美拉德反应及其对饼干烘烤过程的影响

Maillard Reaction and Its Effect on the Baking Process of Biscuit

美拉德反应是一种非酶褐变反应,存在于饼干烘烤过程中,对饼干的色泽、风味、营养等方面有重要的影响。文章对美拉德反应的机理、饼干的烘烤理论以及美拉德反应在饼干烘烤中的应用进行了总结,为从事饼干生产、技术研究方面的人员提供参考。

Maillard reaction is a non-enzymatic browning reaction.It occurs during the baking process of biscuit.Maillard reaction has an important impact on the color,flavor,nutrition,and other aspects of biscuits.This article summarizes the theory of Maillard reaction,the baking theory of biscuits,and the application of Maillard reaction in biscuit baking.It can provide reference for the person who are engaged in biscuit production and technical research.