Nutritional properties,texture characteristics and volatile flavor compounds of bread containing different grain flour

At present study,wheat powder was taken as the main raw material to produce grain bread,which mixed with a certain amount of potatoes powder,buckwheat powder,Coix lacryma-jobi powder,oat powder,respectively. The nutritional properties(free amino acids content),texture properties,color change and evaporable flavor were analyzed by testing amino acids components,texture,color,flavor of the bread,compared with the common bread. The results showed that:from the perspective of quality and structure characteristic,suitable amount of grains adding should not exceed 12%. Except the Coix lacryma-jobi group,comprehensive score of amino acids in grains groups were higher than the control group,indicating the higher nutritional value of grain bread than the ordinary bread. The amount and types of flavor substances in grain group were higher than that of control group,implying the more abundant flavors in grain bread compared with the control. Moreover,some new volatile flavor compounds including nonanol,3-methylpentane,octadecane,phytane,3-methylbutyric acid,2,6-dimethylpyrazines,etc,could be produced after mixed with grain. Therefore, adding an appropriate amount of grain flour can not only enrich the nutrition of bread,but also produce rich flavor material,has little effect on the color of bread.