Study On The Effects Of Microwave Baking Conditions On The Quality Of Cookies And The Control Of Hazardous Products Of Maillard Reaction

The paper will investigate the effects of microwave baking conditions on sensory quality and Maillard reaction products of biscuits and the effects of natural antioxidants on Maillard reaction products and sensory quality of microwave baked biscuits,which will lay the foundation for evaluating and improving the quality of microwave baked food.The results showed that the microwave condition has a certain effect on the maillard reaction.The content of 3-deoxyglucosone,methylglyoxal,acrylamide and 5-hydroxymethyfurfural in bakery products increases significantly with the increase of microwave power and baking time in microwave baking(P <0.05) ; with the increase of microwave power and baking time in microwave baking, the color value of the product also changes, the redness value becomes larger, and the yellowness and brightness decrease. The results showed that the optimum conditions for microwave baking were microwave power 440W and microwave time 3min. Under these conditions, the comprehensive evaluation of flavor, hardness, brittleness and chromatic aberration of the product was higher, and the amount of four target Maillard Reaction Products is relatively small.Compared with the traditional baking cookies, the production of 3-deoxyglucosone was reduced by 33.2%, the amount of methylglyoxal was reduced by 60.5%,the amount of acrylamide was reduced by 38.1% and the yield of 5-hydroxymethylfurfural was reduced by 82.4%.The flavor compounds in biscuits were determined by GC-MS,Microwave baking cookies detected 58 kinds of volatile flavor substances, Traditional oven baked biscuits detected 51 kinds of volatile flavor substances,There are 22 substances only in the microwave biscuits,there are 20 kinds of substances only in the traditional oven biscuits.lt can be seen that the baking style of the two kinds of biscuits is quite different.Adding tea polyphenols and bamboo antioxidant antioxidants and lutein,lycopene,Peanut-skin red, turmeric four antioxidant colorants, which improved the color and flavor of microwave biscuit, and have different inhibition on 3-deoxyglucosone,acetone aldehyde, acrylamide and 5-hydroxymethyl furfural.Tea polyphenols, lutein,lycopene, turmeric microwave biscuits in the four target harmful substances were significantly inhibited(P <0.05),bamboo leaf antioxidant and peanut red have no inhibitory effect on 3-DG and have obvious inhibitory effect on acrylamide(P <0.05).