Germinated wheat used to make Maillard reaction products and its effect on bread quality

• 1、Food School,Jiangnan University,Wuxi 214122
• 2、Zhongshan Tsui Heung Yuen Food Co.,Ltd.,Zhongshan 528437
• 3、Food School,Jiangnan Univerisity,Wuxi 214122

Abstract：To improve the bread quality and strengthen the natural bread aroma, meanwhile prevent safety problems caused by food additives were concerned. In this study, wheat as the main material, via germinating and Maillard reaction to produce a natural flavor addictive. It was based on a simulation of aroma producing process during bread baking. And how the Maillard reaction product affects the bread quality was studied. The result showed that the optimum Maillard reaction parameters were 1:2 as germinated wheat flours' weight ratio between 2d and 3d, baking temperature 130℃ and baking time 15min.The optimum addition of Maillard reaction product was 3%, which could bring bread with more baking flavor and best sensory assessment with bread's specific volume, texture and color not affected.Results from GS-MS showed addition of Maillard reaction product could increase the varieties of bread flavor products and contents of aldehydes ,ketones and aromatic heterocyclic compounds ,which were good to improve bread flavor.

Keywords： germinated wheat Maillard reaction bread