共查询到19条相似文献,搜索用时 125 毫秒
1.
为研究偶氮甲酰胺(azodicarbonamide,ADA)与面粉及油炸面包虾中氨基脲(semicarbazide,SEM)形成之间的关系,将添加ADA的面粉及面包虾经过一定湿热处理后,采用高效液相色谱-串联质谱法测定SEM的生成量。结果表明:含ADA的面粉经干热、湿热处理均能形成SEM,而湿热处理形成SEM的量随着加水量、加热时间和加热温度的增加呈现先增加后降低的趋势;含ADA的面粉形成SEM的量与ADA添加量呈现正相关(R2=0.998 2),转化率约达1.0%~1.2%;同时,在无面粉基质的情况下,ADA也能形成SEM,但转化率仅为0.3%~0.4%;含ADA的面包虾形成SEM的量随着油炸时间或油炸温度的增加而增加。因此,ADA在一定湿热条件下能导致面粉及面包虾产品形成SEM,且形成量受ADA添加量、液料比、加热温度和加热时间等条件的影响。 相似文献
2.
超高效液相色谱-串联质谱法测定面粉中的偶氮甲酰胺 总被引:1,自引:0,他引:1
本文建立了面粉中偶氮甲酰胺(ADA)的超高效液相色谱串联质谱(UPLC-MS/MS)检测方法。面粉样品中的ADA经湿热处理后,最终转变成氨基脲(SEM),加入2-硝基苯甲醛37℃过夜衍生化,乙酸乙酯提取后,电喷雾正离子扫描,多反应监测(MRM)模式检测,外标法定量,通过测定SEM的量来间接计算ADA含量。该方法的ADA检测限为0.21mg,kg,远远低于HPLC法的1mg/kg;线性范围为1~100mg&g,相关系数r=0.9997,回收率为86.8~117.2%,相对标准偏差(RSD)〈6%。该方法方便、灵敏度高、定性定量准确,可实现对面粉中偶氮甲酰胺的检测。 相似文献
3.
4.
偶氮甲酰胺在我国用途较为广泛,不仅可以作为通用型发气量大的发泡剂,还可以运用到食品加工生产中,作为一种速效面粉增筋剂,来改善面类食品的口感。本文主要通过对ADA在食品添加剂方面应用的理论性研究,不仅可以使人们对偶氮甲酰胺有充分的了解,而且有利于ADA在中国食品添加剂市场有更好的发展前景。 相似文献
5.
偶氮甲酰胺(ADA)作为一种常用的面粉改良剂,其对杂粮馒头品质改善的机制仍鲜有报道。通过DTNB法测定自由巯基(—SH)含量的变化,借助高效液相(SE—HPLC)和激光共聚焦(CLSM)分别测定SDS可萃取蛋白(SDSEP)含量和蛋白网状结构,并采用油菜籽置换法、TPA和Image J统计法分别测定豆麦馒头的比容、全质构和气孔分布。结果表明,ADA能显著降低—SH含量,即增大二硫键含量;降低SDSEP含量,蛋白聚合程度增大;形成致密均匀的网络结构,淀粉—蛋白质基质紧密且均匀。ADA对比容无显著影响;增大了硬度、胶着性及咀嚼度;提高了气孔数目,降低气孔平均大小和气孔占有分率,使气孔更规律、致密均匀。因此,ADA使蛋白聚合程度增加,网状结构更均匀致密,豆麦馒头品质得到改善,表明蛋白交联程度与豆麦馒头品质之间存在内在的相关性。 相似文献
6.
从产品研发的条件和现有生产工艺为出发点,论述了面粉产品研发的关键点,工艺调整过程及方法,面粉结构调整、粉流指标变更等,通过新旧面粉产品质量指标对比及面粉产品研发后制作熟食后的性能不变等方面阐述了面粉产品研发的重要性和可行性。 相似文献
7.
偶氮甲酰胺(azodicarbonamide,ADA)是小麦粉常用的食品添加剂,具有增白、强筋作用。ADA在湿热环境下不稳定,能够转化为联二脲(biurea,BIU)和氨基脲(semicarbazide,SEM)。SEM是兽药呋喃西林的代谢物,具有较强的致癌、致畸、致突变作用。小麦粉及其制品中ADA检测方法可分为直接检测法和间接检测法,直接检测法以ADA为目标检测物,间接检测法以BIU和SEM为目标检测物。本文综述了小麦粉及其制品中ADA检测方法研究进展,分析了我国现行ADA检测标准存在的问题,展望了ADA分析检测研究的发展趋势,为ADA分析检测研究与实践提供参考。 相似文献
8.
通过对我国面粉行业增白剂使用情况及面粉增白剂对人体和面粉品质危害的分析,提出了解决面粉增白剂问题的一些对策。 相似文献
9.
