芝麻粕美拉德反应产物对全麦面包的风味增强作用及工艺研究  

Effect of Sesame Meal Maillard Reaction Products of Flavor Enhancement of Whole Wheat Bread and Process Study

作　　者：裴慧 彭钰琪 陆雪 孙汉巨[1] 步显勇 谢艳 刘淑芸 高玲艳 李骁 PEI Hui;PENG Yu-qi;LU Xue;SUN Han-ju;BU Xian-yong;XIE Yan;LIU Shu-yun;GAO Ling-yan;LI Xiao(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;College of Biological Science and Engineering,North Minzu University,Yinchuan 750021,China;Anhui Panpan Foods Co.,Ltd.,Chuzhou 239064,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]北方民族大学生物科学与工程学院,银川750021 [3]安徽盼盼食品有限公司,安徽滁州239064

出　　处：《中国调味品》2024年第5期16-23,共8页China Condiment

基　　金：滁州市八大产业链强链补链项目(2021GJ010);安徽省科技重大专项项目(202203a06020029)。

摘　　要：以高筋粉、全麦粉为主要原料,利用酶解芝麻粕制备的美拉德反应产物(MRPs)开发一款风味柔和型全麦面包。首先,通过单因素试验确定了高筋粉与全麦粉的比例、MRPs添加量、白砂糖添加量、酵母添加量和焙烤时间等工艺条件对面包感官质量的影响。在此基础上,以感官质量和质构特性为指标,通过L_(9)(3^(4))正交试验优化该面包的工艺条件。另外,利用顶空-固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)表征面包中挥发性化合物。结果表明,在高筋粉与全麦粉的质量比6∶4、MRPs添加量2.2%、白砂糖添加量3.0%、酵母添加量2.2%和焙烤时间28 min的条件下,所获得的全麦面包的感官质量和质构特性最好。GC-MS数据显示,添加该芝麻粕MRPs减少了全麦面包的酸味,增强了黄油味和果香,增加了坚果味,使其香气更浓郁。总之,该研究有助于提升全麦面包的适口性和接受度,并为未来提高烘焙产品的质量和价值的研究奠定基础。With high-gluten flour and whole wheat flour as the main raw materials,Maillard reaction products(MRPs)prepared by enzymatic hydrolysis of sesame meal are used to develop a kind of mild flavored whole wheat bread.Firstly,the effects of technological conditions such as the ratio of high-gluten flour to whole wheat flour,the addition amount of MRPs,the addition amount of white granulated sugar,the addition amount of yeast and baking time on the sensory quality of bread are determined through single factor test.On this basis,with sensory quality and texture characteristics as the indexes,the technological conditions of bread are optimized through L_(9)(3^(4)) orthogonal test.In addition,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)is used to characterize the volatile compounds in the bread.The results show that under the conditions of the mass ratio of high-gluten flour to whole wheat flour of 6∶4,the addition amount of MRPs of 2.2%,the addition amount of white granulated sugar of 3.0%,the addition amount of yeast of 2.2%and the baking time of 28 min,the sensory quality and texture characteristics of the obtained bread are the best.GC-MS data show that the addition of sesame meal MRPs reduces the sourness of whole wheat bread,enhances the butter and fruity aroma,increases the nutty flavor,and makes its aroma more strong.Overall,this study helps to improve the palatability and acceptance of whole wheat bread,and lays a foundation for future research on improving the quality and value of baked products.

关 键 词：芝麻粕 美拉德反应产物 全麦面包 气相色谱-质谱 风味增强 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]