食品科学 ›› 2020, Vol. 41 ›› Issue (2): 223-229.doi: 10.7506/spkx1002-6630-20190225-177

• 成分分析 • 上一篇    下一篇

马铃薯粉对面包烘焙特性与风味化合物的影响

孟宁,孙莹,刘明,张培茵,刘艳香,谭斌   

  1. (1.哈尔滨商业大学旅游烹饪学院,黑龙江 哈尔滨 150076;2.国家粮食和物资储备局科学研究院,北京 100037)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400802)

Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread

MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin   

  1. (1. College of Tourism and Cooking, Harbin University of Commerce, Harbin 150076, China;2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 以小麦面包为对照,研究马铃薯粉添加量为15%对面包烘焙特性的影响,并应用电子鼻以及顶空固相微萃取-气相色谱-质谱联用技术,分析马铃薯面包挥发性风味化合物的特征。结果表明,马铃薯粉的添加对面包的品质影响显著,马铃薯粉使面包的比容提高到4.12 mL/g,水分含量增加了7%,硬度减小了6 N,水分活度降低,面包的色泽和总体可接受程度明显提高,保质期和烘焙品质得到有效改善;对于风味,电子鼻主成分贡献率为97.3%,说明电子鼻能够很好地区分小麦面包和马铃薯面包的风味;顶空固相微萃取-气相色谱-质谱分析结果表明小麦面包和马铃薯面包的主要挥发性成分为酯类物质,添加马铃薯粉使各类风味化合物的相对含量发生变化,其中马铃薯面包中含有异薄荷酮、对薄荷-3-烯、1-甲基-4-(1-甲基亚乙基)-环己烯、丙二酸二乙酯等风味化合物,烯烃类物质相对含量和种类明显增多。

关键词: 电子鼻, 面包, 烘焙特性, 气相色谱-质谱联用, 风味化合物

Abstract: The effects of adding 15% potato flour on the baking characteristics of bread were studied using pure wheat bread as the control, and the profile of volatile flavor compounds in potato incorporated bread was analyzed by electronic nose and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the addition of potato flour had a significant impact on the quality of bread. Potato flour increased the specific volume to 4.12 mL/g and moisture content by 7%, reduced the hardness by 6 N, decreased the water activity, significantly enhanced the color and overall acceptability, and effectively improved the shelf-life and baking quality of bread. The main flavor components identified by electronic nose contributed to 97.3% of the total variance, indicating that the flavor of pure wheat bread could be distinguished from that of potato incorporated bread. SPME-GC-MS analysis showed that the main volatile components of the two breads were esters. The relative content of each of these volatile components was changed by adding potato flour. Mint ketone, p-menth-3-ene, 1-methyl-4-(1-methylethylidene)-cyclohexene were exclusively detected in potato incorporated bread, which showed an obvious increase in the number and amount of olefins.

Key words: electronic nose, bread, baking characteristics, gas chromatography-mass spectrometry, flavor compounds

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