Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions

被引：65

作者：

Acquistucci, R ^{[1
]}

机构：

[1] Ist Nazl Nutr, I-00178 Rome, Italy

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2000年 / 33卷 / 01期

关键词：

pasta processing; Maillard reaction; nutrition;

D O I：

10.1006/fstl.1999.0606

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two high temperature drying procedures for pasta production were evaluated and compared The industrial samples produced were collected at different stages of the drying process starting from semolina to the final pasta product. The main changes were observed after the extrusion process when sample moisture ranged between 18 and 15%. in this phase, the Maillard reaction easily takes place and the active precursors of the reaction, such as free reducing sugars and free amino acids already present in semolina, in addition to residual amylolytic activity, should be determined and controlled (C) 2000 Academic Press.

引用

页码：48 / 52

页数：5

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