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| 耐贮存面包的褐变及其机理探析 | |
| 引用本文： | 苏东民,王斌,钱平,李里特.耐贮存面包的褐变及其机理探析[J].河南工业大学学报(自然科学版),2007,28(4):16-21. |
| 作者姓名： | 苏东民 王斌 钱平 李里特 |
| 作者单位： | 1. 河南工业大学,粮油食品学院,河南,郑州,450052 2. 中国人民解放军总后军需研究所,北京,100010 3. 河南工业大学,粮油食品学院,河南,郑州,450052;中国农业大学,食品科学与营养工程学院,北京,100083 |
| 摘 要： | 以耐贮存面包为对象,考察其在长期贮存条件下的颜色变化及原因.结果表明,面包瓤的颜色随着贮存时间的延长逐渐加深,发生褐变现象.通过对不同贮存时间面包瓤中还原糖含量和羟甲基糠醛(HMF)含量的测定,表明面包褐变主要是由美拉德反应引起.同时研究了贮存温度、葡萄糖添加量对面包褐变的影响,进一步验证了美拉德反应是面包褐变的主要原因. |
| 关 键 词： | 面包 褐变 美拉德反应 羟甲基糠醛 |
| 文章编号： | 1673-2383（2007）04-0016-06 |
| 收稿时间： | 2007-01-20 |
| 修稿时间： | 2007年1月20日 |
INVESTIGATION ON THE BROWNING CHANGE AND ITS MECHANISM OF LONG SHELF- LIFE BREAD |
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| SU Dong-min,WANG Bin,QIAN Ping,LI Li-te.INVESTIGATION ON THE BROWNING CHANGE AND ITS MECHANISM OF LONG SHELF- LIFE BREAD[J].Journal of Henan University of Technology Natural Science Edition,2007,28(4):16-21. | |
| Authors: | SU Dong-min WANG Bin QIAN Ping LI Li-te |
| Affiliation: | 1. School of Science and Technology, Henan University of Technology, Zhengzhou 450052, China ; 2. Military Supplies Research Institute, General Logistics Department, PLA , Beijing 100010, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| Abstract: | Changes of color of long shelf-life bread and its reasons were investigated.The results indicated that the color of bread crumb changed from the white to the brown as the storage time increased.The analysis results of the reducing sugar and HMF content in bread crumb with different storage time showed that the browning of bread crumb was caused by Maillard reaction.And the effects of storage temperature and glucose addition on browning of bread were investigated,and it was further confirmed that the main browning reason of bread crumb was Maillard reaction. |
| Keywords: | bread browning Maillard reaction HMF |
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