Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
Jowa AG , 8604 Volketswil , Switzerland.
J Agric Food Chem. 2018 Nov 21;66(46):12353-12360. doi: 10.1021/acs.jafc.8b04477. Epub 2018 Nov 7.
Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward a targeted inhibitory treatment without influencing the pastry dough properties such as workability or taste. Dough discoloration is attributed to several subsequent enzyme-substrate reactions, which can selectively be inhibited by food additives. In most cases, an effective and lasting inhibition is only guaranteed by compounds acting upon multiple inhibition pathways. Despite their effectiveness, the unlimited use of commercial inhibitors is nondesirable due to necessary labeling, thus sustainable and natural inhibitors usually occurring as conventional food ingredients are of interest. It is shown that white wine combined with lemon juice revealed itself as an ideal combination for prevention of enzymatic browning in pastry dough.
酶促褐变主要影响水果和蔬菜，但也会发生在以小麦为基础的食物中。在此，研究了小麦糕点面团的褐变行为，目的是进行有针对性的抑制处理，而不影响糕点面团的特性，如可操作性或口感。面团变色归因于几种随后的酶-底物反应，这些反应可以通过食品添加剂有选择地抑制。在大多数情况下，只有通过作用于多种抑制途径的化合物才能保证有效且持久的抑制。尽管它们有效，但由于需要标签，商业抑制剂的无限使用是不可取的，因此通常作为常规食品成分存在的可持续和天然抑制剂是人们感兴趣的。结果表明，白葡萄酒与柠檬汁的组合是预防糕点面团酶促褐变的理想组合。
