摘要
面包在高温烘烤过程中会产生丙烯酰胺,对食品安全带来一定危害。研究了食品添加剂对面包中丙烯酰胺含量的影响,主要包括硫酸钙、柠檬酸、茶多酚及其复合物。研究结果表明,硫酸钙、柠檬酸、茶多酚及其复合物,都具有降低面包中丙烯酰胺含量的作用。添加3种添加剂的复合物(硫酸钙1.0%、柠檬酸1.0%、茶多酚0.04%)后,面包中丙烯酰胺含量下降了63.3%。研究结果为降低面包中丙烯酰胺含量提供一条途径。
The acrylamide could be produced in bread during baking under high temperature,which could harm human body.The effect of food additives,including calcium sulphate,citric acid,tea polyphenols and their compounds,on the content of acrylamide in bread was researched.The results showed that cal-cium sulphate,citric acid,tea polyphenols and their compounds could reduce acrylamide levels.The levels of acrylamide in the bread would drop 63.3% when calcium sulfate （1.0%）,citric acid （1.0%） and tea polyphenols （0.04%）were added.The results provide reference for reducing acrylamide levels in the bread.
出处
《粮油食品科技》
北大核心
2014年第6期67-70,共4页
Science and Technology of Cereals,Oils and Foods
