张静,赵元元,李小定,荣建华.原料特性对曲奇饼干品质和丙烯酰胺生成的影响[J].,2020,36(6):190-197.
原料特性对曲奇饼干品质和丙烯酰胺生成的影响
Effect of Raw Material Properties on Cookie Quality and Acrylamide Generation
投稿时间:2019-12-16  
DOI:10.13982/j.mfst.1673-9078.2020.6.1239
中文关键词:  曲奇  原料特性  品质  丙烯酰胺
英文关键词:cookies  raw material properties  quality  acrylamide
作者简介:张静(1995-),女,硕士研究生,研究方向:食品科学与技术 通讯作者:荣建华(1972-),女,博士,副教授,研究方向:食品大分子结构与功能特性
基金项目:国家重点研发计划项目(2018YFD0901005)
作者单位
张静 (华中农业大学食品科学技术学院,湖北武汉 430070) 
赵元元 (华中农业大学食品科学技术学院,湖北武汉 430070) 
李小定 (华中农业大学食品科学技术学院,湖北武汉 430070) 
荣建华 (华中农业大学食品科学技术学院,湖北武汉 430070) 
AuthorInstitution
ZHANG Jing (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
ZHAO Yuan-yuan (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
LI Xiao-ding (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
RONG Jian-hua (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
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中文摘要:
      以面粉、油、糖为主要原料制作曲奇饼干,通过测量其水分含量、色度、质地、感官和丙烯酰胺含量,研究原料特性对曲奇饼干品质和丙烯酰胺生成的影响。实验表明:面粉中蛋白质的含量显著影响曲奇饼干的品质和丙烯酰胺的生成。与高筋粉和中筋粉相比,低筋粉粗蛋白含量仅为7.67%,其制作的曲奇饼干水分含量低,硬度小,柔软和酥松程度表现更好,品质最佳且丙烯酰胺生成量最低。普通黄油和发酵黄油制作的曲奇饼干酥脆,香味浓郁,品质优良,发酵黄油在焙烤过程脂肪氧化较为缓慢,生成的丙烯酰胺含量低为212 ?g/kg。红糖制作的曲奇饼干呈棕褐色,具有独特的香味,但丙烯酰胺含量高达828 ?g/kg。白砂糖、冰糖和绵白糖制作的曲奇饼干品质差异较小,其中白砂糖制作的曲奇饼干感官评价得分最高,丙烯酰胺含量最低为230 ?g/kg。综上,低筋面粉、发酵黄油和白砂糖制作的曲奇饼干品质较优,丙烯酰胺生成量较少。
英文摘要:
      Flour, butter and sugar were used as main raw materials to make cookies. Moisture content, color, texture, sensory and acrylamide content were measured to investigate the effects of raw material characteristics on cookie quality and acrylamide generation. The results showed that the protein content in the flour significantly affected the quality and acrylamide generation of the cookies. Compared with high-gluten flour and medium-gluten flour, the low-gluten flour had a crude protein of only 7.67%. The cookie produced from the low-gluten flour had low moisture content, low hardness, better softness and crispness. The cookies were of the best quality with the lowest level of acrylamide. Cookies made from ordinary butter and fermented butter were crispy, with rich fragrant and good quality. A slower oxidation of fat and a low acrylamide content of 212 ?g/kg were found in cookies made from fermented butter during baking. Cookies made from brown sugar were tan with a unique fragrance, but the acrylamide content reached as high as 828 ?g/kg. Cookies made from white sugar, rock sugar and soft sugar demonstrated slight difference in quality. Among them, cookies made from white sugar had the highest sensory evaluation score, and the lowest acrylamide content of 230 ?g/kg. In summary, cookies made from low-gluten flour, fermented butter, and caster sugar were of better quality and had less acrylamide production.
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