惰性和抑制剂烘焙气氛对面包中糠醛和丙烯酰胺形成的影响。

Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.

机构信息

Agriculture and Rural Development Support Institution, 37100 Kastamonu, Turkey.

Artvin Coruh University, Faculty of Health Science, Nutrition and Dietetics, 08100 Artvin, Turkey; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey.

出版信息

Food Chem. 2020 Dec 1;332:127434. doi: 10.1016/j.foodchem.2020.127434. Epub 2020 Jun 30.

DOI:10.1016/j.foodchem.2020.127434

PMID:32645669

Abstract

The baking in N and CO atmosphere decreased by 50% the acrylamide, while this level was 99% in SO. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.

摘要

在 N 和 CO 气氛中烘烤可将丙烯酰胺降低 50%，而在 SO 中则降低 99%。在对照样品中检测到的丙烯酰胺含量最高，为 39.03μg/kg。此外，S-面包中的 HMF 含量最低，为 14.85mg/kg。烘烤气氛对面包的 L和 a颜色值有显著影响。S-面包的 L值最高，为 71.2，而对照样品的 L值最低，为 49.1。根据 Pearson 结果，丙烯酰胺与 L*值呈负相关。然而，颜色值与 HMF 之间未检测到相关性。丙烯酰胺与风味呈正相关，尽管它不影响面包的口感特征。HMF 与感官特性之间也未确定相关性。研究结果表明，惰性或抑制剂烘烤气氛可能有助于防止烘焙产品中的美拉德反应。