数字农科院2.0

Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations

文献类型： 外文期刊

作者： Jingjie Yang;Sara W. Erasmus;Boli Guo;Saskia M. Van Ruth

作者机构：

关键词： Heating processing;Isotopic ratios;Wheat-processed noodles;δ2H and δ18O offset

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 470 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δ2H and δ18O in the wheat-processed products. However, compared with unheated noodles, extended heating exposure caused a significant decrease (p<0.05) in the δ2H. A − 3.8 ‰ offset should be applied to δ2H of wheat-processed products heated between 100 and 260 °C (with 80 °C intervals). On the contrary, the offset of 1.3 ‰ for δ18O is only needed for temperatures between 180 and 260 °C. The results also indicate noodle formulation and heat treatment interact to influence the isotopic difference between heat-treated and untreated noodles.

分类号：

  • 相关文献
作者其他论文 更多>>