Effects of Dough Materials on Reaction Products During Baked Cookies.

详细研究了面团原料对饼干烘烤过程中反应产物的影响。以小麦粉45%、鸡蛋10%、黄油25%、糖20%、膳食纤维0.5 ~ 5%（按重量计）的添加量制作饼干。膳食纤维采用大豆蛋白、谷蛋白、大豆粉、米糠和可可。将面团捏成饼干形状（0.5 x 30 mm，直径），在150℃的电烤箱中烘烤10分钟。HPLC分析时，取10 g烘焙饼干，用50 ml甲醇-水（3:1 v/v）在室温下提取30 min。研究了该反应体系的主要产物为2,3 -二氢- 3,5 -二羟基-6-甲基-4 (H) -吡喃-4-酮（DDMP）、2,3 -二氢- 3,4 -二羟基-5-乙酰呋喃（DDAF）和5-羟甲基糠醛（HMF）。除食物纤维外，大豆蛋白、面筋和豆粉的饼干均增加了DDMP和DDAF的形成。在评分方法测试中，可可粉曲奇最受青睐。当添加量较小时，大豆蛋白、面筋和豆粉的饼干效果较好。DNA损伤也被调查了。但没有观察到对DNA的影响。

The effects of dough materials on reaction products during baked cookies were investigated in detail. The baked cookies were prepared from wheat flour 45%, egg 10%, butter 25%, sugar 20% and dietary fiber 0.5 - 5% by weight when added. Dietary fiber were used soybean protein, gluten, soybean flour, rice bran and cocoa. The doughs were shaped into the cookie form (0.5 x 30 mm, diam) and were baked in a electric oven at 150oC for 10 min. For HPLC analysis, 10 g of baked cookies were extracted with 50 ml of methanol-water (3 : 1 v/v) for 30 min at room temperature.Main products in this reaction system were investigated and were 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one (DDMP), 2, 3-dihydro-3, 4-dihydroxy-5-acetylfuran (DDAF) and 5-hydroxymetyl frufural (HMF).In addition of food fiber, the cookies of soybean protein, gluten and soybean flour increased the formation of DDMP and DDAF. In the test of scoring method, the cookie with cocoa was favored mostly. The cookies with soybean protein, gluten and soybean flour were favored when the amounts of addition were a little.DNA damage were investigated, too. But the effect on the DNA was not observed.