Effect of Sesame Meal Maillard Reaction Products of Flavor Enhancement of Whole Wheat Bread and Process Study
With high-gluten flour and whole wheat flour as the main raw materials,Maillard reaction products(MRPs)prepared by enzymatic hydrolysis of sesame meal are used to develop a kind of mild flavored whole wheat bread.Firstly,the effects of technological conditions such as the ratio of high-gluten flour to whole wheat flour,the addition amount of MRPs,the addition amount of white granulated sugar,the addition amount of yeast and baking time on the sensory quality of bread are determined through single factor test.On this basis,with sensory quality and texture characteristics as the indexes,the technological conditions of bread are optimized through L9(34)orthogonal test.In addition,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)is used to characterize the volatile compounds in the bread.The results show that under the conditions of the mass ratio of high-gluten flour to whole wheat flour of 6∶4,the addition amount of MRPs of 2.2％,the addition amount of white granulated sugar of 3.0％,the addition amount of yeast of 2.2％and the baking time of 28 min,the sensory quality and texture characteristics of the obtained bread are the best.GC-MS data show that the addition of sesame meal MRPs reduces the sourness of whole wheat bread,enhances the butter and fruity aroma,increases the nutty flavor,and makes its aroma more strong.Overall,this study helps to improve the palatability and acceptance of whole wheat bread,and lays a foundation for future research on improving the quality and value of baked products.
NETL
NSTL
万方数据
维普
