CN115568488A - Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits - Google Patents
Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits Download PDFInfo
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- CN115568488A CN115568488A CN202211088693.5A CN202211088693A CN115568488A CN 115568488 A CN115568488 A CN 115568488A CN 202211088693 A CN202211088693 A CN 202211088693A CN 115568488 A CN115568488 A CN 115568488A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 27
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 title claims abstract description 25
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 24
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 31
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 244000276331 Citrus maxima Species 0.000 claims abstract 2
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004904 shortening Methods 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- -1 shortening Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000005764 inhibitory process Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 9
- 235000014510 cooky Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000132 electrospray ionisation Methods 0.000 description 2
- 239000003480 eluent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000002552 multiple reaction monitoring Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- URIMPWMBVPNFDM-UHFFFAOYSA-N 5-formylfuran-2-sulfonic acid Chemical compound OS(=O)(=O)C1=CC=C(C=O)O1 URIMPWMBVPNFDM-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029350 Neurotoxicity Diseases 0.000 description 1
- 206010074268 Reproductive toxicity Diseases 0.000 description 1
- 206010044221 Toxic encephalopathy Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007135 neurotoxicity Effects 0.000 description 1
- 231100000228 neurotoxicity Toxicity 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005173 quadrupole mass spectroscopy Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000007696 reproductive toxicity Effects 0.000 description 1
- 231100000372 reproductive toxicity Toxicity 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000004885 tandem mass spectrometry Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of harmful substance inhibition in food, and discloses a method for simultaneously reducing the contents of acrylamide and 5-hydroxymethylfurfural in baked biscuits. The method comprises the following steps: adding shaddock powder in the process of making baked biscuits; the addition amount of the grapefruit powder is 2 percent of the mass of the wheat flour. According to the invention, a specific amount of grapefruit powder is added in the making process of baked biscuits, so that the content of AA and 5-HMF is reduced at the same time, and the moisture and the appearance of the biscuits are not greatly influenced.
Description
Technical Field
The invention belongs to the field of hazard inhibition in foods, and particularly relates to a method for simultaneously reducing the contents of acrylamide and 5-hydroxymethyl furfural in baked biscuits.
Background
Acrylamide (AA), a substance having strong neurotoxicity and reproductive toxicity to the human body, was defined as a "class 2A carcinogen" by the international agency for research on cancer (IARC) as early as 1994. 5-hydroxymethylfurfural (5-HMF) has also been shown to be carcinogenic toxic to humans as its in vivo metabolite, 5-sulfofurfural. The problem to be solved is how to simultaneously inhibit acrylamide and 5-hydroxymethylfurfural in the heated food.
In the present scientific research, many methods have been found to effectively inhibit acrylamide in thermally processed foods, such as reducing the content of effective precursors in foods, changing the thermal processing mode, optimizing the variety and storage mode of food raw materials and fermentation, etc. However, it is difficult to implement specific operations in factory processing or home cooking.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides a method for simultaneously reducing the contents of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in baked biscuits, which specifically adopts the following technical scheme:
a method for simultaneously reducing the AA and 5-HMF content of a baked biscuit comprising the steps of: adding grapefruit powder in the process of making baked biscuits; the addition amount of the grapefruit powder is 2 percent of the mass of the wheat flour.
Based on the technical problems that only one of AA and 5-HMF is usually aimed at in the prior art, and the taste and the appearance of the biscuit can be greatly influenced. The inventor finds that when a specific amount of grapefruit powder (2% of the mass of wheat flour) is added in the process of making baked biscuits, the AA and 5-HMF content can be reduced simultaneously, and the moisture and the appearance of the biscuits are not greatly influenced. When other amounts of grapefruit powder are added, the simultaneous inhibition effect of AA and 5-HMF cannot be realized, and even the AA and 5-HMF are promoted to a certain extent.
Based on the above findings, the present invention also provides a baked biscuit, which comprises the following raw materials: wheat flour, water, milk powder, naHCO 3 NaCl, shortening, sweetening agent and NH 4 HCO 3 And the mass of the grapefruit powder is 2 percent of that of the wheat flour.
Preferably, the sweeteners are sucrose and corn syrup. More preferably, the sucrose is fine-grained sucrose; the corn syrup is high fructose corn syrup.
Preferably, wheat flour, water, milk powder, naHCO 3 NaCl, shortening, NH 4 HCO 3 The mass ratio of the sucrose to the corn syrup is 80g:17.6g:0.8g:0.8g:1g:20g:0.4g:33.6g:1.2g.
