EFFECTS OF DOUGH MATERIALS ON FLAVOR FORMATION IN BAKED COOKIES

被引：25

作者：

NISHIBORI, S ^{[1
]}

KAWAKISHI, S ^{[1
]}

机构：

[1] NAGOYA UNIV,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06775.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) and 5‐hydroxymethyl‐furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：409 / 412

页数：4

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