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首页> 外文期刊>Cereal Chemistry >Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention.
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Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention.

机译:氯化钠通过玻璃化转变温度和保水量的变化对谷物模型系统显色的影响。

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摘要

Research efforts aim to enhance fundamental understanding about the role of salt in cereal products. Such knowledge may open new strategies for salt reduction in respective product categories. A model system, containing pregelatinized starch, glucose, and amino acids heated at 230pC for up to 10 min demonstrated that NaCl leads to darker products compared with the same model heated without NaCl (P < 0.05). The same trend was observed in wheat breakfast cereal flakes toasted at 230pC. The present study investigated two hypotheses how salt may influence color formation through Maillard Reaction: 1) hygroscopic behavior of salt may change the retention of water during heating and encourage Maillard reactions by improving mobility of reactants; 2) salt has a plasticizing effect and the presence of salt might keep the product in a rubbery state longer while heating, hence improving mobility and Maillard reactions of reactants. The same models (pregelatinized starch, glucose, and amino acids) mixed with several types of plasticizers (NaCl, KCl, or trehalose) and a blank without plasticizer were made and heat-treated under controlled conditions. The presence of plasticizers always led to darker products but no correlation was found between color formation, the hygroscopic behavior of the system, and its glass transition temperature as measured by phase transition analyzer.
机译:研究工作旨在增强对盐在谷物产品中作用的基本认识。此类知识可能会为相应产品类别中的减盐开辟新策略。一个模型系统,其中包含预糊化的淀粉,葡萄糖和在230pC下加热长达10分钟的氨基酸,证明与没有NaCl加热的同一模型相比,NaCl产生的产品更暗(P <0.05)。在230pC烘烤的小麦早餐谷物片中也观察到了相同的趋势。本研究调查了两个假设,即盐如何通过美拉德反应影响颜色形成:1)盐的吸湿性可能会改变加热过程中的水分保留,并通过提高反应物的流动性来促进美拉德反应; 2)盐具有增塑作用,并且盐的存在可能会使产品在加热时保持橡胶态更长的时间,从而提高了反应物的迁移率和美拉德反应。制备与几种类型的增塑剂(NaCl,KCl或海藻糖)混合的相同模型(预糊化淀粉,葡萄糖和氨基酸)和不含增塑剂的坯料,并在受控条件下进行热处理。增塑剂的存在总是导致产品颜色变深,但是在颜色形成,系统的吸湿性及其通过相变分析仪测得的玻璃化转变温度之间没有相关性。

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