含不同粗粮粉面包的营养、质构特性、风味化合物
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摘要
以小麦粉为主要原料,分别添加一定量马铃薯全粉、荞麦粉、薏苡粉、燕麦粉制作粗粮面包,以氨基酸组成、质构、色泽、风味为评价指标,分析粗粮面包营养特性(主要是游离氨基酸含量)、质构特性、色泽变化和挥发性风味化合物的特征,同时以普通面粉面包为对照。结果表明:从质构特性来看,粗粮粉添加量不应超过12%;除薏苡组外,其余组的氨基酸综合评分均高于对照组;粗粮组面包风味较对照组浓郁,风味物质的总量和种类均高于对照组;添加粗粮粉制作的面包会产生一些特别的风味物质,如壬醇、3-甲基十五烷、十八烷、植烷、3-甲基丁酸、2,6-二甲基吡嗪等。因此,添加适量的粗粮粉既能丰富面包的营养,又能产生浓郁的风味物质,而对面包色泽影响不大。
At present study,wheat powder was taken as the main raw material to produce grain bread,which mixed with a certain amount of potatoes powder,buckwheat powder,Coix lacryma-jobi powder,oat powder,respectively. The nutritional properties(free amino acids content),texture properties,color change and evaporable flavor were analyzed by testing amino acids components,texture,color,flavor of the bread,compared with the common bread. The results showed that: from the perspective of quality and structure characteristic,suitable amount of grains adding should not exceed 12%. Except the Coix lacryma-jobi group,comprehensive score of amino acids in grains groups were higher than the control group,indicating the higher nutritional value of grain bread than the ordinary bread.The amount and types of flavor substances in grain group were higher than that of control group,implying the more abundant flavors in grain bread compared with the control.Moreover,some new volatile flavor compounds including nonanol,3-methylpentane,octadecane,phytane,3-methylbutyric acid,2,6-dimethylpyrazines,etc,could be produced after mixed with grain. Therefore,adding an appropriate amount of grain flour can not only enrich the nutrition of bread,but also produce rich flavor material,has little effect on the color of bread.
At present study,wheat powder was taken as the main raw material to produce grain bread,which mixed with a certain amount of potatoes powder,buckwheat powder,Coix lacryma-jobi powder,oat powder,respectively. The nutritional properties(free amino acids content),texture properties,color change and evaporable flavor were analyzed by testing amino acids components,texture,color,flavor of the bread,compared with the common bread. The results showed that: from the perspective of quality and structure characteristic,suitable amount of grains adding should not exceed 12%. Except the Coix lacryma-jobi group,comprehensive score of amino acids in grains groups were higher than the control group,indicating the higher nutritional value of grain bread than the ordinary bread.The amount and types of flavor substances in grain group were higher than that of control group,implying the more abundant flavors in grain bread compared with the control.Moreover,some new volatile flavor compounds including nonanol,3-methylpentane,octadecane,phytane,3-methylbutyric acid,2,6-dimethylpyrazines,etc,could be produced after mixed with grain. Therefore,adding an appropriate amount of grain flour can not only enrich the nutrition of bread,but also produce rich flavor material,has little effect on the color of bread.
引文
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[27]Heenan S P,Dufour J P,Hamid N,et al.Characterization of fresh bread flavor:Relationships between sensory characteristics and volatile composition[J].Food Chemistry,2009,116(1):249-257.
[28]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012.
[29]Urrehman S,Paterson A,Piggott J R.Flavor in sourdough breads:A review[J].Trends in Food Science and Technology,2006,17(10):557-566.
[30]Katina K.Sourdough:a tool for the improved flavor,texture and shelf-life of wheat bread[D].Finland:University of Helsinki,2005,42(9):1-92.
[31]韩丽,赵祥颖,刘建军.3-羟基丁酮的研究现状[J].食品与发酵工业,2006,32(10):116-118.
[32]刘若诗,万晶晶,张坤,等.燕麦酸面团发酵剂的冻干和储藏对面包风味的影响[J].食品科学,2010,31(21):15-19.
[33]Gobbetti M,Simonetti M S,Corsetti A,et al.Volatile compound and organic acid productions by mixed wheat sour dough starters,influence of fermentation parameters and dynamics during baking[J].Food Microbiology,1995,6(12):497-507.
[2]Ahmed A,Khalid N,Ahmad A,et al.Phytochemicals and biofunctional properties of buckwheat:A review[J].Journal of Agricultural Science,2014,152(3):349-369.
[3]王颖,赵兴娥,王微,等.薏苡不同部位营养成分分析及评价[J].食品科学,2013,34(5):255-259.
