模式美拉德反应产物对面包制作工艺参数和品质的影响

Effects of Model Maillard Reaction Product on the Processing Parameters and Quality of Bread

为了探讨模式美拉德反应产物对面包制作工艺及品质的影响,本文将该模式美拉德反应产物添加至面团中,并采用二次发酵法来制作面包,研究了不同比例的模式美拉德反应产物对面包醒发时间、比容、质构及水分迁移的影响,并从感官上对面包的品质进行了评价.实验结果表明,模式美拉德反应产物的添加量对面包制作工艺和品质有不同程度的影响,当添加量超过0.20%时,面包的基础发酵时间持续下降,比容不断上升;但添加量超过0.60%时,基础发酵时间趋于稳定,比容不再增加,此时添加或不添加模式美拉德反应产物,面包的二次发酵时间都基本不变.这说明适量添加美拉德反应产物能够增加面团的体积和面团含气量,或者能提高酵母的产气能力,使得面包的体积变大.当添加量为0.40%时,面包的感官评价最高,此时面包的硬度降低且弹性和回复性较好;与空白组相比,模式美拉德反应产物的添加比例为0.40%时,面包在储藏过程中始终具有较高的结合水和半结合水含量,其持水性最好.这些结果可从水分迁移的角度解释美拉德反应产物对面包制作工艺和品质的影响,可为模式美拉德反应产物在面包中的添加提供基础的依据.

In our report,in order to explore the effects of the Maillard reaction products on the production and quality of bread,the model Maillard reaction products of ammonia acid and glucose were added to the dough,the breads were made by two times of fermentation,and the effects of the model Maillard reaction product on the fermentation time,specific volume,texture,and moisture migration of the bread were analyzed,and the sensory qualities of the bread were also evaluated.The results indicated that the effects of the model Maillard reaction products on breads’processing parameters and quality depend on its adding dosage.When the added amount of the model Maillard reaction products was above 0.20%,the basic fermentation time decreased and the specific volume increased.However,after the addition was above 0.60%,the basic fermentation time become stable,and the specific volume was no longer increased.The two time fermentation time of the bread with or without the model mallard reaction product was basically unchanged.These data suggested that the addition of Maillard reaction products can increase the volume of dough and increase the air content of dough,or increase the biogas production ability of yeast,making the volume of bread larger,and the bread added with 0.40%model Maillard reaction products had the highest sensory value and the hardness of bread was reduced,elasticity and recovery were good.Compared with the blank group,the bread added with 0.40%proportions of model Maillard reaction products always has a high combined water and half bound water content during storage,and the water holding capacity was the best.Our findings elucidated the effects of adding model Maillard reaction products to bread on their processing technology and quality from the perspective of water migration,which provide a basis for adding Maillard reaction products to bread.