且弹性和回复性较好。与空白组相比,模式美拉德反应产物添加比例为0.40%时,面包在储藏过程中始终具有较高的结合水和半结合水含量,其持水性最好。这些结果特别地从水分迁移的角度解释了面包中美拉德反应产物对其制作工艺和品质的影响,为模式美拉德反应产物在面包中的添加提供了基础依据。
英文摘要:
      The product of the model mallard reaction produced by the reaction of arginine with glucose has good antioxidation and the ability to attenuate the toxicity of acrylamide.In order to explore the effect of the maillard reaction products on the production and quality of bread, the model maillard reaction products of ammonia acid and glucose were added to the dough.In this paper, the breads were made by two times of fermentation. The effects of the model Maillard reaction product on the fermentation time, specific volume, texture, moisture migration of the bread were studied, and sensory qualities of the bread were also evaluated. The results indicated that the effects of the model Maillard reaction products on breads’ processing parameters and quality depended on its adding dosage. When the added amount of the model Maillard reaction products exceeds 0.20%, the basic fermentation time decreased and the specific volume increases. But after the addition of more than 0.60%, the basic fermentation time tends to be stable, and the specific volume is no longer increased. The two time fermentation time of the bread with or without the product of the model mallard reaction was basically unchanged. This indicates that the addition of Maillard reaction products can increase the volume of dough and increase the air content of dough, or increase the biogas production ability of yeast, making the volume of bread larger.The bread added with 0.40% model Maillard reaction product had the highest sensory value. At this time, bread’s hardness is reduced, elasticity and recovery are good. Compared with the blank group, the bread of adding 0.40% proportions of model Maillard reaction products always has a high combined water and half bound water content during storage, and the water holding capacity is the best. These results especially explained the influence of adding model Maillard reaction products to bread on their processing technology and quality from the perspective of water migration, which provided a basis for adding Maillard reaction products to bread.
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