研究不同氨盐对烤面包的影响
Ruiqi Sun1, Jiaqi Zheng1, Mengdi Niu1
1College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Heliyon
|September 19, 2024
概括
在面包中添加像酸这样的盐可以通过梅拉德反应增强味道和功能性化合物. 氨酸被证明是最有效的促进脱氧果糖和皮拉风味在制品.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 技术 技术 技术
背景情况:
- 面包质量受到影响的添加剂影响颜色,质地和风味化合物.
- 梅拉德反应对于培养制品中理想的风味和功能性物质至关重要.
研究的目的:
- 调查三种盐 (二酸,二碳酸,碳酸) 对面包质量的影响.
- 分析对颜色,质地,脱氧果糖和皮拉风味物质的影响.
- 为了确定最佳的盐来增强面包的味道和功能.
主要方法:
- 用不同的氨盐添加剂制备面包样本.
- 分析包括颜色,质地,脱氧果酸盐含量和pyrazine风味物质的概况.
- 评价了气味活性值,以评估风味贡献.
主要成果:
- 添加氨盐导致面包变得更深,更硬.
- 氨盐和降解糖之间的梅拉德反应产生了脱氧果糖和皮拉化合物.
- 氨酸酸显示出最显著的影响,增加了脱氧果糖和pyrazine的多样性.
- 脱氧果糖最大达到1292.23μg/g,气味活性值为39.86.
结论:
- 氨酸在增强面包风味和功能性质方面非常有效.
- 结果为选择盐作为制品中的添加剂提供了一条指南,以获得优越的风味和特性.
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