کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588460 | 1492082 | 2016 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature
ترجمه فارسی عنوان
ترکیبات فرار در کل پوسته نان: اثرات سطح مخمر و دمای تخمیر
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کلمات کلیدی
DPLSGC-MS - کروماتوگرافی گازی-طیف سنج جرمیOdor threshold - آستانه بویاییdynamic headspace extraction - استخراج پراش فضاییVolatile compounds - ترکیبات فرارDiscriminant partial least squares - حداقل مربعات جزئی جزئیFermentation temperature - دمای تخمیرDHE - وCrust - پوستهGas Chromatography-Mass Spectrometry - گاز کروماتوگرافی-اسپکترومتری جرمی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The influence of fermentation temperatures (8 °C, 16 °C, and 32 °C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated to optimum bread height for each treatment. The volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In all crust samples 28 volatile compounds out of 58 compounds were identified and the other 30 compounds were tentatively identified. Higher fermentation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-vinylpyrazine, 3-hydroxy-2-butanone, 3-(methylsulfanyl)-propanal, and 5-methyl-2-furancarboxaldehyde whereas at lower temperature (8 °C) the formation of 2- and 3-methylbutanal was favored. Higher levels of yeast promoted the formation of 3-methyl-1-butanol, 2-methyl-1-propanol and 3-(methylsulfanyl)-propanal, whereas hexanal was promoted in the crust fermented with lower yeast level.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 566-576
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 566-576
نویسندگان
M.N. Nor Qhairul Izzreen, Ã
se S. Hansen, Mikael A. Petersen,