Preferably, the milk powder is skimmed milk powder.
The invention also provides a preparation method of the baked biscuit, which comprises the following steps:
(1) Mixing sucrose, milk powder, and NaHCO 3 Mixing NaCl and shortening to obtain a mixture;
(2) Mixing corn syrup with NH 4 HCO 3 Dissolving in water, adding the mixture obtained in the step (1) and grapefruit powder, and stirring;
(3) Adding wheat flour, and stirring to obtain dough;
(4) And (3) making the dough into a plurality of biscuit-shaped dough blanks, and baking to obtain the baked biscuits.
Preferably, in the step (4) of the above manufacturing method, the baking conditions include: the temperature was 180 ℃ and the time was 8 minutes.
Preferably, in the step (2) of the above production method, the stirring time is 1min.
The beneficial effects of the invention are as follows: according to the invention, a specific amount of grapefruit powder is added in the making process of baked biscuits, so that the content of AA and 5-HMF is reduced at the same time, and the moisture and the appearance of the biscuits are not greatly influenced.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described in the following embodiments to fully understand the objects, aspects and effects of the present invention.
Example 1:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g of water, adding the mixture obtained in the step (1) and 0.8g of grapefruit powder, and stirring for 1min;
(3) Adding 80g wheat flour, and stirring to obtain dough;
(4) Making dough into dough with diameter of 5cm and thickness of 3mm with a mold, and baking in an oven under the conditions of: the temperature is 180 ℃ and the time is 8 minutes; taking out from oven, cooling for 5min, taking out the cookies from baking tray, cooling at room temperature for 30min, and storing in-20 deg.C refrigerator.
Example 2:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g of water, adding the mixture obtained in the step (1) and 1.6g of grapefruit powder, and stirring for 1min;
(3) Adding 80g of wheat flour, and stirring until dough is formed;
(4) The dough is made into dough blanks with the diameter of 5cm and the thickness of 3mm by a mould and then baked, and the baking conditions comprise that: the temperature is 180 ℃ and the time is 8 minutes; taking out from oven, cooling for 5min, taking out the cookies from baking tray, cooling at room temperature for 30min, and storing in-20 deg.C refrigerator.
Example 3:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g of water, adding the mixture obtained in the step (1) and 2.4g of grapefruit powder, and stirring for 1min;
(3) Adding 80g wheat flour, and stirring to obtain dough;
(4) The dough is made into dough blanks with the diameter of 5cm and the thickness of 3mm by a mould and then baked, and the baking conditions comprise that: the temperature is 180 ℃ and the time is 8 minutes; taking out from oven, cooling for 5min, taking out the cookies from baking tray, cooling at room temperature for 30min, and storing in-20 deg.C refrigerator.
And (3) detection test:
setting a blank group: the procedure of example 1 was repeated except that grapefruit powder was not added.
(1) The baked biscuits prepared in examples 1-3 were tested for AA and 5-HMF by the following specific method:
weighing 1g of pulverized biscuit into a 50mL centrifuge tube, adding 20 μ L of 13C 3 AA (10. Mu.g/mL) and 60. Mu.L of 13C 6 HMF (10. Mu.g/mL) internal standard, then 3mL of ultrapure water was added. After standing for 20min, 10mL acetonitrile was added and the mixture was vortexed with an IKA Vortex Genius 3 shaker for 2min. QuEChERS mixture (4 g MgSO4 and 1g NaCl) was added to the above extract and shaken vigorously for 2min to ensure transfer of AA and 5-HMF to the acetonitrile layer. To remove fat, 5mL of the supernatant was mixed with 5mL of n-hexane, followed by vortexing for 1min and centrifugation at 4400g for 5min, and then the n-hexane layer (upper layer) was discarded. The 2mL acetonitrile layer (lower layer) was aspirated into a 10mL centrifuge tube for transfer. The extract from a 10mL centrifuge tube was dried at 40 ℃ with nitrogen, redissolved in 1mL water, and filtered through a 0.22 μm filter.
