CAJ | 학술논문

面包在加工过程中会产生丙烯酰胺，对食品安全带来一定危害。该文研究了面包加工工艺对其丙烯酰胺含量影响，包括烘烤温度、烘烤时间、水分含量、发酵方法四方面。研究结果表明，烘烤温度、烘烤时间、面包水分含量及发酵方法对面包中丙烯酰胺含量具有一定影响，在保证面包品质的前提下，采用高温短时烘烤、降低面包坯水分含量、延长发酵时间有利于降低面包中丙烯酰胺含量。该论文研究对降低面包中丙烯酰胺含量具有理论和技术参考意义。
면포재가공과정중회산생병희선알，대식품안전대래일정위해。해문연구료면포가공공예대기병희선알함량영향，포괄홍고온도、홍고시간、수분함량、발효방법사방면。연구결과표명，홍고온도、홍고시간、면포수분함량급발효방법대면포중병희선알함량구유일정영향，재보증면포품질적전제하，채용고온단시홍고、강저면포배수분함량、연장발효시간유리우강저면포중병희선알함량。해논문연구대강저면포중병희선알함량구유이론화기술삼고의의。
Acrylamide was a trace component in bread processing,which could produce certain hazards for food safety. In this paper,influence of processing technic on acrylamide in bread was researched,which included four aspects such as baking temperature,baking time,moisture content and fermentation method. The research results showed that baking temperature,baking time,moisture content,and fermentation method had a certain influence on acrylamide content in the bread. On the premise of guaranteeing the quality of bread,Taking high temperature with short–time baking,reduced the bread moisture content and increased fermentation time could reduce acrylamide levels in the bread. This paper could provide theoretical and technical reference for reducing acrylamide content in bread.