| Flour products are one of the people’s basic foods, which are very popular because oftheir edibility, easy portability, and different flavor. People are paying more and moreattention to their security, especially the problem of high content of Al in some flour products.Aluminum is a harmful element to people’s health, which can accumulate in the body andresult in chronic toxicity. Excessive intake of Al may interfere with the brain’s memoryfunction, and affect children’s thinking seriously, and relate to Alzheimer’s disease. Thealuminum deposition in bones can cause loss of calcium, and inhibit bone growth, and resultin osteomalacia. The sources of aluminum exceeded is that the use and abuse ofaluminum containing leavening agent in flour products. Therefore, it is scientific andpractical to evaluate the safety of flour products and research on enzymatic improvement oftwisted fritter leavening agent.According to the method of CAS S spectrophotometry from national standard GB5009.1822003"Determination of aluminum in flour products" to detect the content ofaluminum of the various flour products, and health evaluation in accordance withGB27622005"Standards of limit pollutants in food "(Al≤100mg/kg) were carried out. Theresults showed that285samples were qualified in330flour products, and the total qualifiedrate was86.36%, and the content of aluminum was within from﹤0.5to255.1mg/kg. Thecontent of aluminum in the home made steamed bread, stuffed buns, twisted fritter comingfrom the canteens, small shops and supermarket was higher than100mg/kg, in the range of3.6~255.1,28.0~217.2,7.6~185.8mg/kg, as well as the qualified rate was46.2%、61.1%and35.3%respectively; The quality of other packaged food such as crackers, potato chipsand so on was good. Therefore, the flour products were polluted by aluminum seriously, andthe safety of aluminum in the flour products was not satisfactory in this areas, and the contentof aluminum from breakfast home made steamed bread, stuffed buns, twisted fritter exceededseriously, and consumers and the related government departments should pay more attentionto it.Choosing twisted fritter which the content of aluminum exceeded seriously and usedpopularly as the research object, the application of Glucose Oxidase(GOD), Pentopan, Lipase, and Fungamyl mixed with baking soda in twisted fritter were studied. The methods ofsensory score, calculating volume expansion and texture analysis were used to evaluate thequality of twisted fritter. The results showed that adding enzymes in flour can effectivelyimprove the quality of twisted fritter; The optimal dosage of GOD, Pentopan, Lipase, andFungamyl is80g/g,80g/g,20g/g, and40g/g~80g/g respectively. Among them, thehighest sensory score and volume expansion are the products of added GOD, which thevarious parameters value of texture characteristics are closest to those of traditional leaveningagents.The farinograph and extensograph and scanning electron microscopy were used toevaluate the quality of dough after enzymes mixed with baking soda. The results showed thequality improvement of twisted fritter have a very good response in dough characteristics,and the combined use of the different enzymes had a good synergy, and the best quality ofdough. And orthogonal test optimization was used to study four enzymes mixed with bakingsoda in twisted fritter. By orthogonal analysis, the optimal formula of twisted fritter forbaking soda, GOD, Pentopan, Lipase, and Fungal α amylase is1.8%~1.9%,80g/g,80g/g,20~30g/g, and60g/g~80g/g respectively. Finally, through the comparison ofapplication effect, the various index for sensory and texture of the formula is better than thecommon chemical leavening agents, and it can meet the demand of the market. Consequently,it is feasible to use enzymatic modified free aluminum leacening agent replacing thealuminum containing leavening agent. |
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