| 焙烤食品中生成丙烯酰胺的影响因素 |
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| 引用本文： | 刘洁,刘晓杰,刘亚伟.焙烤食品中生成丙烯酰胺的影响因素[J].粮油加工,2014(7):66-71. |
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| 作者姓名： | 刘洁 刘晓杰 刘亚伟 |
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| 作者单位： | 河南工业大学粮油食品学院 小麦和玉米深加工国家工程实验室,河南郑州450001 |
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| 基金项目： | 国家自然科学基金（31301553）;国家公益性行业科研专项（2013-13-011） |
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| 摘 要： | 人类可能致癌物丙烯酰胺在富含碳水化合物的热加工食品中含量较高。本文结合近年来的研究结果.综合分析了影响焙烤食品中丙烯酰胺形成的因素(前体物质、水分、酸碱环境、油脂氧化、阳离子、抗氧化剂和加工工艺)。并探索将糠氨酸和羟甲基糠醛作为预洲焙烤食品中丙烯酰胺含量的指示物。
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| 关 键 词： | 焙烤食品 丙烯酰胺 生成 影响因素 指示物 |
Effect Factors abaut Acrylamide Formation in Bakery Products |
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| Liu Jie,LiuXiaojie,Liu Yawei.Effect Factors abaut Acrylamide Formation in Bakery Products[J].Cereals and Oils Processing,2014(7):66-71. |
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| Authors: | Liu Jie LiuXiaojie Liu Yawei |
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| Affiliation: | (College of Grain, Oil and Food, National Engineering Laboratoryfor Wheat ＆ Corn Further Processing, Henan University of Technology, Zhengzhou City, Henan Province 450001 ) |
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| Abstract: | Aclylamide is a chemical compound that can be produced at high levels in high-carbohydrate heat treated foods. Effect factors abaut acrylamide formation and degradation in foods are acrylamide precursors （mainly asparagine and reducing sugars） and processing conditions （i.e. moisture content, pH value, lipid oxidation, cations, antioxidant, baking time, temperature and baking techniques）. Aim of this review was to present some results from re- cent investigations of effects of different factors affecting acrylamide formation in bakery products. And the useful indicators for estimation of acrylamide formation during bread baking process were discussed. These recommendations would be as guidelines for baking manufacturers to reduce level of acrylamide in their products. |
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| Keywords: | Bakery products Acrylamide Formation Effect factors Indicator |
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