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

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 μg/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 μg/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 μg/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。

Abstract:

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 μg/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 μg/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 μg/kg. In summary, cookies made from low-gluten flour, fermented butter, and caster sugar were of better quality and had less acrylamide production.