不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响
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摘要
应用分离自我国传统酸面团的区域特色乳酸菌——旧金山乳杆菌分别发酵小麦粉和小麦麸皮基质制成(小麦/麦麸)酸面团,研究了两种不同发酵基质的酸面团及其添加量对酵母面团体系面包烘焙及老化特性的影响。结果表明:与小麦粉制作的空白组面包相比,小麦酸面团可以明显改善面包的比容和感官品质;添加未发酵麦麸制作的非酸面团麦麸面包品质低于空白组,但引入麦麸酸面团(10%、20%、30%)后面包比容和感官评定得分均高于相对应的非酸面团麦麸面包。小麦酸面团和麦麸酸面团以及小麦麸皮均可以改善面包的老化特性,在相同贮藏期内,酸面团面包和麦麸面包的硬度增加量、水分迁移量和老化焓值都低于空白组,并且添加麦麸酸面团的面包其硬度和老化焓值都低于相对应的非酸面团麦麸面包。
A regionally characterized lactic acid bacterium,Lactobacillus sanfranciscensis,isolated from traditional sourdough in China,was used to ferment wheat flour and wheat bran to make wheat and bran sourdoughs.The impact of L.sanfranciscensis sourdoughs made from different materials at different substitution levels on the baking and staling characteristics of bread was investigated.The results revealed that the addition of wheat sourdough significantly improved specific volume and sensory quality of bread,while the quality of bread with wheat bran decreased,when compared with the control made from wheat flour.However,bran sourdoughs(10%,20% and 30%) also significantly improved specific volume and sensory evaluation scores of bread.Both wheat/bran sourdough and wheat bran were able to improve the staling characteristics of bread.Within the same storage period,the increase of hardness,moisture migration quantity and retrogradation enthalpy of sourdough and bran breads all decreased when compared to the control.In addition,the hardness and retrogradation enthalpy of bran sourdough bread were also lower than those of the corresponding bran dough bread(BDB).
A regionally characterized lactic acid bacterium,Lactobacillus sanfranciscensis,isolated from traditional sourdough in China,was used to ferment wheat flour and wheat bran to make wheat and bran sourdoughs.The impact of L.sanfranciscensis sourdoughs made from different materials at different substitution levels on the baking and staling characteristics of bread was investigated.The results revealed that the addition of wheat sourdough significantly improved specific volume and sensory quality of bread,while the quality of bread with wheat bran decreased,when compared with the control made from wheat flour.However,bran sourdoughs(10%,20% and 30%) also significantly improved specific volume and sensory evaluation scores of bread.Both wheat/bran sourdough and wheat bran were able to improve the staling characteristics of bread.Within the same storage period,the increase of hardness,moisture migration quantity and retrogradation enthalpy of sourdough and bran breads all decreased when compared to the control.In addition,the hardness and retrogradation enthalpy of bran sourdough bread were also lower than those of the corresponding bran dough bread(BDB).
引文
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[22]KORUS J,WITCZAK M,ZIOBRO R,et al.The impact of resistant starch on characteristics of gluten-free dough and bread[J].Food Hydrocolloids,2009,23(3):988-995.
[23]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013,34(9):49-57.
[24]POMERANZ Y,SHOGREN M,FINNEY K F,et al.Fiber in bread makingeffect on functional properties[J].Cereal Chemistry,2008,54:25-41.
[25]STOJCESKA V,AINSWORTH P.The effect of different enzymes on the quality of high-fiber enriched brewer’s spent grain breads[J].Food Chemistry,2008,110(4):865-872.
[26]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012:27-28.
[27]ROUZAUD O,MARTINEZ-ANAYA M.Relationship between biochemical and quality-related characteristics of breads,resulting from the interaction of flour microbial starter and the type of process[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1997,204(4):321-326.
[28]PENELLA J M S,WRONKOWSKA M,SMIETANA M S,et al.Impact of the addition of resistant starch from modified pea starch on dough and bread performance[J].European Food Research and Technology,2010,231(4):499-508.
[29]SABANIS D,LEBESI D,TZIA C.Effect of dietary fibre enrichment on selected properties of gluten-free bread[J].LWT-Food Science and Technology,2009,42(8):1380-1389.
[30]TORRIERI E,PEPE V O,VENTORINO P,et al.Effect of sourdough at different concentrations on quality and shelf life of bread[J].LWTFood Science and Technology,2014,56:508-516.
[31]方靖.乳酸菌发酵剂在面包发酵工艺中的应用[D].广州:华南理工大学,2013:39.
