热加工是面食制品风味形成的主要过程。该文以发酵小麦粉为主要原料应用气质联用技术探究了其在热加工过程中挥发性物质的形成规律。结果表明,发酵小麦粉在加热过程中,共发现88种挥发性化合物,分别为醛类19种、醇类15种、酮类11种、含苯衍生物15种、呋喃类11种、酸酯类10种和杂环类化合物7种。当加热温度高于110 ℃时,挥发性物质的种类开始明显增加,温度达到120 ℃时,各挥发性物质的构成和含量变化最为显著。该文测定了各挥发性成分的形成温度,在60~100 ℃时,挥发性风味成分主要由C6~C10挥发性醛类和醇类组成。而在超过100 ℃,特别是在120 ℃时,形成了许多长碳链的醛类和醇类、呋喃类、酸类、酯类和含氮化合物。
Heat processing is the main process of flavor formation of cooked wheaten food. The heating temperature and formation rules of volatile substances in wheat flour fermentation were explored by gas chromatograph-mass spectrometry (GC-MS). The results showed that 88 volatile compounds were found in wheat flour during heating, including 19 aldehydes, 15 alcohols, 11 ketones, 15 benzene derivatives, 11 furans, 10 acid esters and 7 heterocyclic compounds. Moreover, when the temperature of heating was higher than 110 ℃, the types of volatile substances began to increase significantly, especially when the temperature reached 120 ℃, the composition and content of each volatile substance changed most significantly. At the same time, the formation temperature of each component was measured, and it was found that the volatile flavor components were mainly composed of C6-C10 volatile aldehydes and alcohols in lower temperature range of 60-100 ℃. When heating over 100 ℃, especially at 120 ℃, many aldehydes and alcohols, furans, acids, esters and nitrogenous compounds with long carbon chains were formed.
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