期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 98, 期 1, 页码 336-345出版社
WILEY
DOI: 10.1002/jsfa.8476
关键词
acrylamide; starch coating; bread crust; reduce
资金
- National Natural Science Foundation of China [31301553]
- Special Fund for Grain-Scientific Research in the Public Interest [201313011-2]
- Plan for Scientific Innovation Talent of Henan University of Technology [2013CXRC03]
BACKGROUNDA technique of starch coating to reduce acrylamide content in bread crust was proposed. Bread was prepared in accordance with a conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. RESULTSCorn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for the outer and inner crust, respectively. The decrease caused by the potato starch coating was 68.4% and 77.4%, respectively. Starch coating reduced asparagine content significantly (43.4-82.9%; P < 0.01)in both the outer and inner crust. A lower temperature (difference of 10-20 degrees C) in combination with a higher moisture content (maximum difference of 8%) of bread crust were a result of starch coating, which effectively shortened the time span (4-8 min) over which acrylamide could form and accumulate. CONCLUSIONThe present study demonstrates that starch coating could be a simple, effective and practical application for reducing acrylamide levels in bread crust without changing the texture and crust color of bread. (c) 2017 Society of Chemical Industry
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