面包加工工艺对其丙烯酰胺含量影响.pdfVIP

0715ls01-12 2015 年第 28 卷第 1 期 粮食与油脂 27 面包加工工艺对其丙烯酰胺含量影响 1 2 1 豆康宁 ，黄亚伟 ，王　飞 （1. 漯河医专食品营养系，　河南漯河　462002 ； 2. 河南工业大学粮油食品学院，　河南郑州　450001 ） 摘　要：面包在加工过程中会产生丙烯酰胺，对食品安全带来一定危害。该文研究了面包加工工 艺对其丙烯酰胺含量影响，包括烘烤温度、烘烤时间、水分含量、发酵方法四方面。研究结果表明， 烘烤温度、烘烤时间、面包水分含量及发酵方法对面包中丙烯酰胺含量具有一定影响，在保证面包 品质的前提下，采用高温短时烘烤、降低面包坯水分含量、延长发酵时间有利于降低面包中丙烯酰 胺含量。该论文研究对降低面包中丙烯酰胺含量具有理论和技术参考意义。 关键字：面包；丙烯酰胺；加工工艺 Influence of processing treatments on acrylamide in bread 1 2 1 DOU Kang-ning ，HUANG Ya-wei ，WANG Fei （1. Department of food nutrition ，Luohe medical school ，Luohe 462002 ，Henan ，China ； 2. College of Food Science and Techndogy ，Henan University of Technology ，Zhengzhou 450001 ， Henan ，China ） Abstract ：Acrylamide was a trace component in bread processing ，which could produce certain hazards for food safety. In this paper ，influence of processing technic on acrylamide in bread was researched ，which included four aspects such as baking temperature ，baking time ，moisture content and fermentation method. The research results showed that baking temperature ，baking time ，moisture content ，and fermentation method had a certain influence on acrylamide content in the bread. On the premise of guaranteeing the quality of bread ，Taking high temperature with short–time baking ，reduced the bread moisture content and increased fermentation time could reduce acrylamide levels in the bread. This paper could provide theoretical and technical reference for reducing acrylamide content in bread. Ke