试验以面筋含量适中、筋力较差的国产小麦粉为供试面粉,添加酵母养料、乳化剂、氧化剂、酶制剂、高活性大豆粉等添加剂,研究其对面包质量的影响及最佳添加量。通过单因素及多因素正交试验法等进行试验得到的新型面包改良剂配方组成为:氯化铵0.045%、硫酸钙0.15%、磷酸氢钙0.1%、木聚糖酶0.003%、葡萄糖氧化酶0.008%、蔗糖酯0.2%、VC 0.1%、硬脂酰乳酸钠(SSL)0.4%、偶氮甲酰胺(ADA)0.0045%、单甘酯0.2%、CaO2 0.08%、高活性大豆粉1%、结果表明这种复合添加剂适合我国小麦粉并且不含致癌物溴酸钾。 相似文献
10.
11.
12.
13.
木糖醇对面包粉回生特性影响 总被引:1,自引:0,他引:1
以面包专用粉为原料,添加不同质量浓度木糖醇,通过测定熟化后面包粉硬度、冻融稳定性及糊化特性研究木糖醇对面包粉回生特性影响。结果表明,添加木糖醇后,熟化后面包粉回生硬度明显降低,添加0.50 g/g木糖醇面包粉在4℃条件下回生5 d、7 d硬度较原面包粉分别降低37.31%、57.45%;面包粉冻融稳定性显著增强,原面包粉冻融循环4次失水率为47.39%,而添加0.20g/g木糖醇样品失水率为22.91%,比原面包粉减少24.48%;经RVA测定,添加0.20 g/g、0.50g/g木糖醇面粉与原面粉相比,峰值粘度显著增加;表明添加木糖醇对面包粉回生具有抑制作用。 相似文献
14.
The impact of addition of gelatinized rice porridge to bread has been investigated on loaf volume, viscoelastic properties and air-bubble structure. We prepared four variety of bread: bread containing rice porridge (rice porridge bread), bread containing gelatinized rice flour (gelatinized rice flour bread), and wheat flour and rice flour breads for references. Instrumental analyses the bread samples were carried out by volume measurement of loaf samples, creep test and digital image analysis of crumb samples. Rice porridge bread showed the maximum specific volume of 4.51 cm3/g, and even gelatinized rice flour bread showed 4.30 cm3/g, which was larger than the reference bread samples (wheat and rice flour breads). The values of viscoelastic moduli of gelatinized rice flour bread and rice porridge bread were significantly smaller (p < 0.05) than those of wheat flour and rice flour breads, which indicates addition of gelatinized rice flour or rice porridge to bread dough encouraged breads softer. Bubble parameters such as mean air- bubble area, number of air-bubble, air-bubble area ratio (ratio of bubble area to whole area) were not significantly different among the bread crumb samples. Therefore, the bubble structures of the bread samples seemed to similar, which implied that difference of viscoelasticity was attributed to air-bubble wall (solid phase of bread crumb) rather than air-bubble. This study showed that addition of gelatinized rice to bread dough makes the bread with larger loaf volume and soft texture without additional agents such as gluten. 相似文献
15.
K. I. Ereifej M. A. Al-Mahasneh T. M. Rababah 《International Journal of Food Properties》2013,16(1):39-49
Balady bread was prepared from barley flour (Rum and ACSAD 176 flour) with local wheat flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was performed. The results showed that there were variations in physical and chemical properties, between different barley varieties, barley flour, and the bread. This study showed that barley flour can be mixed with wheat flour to provide Balady bread that is acceptable to the consumer by 15 and 30%. Additional portions of barley flour resulted in harder bread, darker color, non uniform-shaped loaf, and unacceptable quality for the consumer. The results also showed a better quality of unified wheat flour compared to Zero wheat flour, which was mixed with barley flours; Rum and ACSAD 176 produced a better overall bread quality that was acceptable to the consumers. 相似文献
16.
ABSTRACT Heating weak bread flours (commercial cookie flour; commercial stone‐milled bread flour; Fundulea, a weak bread cultivar) at 80°C for 15 min had a positive effect on bread volume (P < 0.05). This positive effect was best seen when ascorbic acid was removed from bread formulation. Crumb springiness and fineness of grain, but not crumb hardness, were significantly improved after flour heating; cohesiveness improved with heated cookie flour (P < 0.05). After heating, flour a‐amylase content was lower; dough‐mixing stability of cookie flour doubled to 7.1 min but dropped from 18.0 to 4.8 min with standard bread flour. Heating offers possibility to upgrade substandard flour for bread‐making applications, especially in oxidant‐free dough system. 相似文献
17.
18.
19.
将豌豆蛋白粉作为营养强化剂加入小麦粉中以改善馒头的口感、风味,丰富馒头的种类,增加食用者对蛋白质的摄入。选取豌豆蛋白粉添加量、加水量、二次发酵时间和馒头坯揉制次数4个因素,设计单因素和L9(34)正交试验。结果表明:豌豆蛋白粉添加量为6%、加水量为54%、二次发酵时间为45 min、馒头坯揉制次数为12次,得到豌豆蛋白粉馒头品质较好。将豌豆蛋白粉馒头与小麦粉馒头比较,蛋白质、不饱和脂肪酸、膳食纤维、赖氨酸的含量高于小麦馒头,添加豌豆蛋白粉明显改善了馒头品质,感官评分检验在5%水平下t=5.582,大于t9(5%)=2.262,两者存在显著差异,豌豆蛋白粉馒头感官性状、营养价值均优于小麦馒头。 相似文献