Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust

被引：6

作者：

Xu, Dan ^{[2
,3
]}

Gu, Miaomiao ^{[2
,3
]}

Xi, Jinzhong ^{[4
]}

Chen, Liangyu ^{[2
,3
]}

Jin, Yamei ^{[2
,3
]}

Wu, Fengfeng ^{[2
,3
]}

Xu, Xueming ^{[2
,3
]}

Zhao, Qiyan ^{[1
]}

机构：

[1] Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China

[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[4] Nanjing Police Univ, Coll Criminal Sci & Technol, Nanjing 210037, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 189卷

基金：

中国国家自然科学基金;

关键词：

Flavourzyme; GC-MS; Sensory evaluation; Maillard reaction; Yeast metabolism; GLUTEN-FREE BREAD; DOUGH RHEOLOGY; FERMENTATION; AROMA; FLAVOURZYME; PROTEOLYSIS; IMPROVEMENT; ATTRIBUTES; QUALITY; ENZYMES;

D O I：

10.1016/j.lwt.2023.115532

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavourzyme is a commercial peptidase, primarily exhibiting exopeptidase activity. The effects of Flavourzyme addition (0-1.6 g/kg, flour basis) on chemical composition, volatile profile and sensory properties of bread crumb and crust were systematically studied. Free amino acids (from 999 to 2156 mg/kg with 1.6 g/kg Flavourzyme addition) and trichloroacetic acid-soluble small peptides in dough remarkably increased with Flavourzyme addition. Gas chromatography-mass spectrometry analysis revealed that 3-methyl-1-butanol, 3-(methylthio)-1-propanol, 2-phenylethanol, acetoin and indole enhanced in crumb after Flavourzyme addition. Meanwhile, pyrazines, benzaldehyde, 5-methyl-2-furanmethanol, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one accumulated in crust. Descriptive sensory analysis revealed that the cheesy and alcoholic notes of crumb and the caramel, toasted and nutty notes of crust were strengthened with Flavourzyme addition. The Flavourzyme hydrolysis products enhanced yeast activity in fermentation and facilitated Maillard reactions in baking, leading to the accumulation of related volatile compounds. These compounds subsequently modified the aroma properties of crumb and crust.

引用

页数：11

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