摘要
制备四种含不同类型糖的饼干:蔗糖、葡萄糖和果糖、仅含果糖、仅含葡萄糖。研究了糖类在饼干烘烤过程中形成丙烯酰胺和5-羟甲基糠醛(HMF)的作用。结果表明,葡萄糖和果糖饼干中HMF浓度最高,而葡萄糖饼干中丙烯酰胺浓度最高。研究表明HMF是通过焦糖化形成的,丙烯酰胺的形成遵循特定的氨基酸途径。果糖在所有四种饼干类型中通过焦糖化对丙烯酰胺形成和HMF形成起到了相当大的作用。研究结果有助于优化食品配方,选择糖的种类,降低烘焙过程中生成丙烯酰胺和HMF的含量。
The role of saccharide in the formation of acrylamide and 5-hydroxymethylfurfural (HMF ) during the baking of biscuits was investigated. Four biscuits with different types of sugar were prepared: sucrose, glucose and fructose, fructose only, and glucose only. The experimental data showed that the concentration of HMF was the highest in glucose and fructose biscuits, while the concentration of acrylamide in glucose biscuits was the highest. Studies showed that HMF was formed by caramelization, and the formation of acrylamide followed a specific amino acid pathway. Fructose played a considerable role in acrylamide formation and HMF formation by caramelization in all four types of biscuits. The results of the study helped to optimize food formulations, select the type of sugar, and reduce the amount of acrylamide and HMF produced during the baking process.
作者
沈成蕊
SHEN Cheng-rui(Zhuhai Yuanlang Food Co., Ltd., Guangdong Zhuhai 519085,China)
出处
《广州化工》
CAS
2019年第16期105-108,共4页
GuangZhou Chemical Industry
