Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust
Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust
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DOI：
10.1016/j.lwt.2023.115532
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发表时间：
2023-11
期刊：
影响因子：
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通讯作者：
Dan Xu;Miaomiao Gu;Jinzhong Xi;Liangyu Chen;Yamei Jin;Fengfeng Wu;Xueming Xu;Qiyan Zhao
中科院分区：
文献类型：
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作者：
Dan Xu;Miaomiao Gu;Jinzhong Xi;Liangyu Chen;Yamei Jin;Fengfeng Wu;Xueming Xu;Qiyan Zhao
Flavourzyme是一种商业肽酶，主要表现出外肽酶活性。研究了添加Flavourzyme（0- 1.6g/kg，面粉基）对面包屑和面包皮化学成分、挥发性成分和感官特性的影响。添加Flavourzyme显著提高了面团中游离氨基酸含量（添加1.6g/kg Flavourzyme时为999 ~ 2156 mg/kg）和三氯乙酸可溶性小肽含量。气相色谱-质谱分析表明，添加Flavourzyme后，面包屑中的3-甲基-1-丁醇、3-甲硫基-1-丙醇、2-苯基乙醇、乙偶姻和吲哚含量增加。同时，吡嗪类、苯甲醛、5-甲基-2-呋喃甲醇、麦芽酚和2，3-二氢-3，5-二羟基-6-甲基-4H-吡喃-4-酮在结壳中积累。描述性感官分析表明，添加Flavourzyme后，面包屑的奶酪和酒精味以及面包皮的焦糖、烤面包和坚果味都得到了加强。Flavourzyme水解产物增强了酵母的发酵活性，促进了烘焙过程中的美拉德反应，导致相关挥发性化合物的积累。这些化合物随后改变了面包屑和面包皮的香味特性。
Flavourzyme is a commercial peptidase, primarily exhibiting exopeptidase activity. The effects of Flavourzyme addition (0–1.6 g/kg, flour basis) on chemical composition, volatile profile and sensory properties of bread crumb and crust were systematically studied. Free amino acids (from 999 to 2156 mg/kg with 1.6 g/kg Flavourzyme addition) and trichloroacetic acid-soluble small peptides in dough remarkably increased with Flavourzyme addition. Gas chromatography-mass spectrometry analysis revealed that 3-methyl-1-butanol, 3-(methylthio)-1-propanol, 2-phenylethanol, acetoin and indole enhanced in crumb after Flavourzyme addition. Meanwhile, pyrazines, benzaldehyde, 5-methyl-2-furanmethanol, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one accumulated in crust. Descriptive sensory analysis revealed that the cheesy and alcoholic notes of crumb and the caramel, toasted and nutty notes of crust were strengthened with Flavourzyme addition. The Flavourzyme hydrolysis products enhanced yeast activity in fermentation and facilitated Maillard reactions in baking, leading to the accumulation of related volatile compounds. These compounds subsequently modified the aroma properties of crumb and crust.