medric medric
[닫기]
잠시만 기다려 주세요. 로딩중입니다.

Effect of ground ginger on dough and biscuit characteristics and acrylamide content

Food Science and Biotechnology 2019년 28권 5호 p.1359 ~ 1366
 ( Yang Huaijie ) - South China University of Technology School of Food Science and Engineering

 ( Li Lin ) - South China University of Technology School of Food Science and Engineering
 ( Yin Yongpo ) - South China University of Technology School of Food Science and Engineering
 ( Li Bing ) - South China University of Technology School of Food Science and Engineering
 ( Zhang Xia ) - South China University of Technology School of Food Science and Engineering
 ( Jiao Wenjuan ) - South China University of Technology School of Food Science and Engineering
 ( Liang Yi ) - Guangdong Zhongqing Font Biochemical Science and Technology Co.

Abstract


Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were investigated. Texture results showed that by adding 1% (w/w) ground ginger, hardness of dough, hardness and chewiness of biscuit decreased, which was beneficial for biscuit making. Moreover, the L* value of biscuit dropped while the a* and b* value rose with the increase of ginger contents, indicating darker, redder and yellower biscuits. Sensory score of biscuits became worse but acrylamide content reduced with the addition of ground ginger. The phenol hydroxyl group of gingerol played a more important role in the reaction of formation of acrylamide than the side chain. Finally, biscuit with 1% ground ginger content showed good texture, color and acceptable sensory evaluation, as well as lowering the acrylamide content by 6.2%.

키워드

Ginger; Dough; Biscuit; Texture; Acrylamide
원문 및 링크아웃 정보
 
등재저널 정보