College of Grain Science and Technology, Shenyang Normal University, Shenyang, China.
J Food Sci. 2022 Sep;87(9):3724-3736. doi: 10.1111/1750-3841.16254. Epub 2022 Jul 27.
With a long history of fermentation technology and rich flavors, bread is widely consumed by people all around the world. The consumer market is huge and the demand is wide. However, the formation mechanism of bread baking flavor has not been completely defined. In order to improve the breadmaking process and the quality of bread, the main flavor substances produced in bread baking, the formation mechanism, and the detection technology of bread baking flavor are carefully summarized in this paper. The generation conditions and formation mechanism of flavor substances during the bread baking process are expounded, and the limitations of some current bread flavor detection technologies are proposed, which will provide theoretical basis for effectively regulating the generation of flavor substances in the bread baking process and making bread with good flavor and rich nutrition in the future.
面包具有悠久的发酵技术历史和丰富的风味，深受世界各地人们的喜爱。消费市场巨大，需求广泛。然而，面包烘焙风味的形成机制尚未完全确定。为了改善面包制作过程和面包质量，本文仔细总结了面包烘焙过程中产生的主要风味物质、形成机制和面包烘焙风味的检测技术。阐述了风味物质在面包烘焙过程中的产生条件和形成机制，并提出了一些当前面包风味检测技术的局限性，这将为有效调节面包烘焙过程中风味物质的生成提供理论依据，使未来的面包具有良好的风味和丰富的营养。
