摘要
丙烯酰胺属于对人可能致癌物质,其主要产生于食品加工过程中的Maillard反应。目前,关于丙烯酰胺的研究主要集中于油炸食品,但关于焙烤食品如面包、饼干、蛋糕等方面的研究较少,而且由于工艺的不同,油炸食品中可行的方法并不能直接应用于焙烤食品。使用低分子添加剂是目前较为新兴的抑制丙烯酰胺的方法,其在油炸食品及焙烤食品中均具有良好的效果,且对产品风味的影响较小。本文总结了近些年学者们通过使用低分子添加剂降低焙烤食品中丙烯酰胺含量的实践及研究。
Acrylamide is classified as ＂ probably carcinogenic to humans＂, and it mainly occurred during Mail- lard reaction. Most current research about acrylamide are focused on the fried food, and little has been done for bakery products, such as bread, cracker, or cake. Moreover, since the process and components of fried food and bakery food are different, methods used in fried food can not be applied to bakery food. However, using low molecule additives can effectively lower the acrylamide in both fried and baked products, with little impacts on taste. This review summarized the research on lowering the acrylamide in bakery products by low molecular additives in recent years.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期141-145,共5页
Food and Fermentation Industries
关键词
丙烯酰胺
焙烤食品
低分子添加剂
acrylamide, baked food, baked products, low molecular additives
作者简介
第一作者：研究生，讲师
李想为通讯作者
