Krause Svenja, Asamoah Eugenia Ayebea, Huc-Mathis Delphine, Moulin Gabrielle, Jakobi Ralf, Rega Barbara, Bonazzi Catherine
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium.
Food Chem. 2022 Aug 30;386:132653. doi: 10.1016/j.foodchem.2022.132653. Epub 2022 Mar 8.
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.
本研究旨在通过评估纯化豌豆成分（淀粉和分离蛋白）在海绵蛋糕制作不同阶段形成挥发性化合物的潜力，来评价其适用性，并与豌豆粉和小麦粉进行比较。虽然在面糊搅拌过程中豌豆粉极易发生脂质氧化，但纯化豌豆淀粉和豌豆蛋白的组合产生的具有已知青豆异味的氧化标记物明显更少。这更多是由于在面粉分级过程中脂氧合酶失活，而非面糊结构的差异。然而，分级成分在烘焙过程中极易参与美拉德反应和焦糖化反应，与基于豌豆粉或小麦粉的蛋糕相比，会产生更复杂的吡嗪类、斯特雷克醛类和呋喃类化合物混合物，具有潜在的麦芽味和烤香味。这些发现证实，使用纯化的豌豆分级成分可以制作出具有吸引人成分的高品质产品。