[4]回瑞华,侯冬岩,郭华,等.薏米中营养成分的分析[J].食品科学,2005,26(8):375-377.
[5]Tosh S M,Miller S S.Oats:in encyclopedia of food and health[M].Caballero B,eds.Oxford:Academic Press,2016:119-125.
[6]郭丽娜,钟葵,佟立涛,等.燕麦片加工过程中营养品质及加工特性变化[J].中国粮油学报,2015,30(1):39-43.
[7]孟凡冰,刘达玉,李云成,等.豆渣对面团及面包品质的影响[J].成都大学学报:自然科学版,2017,36(1):34-38.
[8]任红涛,程丽英,华慧颖,等.杂粮配粉对面粉及饼干品质的影响[J].食品科学,2010,31(17):77-80.
[9]宋颖雪,陈善明,谢彩锋,等.新鲜甜木薯面包配方和工艺研究[J].粮食与油脂,2017,30(2):18-21.
[10]Gaines C,Kassuba A,Finney P L,et al.Instrumental measurement of cookie hardness.II.Application to product quality variables[J].Cereal Chemistry,1992,69(7):120-125.
[11]吴世兰,秦礼康,蒋成刚,等.核桃仁碱液去皮过程中营养功能成分动态变化[J].中国油脂,2013,38(2):84-87.
[12]徐芬,胡宏海,张春江,等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技,2015,31(12):269-276.
[13]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.
[14]程晶晶,王军,金茜雅,等.燕麦超微全粉对馒头品质的影响[J].食品工业科技,2017,38(1):116-120.
[15]Stojceska V,Ainsworth P.The effect of different enzymes on the quality of high-fiber enriched brewer’s spent grain breads[J].Food Chemistry,2008,4(110):865-872.
[16]张月巧,陈龙,卢可可,等.添加不同粉碎香菇粉对面团发酵特性及面包品质的影响[J].现代食品科技,2016,32(2):211-220.
[17]芦菲,刘洋,崔震昆,等.豆渣对面团和面包品质特性的影响研究[J].中国粮油学报,2014,29(6):11-16.
[18]鞠栋,木泰华,孙红男,等.不同工艺马铃薯粉物化特性及氨基酸组成比较[J].核农学报,2017,31(6):1100-1109.
[19]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[20]Urrehman S,Paterson A,Piggott J R.Flavor in sourdough breads:A review[J].Trend in Food Science and Technology,2006,17(10):557-566.
[21]胡丽花,苏东民,苏东海,等.固相微萃取-气质联用比较馒头和面包中风味物质[J].粮食加工,2010,35(6):49-53.
[22]魏超昆,赵宇慧,刘敦华,等.鸡油基起酥油对面包感官、风味及老化特性的影响[J].食品科学,2017,38(3):101-106.
[23]贾春利,黄卫宁,袁永利,等.美国加州杏仁月饼挥发性风味物质研究[J].食品科学,2005,26(9):382-389.
[24]Heenan S P,Dufour J P,Hamid N.Characterization of fresh bread flavor:Relationships between sensory characteristics and volatile composition[J].Food Chemistry,2009,116(1):249-257.
[25]Kinlin T E,Muralidhara R,Pittet A O,et al.Volatile components of roasted filberts[J].Journal of Agricultural and Food Chemistry,1972,20(5):1021-1028.
[26]Walradt J P,Pittet A O,Kinlin T E,et al.Volatile components of roasted peanuts[J].Journal of Agricultural and Food Chemistry,1971,19(5):972-979.
[27]Heenan S P,Dufour J P,Hamid N,et al.Characterization of fresh bread flavor:Relationships between sensory characteristics and volatile composition[J].Food Chemistry,2009,116(1):249-257.
[28]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012.
[29]Urrehman S,Paterson A,Piggott J R.Flavor in sourdough breads:A review[J].Trends in Food Science and Technology,2006,17(10):557-566.
[30]Katina K.Sourdough:a tool for the improved flavor,texture and shelf-life of wheat bread[D].Finland:University of Helsinki,2005,42(9):1-92.
[31]韩丽,赵祥颖,刘建军.3-羟基丁酮的研究现状[J].食品与发酵工业,2006,32(10):116-118.
[32]刘若诗,万晶晶,张坤,等.燕麦酸面团发酵剂的冻干和储藏对面包风味的影响[J].食品科学,2010,31(21):15-19.
[33]Gobbetti M,Simonetti M S,Corsetti A,et al.Volatile compound and organic acid productions by mixed wheat sour dough starters,influence of fermentation parameters and dynamics during baking[J].Food Microbiology,1995,6(12):497-507.