Effects of Dough Materials on Reaction Products During Baked Cookies.

详细研究了面团原料对饼干烘焙过程中反应产物的影响。烘焙饼干的配方为：面粉45%，鸡蛋10%，黄油25%，白砂糖20%，膳食纤维0.5-5%。膳食纤维包括大豆蛋白、面筋蛋白、大豆粉、米皮和可可。面团被塑造成曲奇形状(0.5x30 mm，直径)，并在150摄氏度的电烤箱中烘焙10分钟。采用50 m l甲醇-水(3：1 v/v)在室温下提取10 g烘焙饼干30 m in，考察了反应体系中的主要产物：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-乙酰基呋喃(DDAF)和5-羟甲基呋喃(HMF)。在评分方法的测试中，可可饼干最受青睐。添加少量大豆蛋白、面筋和大豆粉的饼干更受欢迎，并对其DNA损伤情况进行了研究。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.