小麦麸皮和大豆粉对面包营养成分及风味的影响

Effects of Wheat Bran and Soybean Flour on Bread Nutrients and Flavor Compounds

分别用小麦麸皮和全脂大豆粉替代小麦粉进行面包制作,研究小麦麸皮和全脂大豆粉的添加对面包中蛋白质、各种氨基酸(AA)等营养成分,风味物质组成及含量的影响,结果表明:在小麦粉中添加小麦麸皮和全脂大豆粉,引起面包中的蛋白质含量、粗纤维含量以及部分氨基酸水平明显增加,达到了营养强化的作用;小麦麸皮面包中共检出风味物质87种,总含量减少了11.36%,但主要香气物质的增加使麸皮面包更具浓郁的香味;全脂大豆粉面包中共检出风味物质89种,总含量增加了9.89%,且几乎所有影响风味的物质含量都有不同程度的增加。

Replace wheat flour with wheat bran and full - cream soybean flour respectively to make bread to analyze the effects on bread nutrients such as bread protein, all kinds of amino acid（AA） and flavor compounds composition and content. The results show that ： the bread protein content, crude fiber content and parts of amino acid level in- creased obviously as the bran or whole soybean flour＇s addition,in this way the role of nutrition was strengthened; 87 compounds were detected in wheat bran bread, and the total content decreased by 11.36% , while the increase of main flavor compounds made the bran bread with more aroma. 89 compounds were detected in full - cream soybean bread, and the total content increased by 9.89%, and almost all compounds that affected bread flavor had increased at different levels.