The analysis was performed using an Agilent 1290 hplc system in combination with Agilent 6460 triple quadrupole mass spectrometry (UPLC-QqQ-MS/MS) and electrospray ionization (ESI) source. The analytes were separated on a Phenomenex Synergi Hydro-RP column (150X 2.0mm,4 μm) with the column temperature maintained at 30 ℃. The mobile phase was methanol (eluent A) and distilled water containing 0.1% (V/V) formic acid (eluent B), the flow rate was 0.3mL/min, and the sample size was 1. Mu.L. Gradient elution was achieved under the following conditions: the program was started at 95% B, decreased from 0 to 3min to 80% B; increased to 95% B within 5 min; at 95% B for 2min. Identification and quantification of AA and 5-HMF by Multiple Reaction Monitoring (MRM) mode, qualitative and quantitative ions were as follows: AA, m/z 72 → 55 and 72 → 27;13C 3 -AA, m/z 75 → 58 and 75 → 29;5-HMF, m/z 127 → 109 and 127 → 81 and 13C 6 HMF,133 → 115 and133 → 86. Other operating parameters of the mass spectrometer are as follows: atomizer gas, N2; the temperature of the drying gas is 350 ℃; drying gas flow rate, 12L/min; atomizer pressure, 35psi; the temperature of the sheath gas is 350 ℃, the flow rate of the sheath gas is 9L/min, the pressure of the nozzle is 500V; capillary voltage, 3.5kV.
Specific results are shown in table 1. As can be seen from Table 1, only when the amount of the additive is 2%, the contents of AA and 5-HMF are remarkably reduced at the same time; while examples 1 and 3 show no decrease in AA and 5-HMF, there is also a promoting effect.
TABLE 1
(2) The moisture and the chromaticity of the baked cookies prepared in examples 1-3 were measured by the following specific method: the moisture content was measured by the first method (direct drying method) of GB 5009.3-2016; the chromaticity was measured using a desk-top spectrocolorimeter, and the values of L, a, and b were recorded. And (3) repeating the colorimetric determination of each group of biscuits, and obtaining color values through L, a and b values, wherein the formula is as follows: chroma value:
the results of the moisture measurement and the chromaticity measurement are shown in Table 2 and Table 3, respectively. As can be seen from tables 2 and 3, the cookies made by the method of the present invention have no significant difference in moisture and color from the blank set cookies.
TABLE 2
TABLE 3
The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiment, and the present invention shall fall within the protection scope of the present invention as long as the technical effects of the present invention are achieved by the same means. The invention is capable of other modifications and variations in its technical solution and/or its implementation, within the scope of protection of the invention.
Claims (10)
1. A method for simultaneously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits is characterized by comprising the following steps: adding shaddock powder in the process of making baked biscuits; the addition amount of the grapefruit powder is 2 percent of the mass of the wheat flour.
2. The baked biscuit is characterized by comprising the following raw materials: wheat flour, water, milk powder, naHCO 3 NaCl, shortening, sweetening agent and NH 4 HCO 3 And the mass of the grapefruit powder is 2 percent of that of the wheat flour.
3. Baked biscuit according to claim 2, characterized in that the sweeteners are sucrose and corn syrup.
4. Baked biscuit according to claim 3, characterized in that the sucrose is fine-grained sucrose.
5. The baked biscuit of claim 3, wherein the corn syrup is high fructose corn syrup.
6. Baked biscuit according to claim 3, characterized in that wheat flour, water, milk powder, naHCO 3 NaCl, shortening, NH 4 HCO 3 The mass ratio of the sucrose to the corn syrup is 80g:17.6g:0.8g:0.8g:1g:20g:0.4g:33.6g:1.2g.
7. Baked biscuit according to claim 2, characterized in that the milk powder is skimmed milk powder.
8. A method for making baked biscuits as claimed in any of claims 3 to 7, characterized in that it comprises the following steps:
(1) Mixing sucrose, milk powder, and NaHCO 3 Mixing NaCl and shortening to obtain a mixture;
(2) Mixing corn syrup and NH 4 HCO 3 Dissolving in water, adding the mixture obtained in the step (1) and grapefruit powder, and stirring;
(3) Adding wheat flour, and stirring to obtain dough;
(4) And (3) making the dough into a plurality of biscuit-shaped dough blanks, and baking to obtain the baked biscuits.
9. The method of claim 8, wherein in step (4), the baking conditions include: the temperature was 180 ℃ and the time was 8 minutes.
10. The method of claim 8, wherein in the step (2), the stirring time is 1min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211088693.5A CN115568488B (en) | 2022-09-07 | 2022-09-07 | Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits |
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|---|---|---|---|
| CN202211088693.5A CN115568488B (en) | 2022-09-07 | 2022-09-07 | Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits |
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| CN115568488A true CN115568488A (en) | 2023-01-06 |
| CN115568488B CN115568488B (en) | 2024-02-09 |
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