[2]黄卫宁,杨秀琴.一种含有酵母菌的发酵剂自然发酵酸面包及其生产方法:中国,200510041170.5[P].2005-12-21.
[3]LOPONEN J,KANERVA P,ZHANG C,et al.Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods[J].Journal of Agricultural and Food Chemistry,2009,57(2):746-753.
[4]GUERZONI M E,VERNOCCHI P,NDAGIJIMANA M,et al.Generation of aroma compounds in sourdough:effects of stress exposure and lactobacilli-yeasts interactions[J].Food Microbiology,2007,24(2):139-148.
[5]ARENDT E K,RYAN L A,dal BELLO F.Impact of sourdough on the texture of bread[J].Food Microbiology,2007,24(2):165-174.
[6]CORSETTI A,GOBBETTI M,BALESTRIERI F,et al.Sourdough lactic acid bacteria effects on bread firmness and staling[J].Journal of Food Science,1999,64(2):347-351.
[7]GEREZ C L,TORINO M I,ROLL G,et al.Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties[J].Food Control,2009,20(2):144-148.
[8]RYAN L A M,dal BELLO F,ARENDT E K.The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread[J].International Journal of Food Microbiology,2008,125(3):274-278.
[9]刘若诗.乳酸菌酸面团发酵剂的制备及其发酵烘焙特性研究[D].无锡:江南大学,2010:5-6.
[10]黄卫宁,王晓艳,郑建仙,等.新型高膳食纤维法式发酵面包及其生产:中国,201110423119.6[P].2012-06-27.
[11]钟京.高纤维酸面团面包植酸变化及烘焙特性研究[D].无锡:江南大学,2013:4-6.
[12]di CAGNO R,de ANGELIS M,AURICCHIO S,et al.Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients[J].Applied and Environmental Microbiology,2004,70(2):1088-1096.
[13]KATINA K,ARENDT E,LIUKKONEN K H,et al.Potential of sourdough for healthier cereal products[J].Trends in Food Science&Technology,2005,16(1/3):104-112.
[14]GOBBERI M,CORSETTI A.Lactobacillus sanfiranciscoa key sourdough lactic acid bacterium:a review[J].Food Microbiology,1997,14(2):175-187.
[15]张坤,黄卫宁,堵国成,等.旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布[J].食品科学,2009,30(21):320-323.
[16]徐岩.发酵食品微生物学[M].2版.北京:中国轻工业出版社,2001:154-155.
[17]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学,2011,32(13):78-83.
[18]汤晓娟,王凤,贾春利,等.含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性[J].食品科学,2013,34(1):1-7.
[19]ROUILLE J,DELLA V G,LEFEBVRE J,et al.Shear and extensional properties of bread doughs affected by their minor components[J].Journal of Cereal Science,2005,42(1):45-57.
[20]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.doi:10.7506/spkx1002-6630-201423007.
[21]杨新宇.冻干乳酸菌酸面团发酵剂的制备及在馒头中的应用研究[D].无锡:江南大学,2013:5.
[22]KORUS J,WITCZAK M,ZIOBRO R,et al.The impact of resistant starch on characteristics of gluten-free dough and bread[J].Food Hydrocolloids,2009,23(3):988-995.
[23]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013,34(9):49-57.
[24]POMERANZ Y,SHOGREN M,FINNEY K F,et al.Fiber in bread makingeffect on functional properties[J].Cereal Chemistry,2008,54:25-41.
[25]STOJCESKA V,AINSWORTH P.The effect of different enzymes on the quality of high-fiber enriched brewer’s spent grain breads[J].Food Chemistry,2008,110(4):865-872.
[26]张庆.植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012:27-28.
[27]ROUZAUD O,MARTINEZ-ANAYA M.Relationship between biochemical and quality-related characteristics of breads,resulting from the interaction of flour microbial starter and the type of process[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1997,204(4):321-326.
[28]PENELLA J M S,WRONKOWSKA M,SMIETANA M S,et al.Impact of the addition of resistant starch from modified pea starch on dough and bread performance[J].European Food Research and Technology,2010,231(4):499-508.
[29]SABANIS D,LEBESI D,TZIA C.Effect of dietary fibre enrichment on selected properties of gluten-free bread[J].LWT-Food Science and Technology,2009,42(8):1380-1389.
[30]TORRIERI E,PEPE V O,VENTORINO P,et al.Effect of sourdough at different concentrations on quality and shelf life of bread[J].LWTFood Science and Technology,2014,56:508-516.
[31]方靖.乳酸菌发酵剂在面包发酵工艺中的应用[D].广州:华南理工大学,2013:39.