摘要
研究了面团配方和工艺条件对烧饼中丙烯酰胺含量的影响。面团发酵的前0.5h,丙烯酰胺含量随发酵时间的延长而增加,即从60.2μg/kg增至95.4μg/kg;但随着时间的延长,丙烯酰胺含量呈缓慢下降趋势,发酵1h时丙烯酰胺含量降至88.5μg/kg;在面团中添加0～5%的蔗糖,烧饼中丙烯酰胺含量随蔗糖添加量的增加而增加,即从98.0μg/kg增至139.6μg/kg;在面团添加0～2%的食盐,烧饼中丙烯酰胺含量随食盐添加量的增加而减少,即从100.8μg/kg降至67.7μg/kg。烘烤温度-时间模式与烧饼中丙烯酰胺含量密切相关,210℃烘烤12min时丙烯酰胺含量为134.2μg/kg,而180℃烘烤20min时丙烯酰胺含量为90.8μg/kg。在面团中减少蔗糖添加量、增加食盐添加量,并在较低温度下适当延长烘烤时间,可以将烧饼中丙烯酰胺含量控制在较低的水平。
Effects of dough formula and technology condition on the formation of acrylamide in shaobing were studied. Effect of fermentation was ambiguous, the content of acrylamide increased with prolongation of fermentation in the first half an hour from 60.2 μg/kg to 95.4 μg/kg, and then it decreased slowly with prolongation of fermentation in the rest time of fermentation from 95.4 μg/kg to 88.5 μg/kg. Addition of sugar in dough in the range of 0-5% resulted in the increase of aerylamide from 98.0 μg/kg to 139.6 μg/kg, while addition of salt in dough in the range of 0-2% resulted in the decrease of acrylamide from 100.8 μg/kg to 67.7μg/kg. The content of acrylamide was strongly affected by temperature-time regime, acrylamide of shaobing baked at 210℃/12 min was 134.2 μg/kg while it decreased to 90.8 μg/ kg at 180 ℃/20 min., Therefore, content of acrylamide could be controlled at a relative low level by lowering addition of sugar and increasing addition of salt in dough and baking shaobing at lower temperature for a reasonable prolonged time.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第4期143-148,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
江苏省自然科学基金项目(BK2006166)
关键词
烧饼
丙烯酰胺
配方
工艺条件
Shaobing Acrylamide Formula Technology condition
