Effects of Dough Materials on Reaction Products During Baked Cookies.

面团材料对烘烤饼干过程中反应产物的影响。

• 批准号: 01580095
• 负责人: NISHIBORI Sukie
• 金额: $ 1.15万
• 依托单位: Tokaigakuen Women's College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1989
• 资助国家: 日本
• 起止时间: 1989 至 1990
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01580095/
• 关键词: Cookie; Amino-carbonil reaction; Food of low mixture content; Dietary fiber; Flavor; Damage of DNA; DDAF; DDMP; 2,3ーDihydroー3,4ーdihydroxyー5ーacethylfuran(DDAF); 2,3ーdihydroー3,5ーdihydroxyー6ーmethylー4(H)4ーpyranー4ーone; isoーmaltolの前駆体; ピロ-ル; βーアラニン

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.

研究了面团原料对饼干烘烤过程中反应产物的影响。烘焙饼干由45%的小麦粉、10%的鸡蛋、25%的黄油、20%的糖和0.5 - 5%的膳食纤维（当添加时）制备。膳食纤维的来源有大豆蛋白、谷朊粉、大豆粉、米糠和可可粉。面团被做成饼干的形状（0.5 x 30 mm，直径），并在150 ℃的电烘箱中烘烤10 min。（三：1 v/v）反应30 min。对该反应体系的主要产物进行了研究，5-二羟基-6-甲基-4（H）-吡喃-4-酮（DIFR）、2，3-二氢-3，4-二羟基-5-乙酰基呋喃（DIFR）和5-羟甲基糠醛（HMF）。在评分法的测试中，含可可粉的饼干最受欢迎。添加少量大豆蛋白、谷朊粉和大豆粉的饼干更受欢迎，并对DNA损伤进行了研究。但未观察到对DNA的影响。

项目成果

Sukie Nishibori and Sunro Kawakishi: "Effects of Dough Matenals on Flavor Formation in Baked Cookies." J. Food Sci.55. 409-412 (1990)

Sukie Nishibori 和 Sunro Kawakishi：“面团原料对烘焙饼干风味形成的影响”。

Sukie Nishibori and Sunro Kawakishi: "Formation of 2,3ーDihydroー3,4ーdihydroxyー5ーAcetylfuran in the Reaction between DーFructose and βーAlanine." Agric. Biol. Chem.55. 1159-1160 (1991)

Sukie Nishibori 和 Sunro Kawakishi：“D-果糖和 β-丙氨酸反应中 2,3-二氢-3,4-二羟基-5-乙酰呋喃的形成”（1991 年）。 ）

Sukie Nishibori and Sunro Kawakishi: "Formation of 2,3ーDihydroー3,4ーdihydroxyー5ーAcetylfuran in the Reaction between DーFructose and βーAlanine." Agric.Biol.Chem.55. 1159-1160 (1991)

Sukie Nishibori 和 Sunro Kawakishi：“D-果糖和 β-丙氨酸反应中 2,3-二氢-3,4-二羟基-5-乙酰呋喃的形成”（1991 年）。 ）

Sukie NISHIBORI, Sunro KAWAKISHI: "Effects of Dough Materials on Flavor Formation in Baked Cookies." J. Food Sci.55. 409-412 (1990)

Sukie NISHIBORI、Sunro KAWAKISHI：“面团材料对烘焙饼干风味形成的影响”。

Sukie Nishibore and Sunro Kawakishi: "Effects of Dough Materials on Flavor Formation in Baked Cookies." J.Food Sci.55. 409-412 (1990)

Sukie Nishibore 和 Sunro Kawakishi：“面团材料对烘焙饼干风味形成的影响”。