橄榄二酯油烘焙苏打饼干中3-氯丙醇酯、缩水甘油酯产生规律及其质构分析

Soda Biscuit Prepared with Diglyceride-Rich Olive Oil:Production of 3-Monochloropropane-1,2-diol esters and Glycidyl Esters and Textural Analysis

以橄榄甘油二酯油为原料,制作苏打饼干,考察甘油二酯(diglycerides,DAG)含量、烘焙温度、盐添加量、烘焙时间对饼干中3-氯丙醇酯(3-monochloropropane-1,2-diol esters,3-MCPDE)和缩水甘油酯(glycidyl esters,GE)及饼干硬度和黏度的影响。结果表明,苏打饼干中3-MCPDE和GE的最高含量分别为1.05 mg/kg和0.37 mg/kg,且烘焙过程中3-MCPDE含量与烘焙温度和盐添加量呈正相关,在170℃以上时GE含量随烘焙温度升高而增加。但烘焙时间和DAG质量分数对3-MCPDE和GE的产生无显著影响(P>0.05)。综上,橄榄甘油二酯油应用于烘焙苏打饼干具有良好的安全性和改善产品质构的效果,同时控制烘焙温度和盐添加量能在一定程度降低苏打饼干中3-MCPDE和GE的含量。

In this study,the effects of diglyceride(DAG)content,baking temperature,addition of salt and baking duration on the contents of 3-monochloropropane-1,2-diol esters(3-MCPDE),glycidyl esters(GE),hardness and gumminess of soda biscuit prepared with diglyceride-rich olive oil were evaluated.The results showed that the highest contents of 3-MCPDE and GE in soda biscuit were 1.05 and 0.37 mg/kg,respectively.Moreover,it was found that the content of 3-MCPDE was positively correlated with the baking temperature and salt addition,and GE content increased with increasing baking temperature up to 170℃.However,the production of 3-MCPDE and GE were not significantly(P>0.05)related to the content of DAG and baking duration.In conclusion,diglyceride-rich olive oil can be safely used in soda biscuit and can improve its texture.In addition,controlling baking temperature and salt addition can reduce the contents of 3-MCPDE and GE in soda biscuit.