期刊
FOOD CHEMISTRY
卷 128, 期 2, 页码 471-478出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.056
关键词
Amylases; Colour; Heat damage indices; Reducing sugars; Wheat
To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, alpha-amylase, beta-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and a(w), development during baking (from 25 to 75 min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0 +/- 6.29 mg/100 g protein) and bread wheat (42.5 +/- 6.93) than in einkorn (15.7 +/- 3.92) water biscuits, while GLI was detected only in durum (10.0 +/- 2.02 mg/kg DM) and bread wheat (5.2 +/- 1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate beta-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据