【摘要】 分别用小麦麸皮和全脂大豆粉替代小麦粉进行面包制作,研究小麦麸皮和全脂大豆粉的添加对面包中蛋白质、各种氨基酸(AA)等营养成分,风味物质组成及含量的影响,结果表明:在小麦粉中添加小麦麸皮和全脂大豆粉,引起面包中的蛋白质含量、粗纤维含量以及部分氨基酸水平明显增加,达到了营养强化的作用;小麦麸皮面包中共检出风味物质87种,总含量减少了11.36%,但主要香气物质的增加使麸皮面包更具浓郁的香味;全脂大豆粉面包中共检出风味物质89种,总含量增加了9.89%,且几乎所有影响风味的物质含量都有不同程度的增加。更多还原

【Abstract】 Replace wheat flour with wheat bran and full-cream soybean flour respectively to make bread to analyze the effects on bread nutrients such as bread protein,all kinds of amino acid(AA)and flavor compounds composition and content.The results show that:the bread protein content,crude fiber content and parts of amino acid level increased obviously as the bran or whole soybean flour′s addition,in this way the role of nutrition was strengthened;87 compounds were detected in wheat bran bread,and the total content decreased by 11.36%,while the increase of main flavor compounds made the bran bread with more aroma.89 compounds were detected in full-cream soybean bread,and the total content increased by 9.89%,and almost all compounds that affected bread flavor had increased at different levels.更多还原