Kocadağlı Tolgahan, Göncüoğlu Taş Neslihan, Hamzalıoğlu Aytül, Gökmen Vural
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Chem. 2025 Oct 15;489:145032. doi: 10.1016/j.foodchem.2025.145032. Epub 2025 Jun 3.
Sprouting grains increases free amino acids and reducing sugars, accelerating the Maillard reaction to enhance flavour in baked goods, but also potentially increasing acrylamide formation. This study evaluated the effects of incorporating sprouted wheat wholemeal into biscuits and crackers from the perspectives of food quality and safety. Acrylamide levels increased by 36% in biscuits with 48-h sprouted wholemeal but remained unchanged in crackers, with substantial increases observed for 72-h sprouted wholemeal. Aroma profiling revealed significant increases in Strecker aldehydes (6-23 fold) and other Maillard reaction products, including pyrroles, furans, sulfides, α-dicarbonyls, and aldol condensates. Aroma compounds that are reminiscent of sweet notes increased, especially in biscuits. Certain pyrazines decreased, particularly in crackers, due to changes in amino acid ratios related to key pyrazines. Enhanced browning further demonstrated the sensory benefits of sprouted wheat flour. These findings highlight its potential for improving flavour and quality in baked goods, offering opportunities for product development.
发芽谷物会增加游离氨基酸和还原糖，加速美拉德反应以增强烘焙食品的风味，但也可能增加丙烯酰胺的形成。本研究从食品质量和安全的角度评估了将发芽全麦粉加入饼干和薄脆饼干中的效果。含有48小时发芽全麦粉的饼干中丙烯酰胺含量增加了36%，但薄脆饼干中的含量保持不变，而含有72小时发芽全麦粉的饼干中丙烯酰胺含量大幅增加。香气剖析显示，斯特雷克醛（6至23倍）和其他美拉德反应产物（包括吡咯、呋喃、硫化物、α-二羰基化合物和羟醛缩合物）显著增加。带有甜味的香气化合物增加，尤其是在饼干中。由于与关键吡嗪相关的氨基酸比例变化，某些吡嗪减少，尤其是在薄脆饼干中。加深的褐变进一步证明了发芽小麦粉在感官方面的益处。这些发现凸显了其在改善烘焙食品风味和品质方面的潜力，为产品开发提供了机会。
