Centre for Food Science, School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Centre for Food Science, School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Food Chem. 2018 Mar 1;242:162-168. doi: 10.1016/j.foodchem.2017.09.050. Epub 2017 Sep 12.
This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg. The amount of acrylamide in the bread was analysed using liquid chromatography-mass spectrometry. EGCG addition significantly reduced the acrylamide formation by 37% compared to the control and decreased the moisture content of the bread by 6%. It did not affect its texture attribute, but increased the lightness and the yellowness and decreased the redness of bread crust (with contrasting results in crumb). It also decreased granule size and porosity. In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread.
这是第一项研究，旨在调查在烘焙过程中添加绿茶中提取的（-）-表没食子儿茶素没食子酸酯（EGCG）时丙烯酰胺形成程度的降低情况，并确定 EGCG 是否会影响面包的质地和颜色属性，或者是否会与其他成分相互作用。将 EGCG 粉末分别以 3.3、6.6 和 9.9g·kg 的浓度添加到白面包配方中。使用液相色谱-质谱法分析面包中的丙烯酰胺含量。与对照相比，EGCG 的添加量使丙烯酰胺的形成量减少了 37%，并使面包的水分含量降低了 6%。它不会影响其质地属性，但会增加面包皮的亮度和黄度，并降低红色度（面包屑的结果相反）。它还降低了颗粒大小和孔隙率。总之，EGCG 强化是降低烘焙面包中丙烯酰胺形成的一种可行方法。
