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糖和氨基酸之间的美拉德反应是产生面包风味物质——羰基化合物的主要途径。这意味着可添加氨基酸来增加面包中的羰基化合物。有关资料证明,以大米和玉米为原料生产淀粉时,其下脚料水中含有大量氨基酸,可用于提高面包的质量,增加面包的蛋白含量。最近国外资料报道,利用湿磨玉米和大米制造淀粉时产生的下脚料玉米面筋水,大米面筋水和大米浸泡水按照17～50毫克氮/100克面粉的比例加入制面包用的而粉中,可改进未发酵生面团的物理性能,即抗延伸性、吸水性和揉混条件,并改进水巾10％面粉悬浮物的糊化性能。提高面
The Maillard reaction between sugar and amino acids is the main route for the production of carbohydrate compounds as bread flavor compounds. This means that amino acids can be added to increase the carbonyl compound in the bread. Relevant data prove that when rice and corn are used as raw materials to produce starch, the waste water contains a large amount of amino acids, which can be used to improve the quality of bread and increase the protein content of bread. According to recent reports from foreign sources, corn gluten water, rice gluten water and rice steep water generated from the use of wet-milled corn and rice in the manufacture of starch are added to the flour for breadmaking according to the proportion of 17 to 50 milligrams of nitrogen per 100 grams of flour, The physical properties of the unfermented dough can be improved, ie resistance to extensibility, water absorption and kneading conditions, and to improve the gelatinization properties of a 10% flour mill suspension. Raise the face