Sun Ruiqi, Zheng Jiaqi, Niu Mengdi, Wang Jun
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Heliyon. 2024 Sep 3;10(17):e37397. doi: 10.1016/j.heliyon.2024.e37397. eCollection 2024 Sep 15.
Three different ammonium salts, namely diammonium hydrogen phosphate, ammonium bicarbonate, and ammonium carbonate, were added into bread samples as an additive to analyze their effects on bread. The color, texture, deoxyfructosazine of the functional substance, and pyrazine flavor substance, which were closely related to the quality of the bread, were analyzed. The addition of ammonium salts during the preparation of bread led to the darkening and hardening of the bread. Meanwhile, compared with the control group, the Maillard reaction between the ammonium salt and reducing sugar in bread produced functional deoxyfructosazine and pyrazine flavor substances. Among the three ammonium salts, the addition of diammonium hydrogen phosphate at different concentrations had the most substantial effect on the quality of baked bread, including the production of more deoxyfructosazine, and more types of pyrazine flavor substances. Through an analysis of the value of odor activity, it was found that the addition of diammonium hydrogen phosphate had a more remarkable contribution to the flavor of the bread. The maximum total content of deoxyfructosazine reached 1292.23 μg/g, and the value of odor activity reached 39.86 in this study. These results are extremely useful in the production of bread with superior flavor and functional characteristics. Also, they provide a guideline for the selection of ammonium salt as an additive in baked goods.
将三种不同的铵盐，即磷酸氢二铵、碳酸氢铵和碳酸铵，作为添加剂添加到面包样品中，以分析它们对面包的影响。对与面包品质密切相关的颜色、质地、功能性物质脱氧果糖嗪以及吡嗪风味物质进行了分析。在面包制作过程中添加铵盐会导致面包变黑和变硬。同时，与对照组相比，铵盐与面包中的还原糖之间发生美拉德反应，产生了功能性脱氧果糖嗪和吡嗪风味物质。在这三种铵盐中，不同浓度的磷酸氢二铵对烘焙面包的品质影响最大，包括产生更多的脱氧果糖嗪和更多种类的吡嗪风味物质。通过对气味活性值的分析发现，添加磷酸氢二铵对面包风味的贡献更为显著。在本研究中，脱氧果糖嗪的最大总含量达到1292.23μg/g，气味活性值达到39.86。这些结果对于生产具有卓越风味和功能特性的面包极为有用。此外，它们为烘焙食品中铵盐添加剂的选择提供了指导。
