摘要
通过测定餐包升温曲线、质构、丙烯酰胺含量及风味物质等参数,研究了焙烤时蒸汽添加频率(低、中、高频率,对应添加蒸汽的时间间隔分别为4、2、1 min)对餐包品质的影响。结果发现,相比无蒸汽组,蒸汽的加入使餐包中心升温速率总体更加平缓。较之无蒸汽组,中高频率引入蒸汽餐包的烘焙损失率降低(P<0.05)。随着蒸汽频率增高,餐包表皮中心的L*值和b*值上升,而a*值下降,通过质构测定,加入蒸汽使餐包表皮硬度和餐包硬度均显著降低(P<0.05),其耐咀嚼度和回复性随蒸汽频率增高呈先下降后上升的趋势。蒸汽的引入使醇类、壬醛和3-羟基-2-丁酮等物质的相对含量升高,而糠醛的相对含量降低,使面包在具有更加浓厚的香气的同时,减少焦糊味。同时,蒸汽的引入改变了餐包表皮的微观结构,降低了餐包整体及其表皮的丙烯酰胺生成量,其中表皮由350μg/kg降低为218、141、83μg/kg(依次为低、中、高频率组),整体由74μg/kg降低为59、55、41μg/kg(依次为低、中、高频率组)。餐包表皮赖氨酸的残留量显著增加(P<0.05),由无蒸汽组的0.97 g/kg增加至高频率组的1.58 g/kg。最后结合感官评价得出,当蒸汽加入时间间隔为2 min时,餐包色香适中且营养安全品质较优。
The effects of steam addition frequency(low,medium,high;steam added every 4,2,1 min)on the quality of bread rolls were studied by measuring the heating curve,texture,acrylamide content and flavor substances.It was found that steam addition led to a gradual increase of center temperatures of bread rolls.Compared with the baking process without steam addition,the baking process with steam addition in high or medium frequency led to the decrease of the baking loss of bread rolls(P<0.05).With increase of steam frequency,the L*value and b*value of the center of bread rolls increased,while the a*value decreased.According to the texture measurement,the hardness of the center crust and the whole bread rolls were significantly reduced by steam addition(P<0.05),and the chewiness and resilience tended to decrease and then increase with the increase of steam addition frequency.The addition of steam increased the relative content of alcohols,nonanal and3-hydroxy-2-butanone,while the relative content of furfural decreased,which made bread rolls with a stronger aroma and less burnt taste.At the same time,the addition of steam changed microstructure,and reduced acrylamide production in the whole bread rolls and its crust.In the crust,the acrylamide content decreased from 350μg/kg to 218,141,and 83μg/kg(high frequency,medium frequency,and low frequency in turn),respectively.And the acrylamide content of the whole bread decreased from 74μg/kg to 59,55,and 41μg/kg(high frequency,medium frequency,and low frequency in turn),respectively.The lysine residual amount of crust was significantly increased(P<0.05),from 0.97 g/kg in the non-steam group to 1.58 g/kg in the high frequency group.Finally,by conducting sensory evaluation,it was found that the color of bread rolls was moderate and the nutritional quality and safety were superior,when the steam addition time interval was 2 min.
作者
周泓伶
包玉龙
刘冬梅
冯瑞红
王勇
陈东坡
周鹏
ZHOU Hong-ling;BAO Yu-long;LIU Dong-mei;FENG Rui-hong;WANG Yong;CHEN Dong-po;ZHOU Peng(State Key Laboratory Food Science and Technology,Jiangnan University,Wuxi 214122,China;Hangzhou Robam Appliances Co.,Ltd.,Hangzhou 311100,China)
出处
《食品工业科技》
CAS
北大核心
2020年第15期90-98,105,共10页
Science and Technology of Food Industry
基金
教育部科学技术研究计划项目(113032A)。
关键词
餐包
蒸汽频率
烘焙特性
丙烯酰胺
风味物质
bread roll
steam addition frequency
baking characteristics
acrylamide
flavor substances
