乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响
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摘要
利用植物乳杆菌和发酵乳杆菌发酵荞麦面团制作酸面团面包,研究乳酸菌发酵使面包面团抗氧化和烘焙特性的影响。结果表明:乳酸菌发酵降低了荞麦面团的p H,令其总酸度值增加。乳酸菌发酵使荞麦酸面团抗氧化能力有所提高,其中植物乳杆菌发酵的荞麦面团总酚含量提高21.3%、DPPH和ABTS自由基清除能力分别为未发酵荞麦面团的3倍和1.2倍。乳酸菌的引入还能够改善热加工对抗氧化活性物质的影响,烘焙后植物乳杆菌和发酵乳杆菌面包的总酚含量仅减少48.5%和51.6%,而DPPH和ABTS自由基清除能力分别仅降低了41.2%、54.8%和69.0%、68.4%。乳酸菌发酵能够显著改善面包的质构,添加发酵乳杆菌后荞麦面包硬度减少了25.5%,其感官评分高于未发酵荞麦面包。
In this study,Lactobacillus plantarum( LP) and Lactobacillus fermentum( LF) were used to ferment buckwheat dough to make sourdough bread.The effect of lactic acid bacteria( LAB) fermentation for buckwheat on the antioxidant and baking properties were explored. The results indicated: LAB- fermented sourdough had lower p H and higher TTA,LAB fermentation can enhance the antioxidant activity of buckwheat sourdough. The bread made from LP fermented buckwheat sourdough showed an increase in total phenolic content by 21.3%,DPPH and ABTS radical- scavenging activity were 3 and 1.2 times that of unfermented buckwheat dough. Adding lactic acid bacteria improved the effect of heat processing on oxidation of active substances,total phenolic content of LP and LF bread were reduced by 48.5% and 51.6%,while DPPH and ABTS radical- scavenging activity were reduced by41.2%,54.8% and 69.0%,68.4%,respectively.LAB fermentation also significantly improved the texture of bread,the hardness of LF fermented bread were decreased by 25.5%. When fermented buckwheat sourdough was added,sensory quality of sourdough breads were more acceptable than those of unfermented buckwheat bread.
In this study,Lactobacillus plantarum( LP) and Lactobacillus fermentum( LF) were used to ferment buckwheat dough to make sourdough bread.The effect of lactic acid bacteria( LAB) fermentation for buckwheat on the antioxidant and baking properties were explored. The results indicated: LAB- fermented sourdough had lower p H and higher TTA,LAB fermentation can enhance the antioxidant activity of buckwheat sourdough. The bread made from LP fermented buckwheat sourdough showed an increase in total phenolic content by 21.3%,DPPH and ABTS radical- scavenging activity were 3 and 1.2 times that of unfermented buckwheat dough. Adding lactic acid bacteria improved the effect of heat processing on oxidation of active substances,total phenolic content of LP and LF bread were reduced by 48.5% and 51.6%,while DPPH and ABTS radical- scavenging activity were reduced by41.2%,54.8% and 69.0%,68.4%,respectively.LAB fermentation also significantly improved the texture of bread,the hardness of LF fermented bread were decreased by 25.5%. When fermented buckwheat sourdough was added,sensory quality of sourdough breads were more acceptable than those of unfermented buckwheat bread.
引文
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[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.
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[17]Kim Y,Huang W N,Zhu H Y,et al.Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds[J].Food Chemistry,2009,114(2):685-692.
[18]Sedej I,Sakac M,Mandic A,et al.Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions[J].Journal of Cereal Science,2011,54(3):347-353.
[19]Katina K,Laitila A,Juvonen R,et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiol,2007,24(2):175-186.
[20]Krygier K,Sosulski F,Hogge L.Free,esterified,and insoluble bound phenolic acids.1 Extraction and purification procedure[J].Journal of Agriculture and Food Chemistry,1982,30(2):330-334.
[21]Kariluoto S,Aittamaa M,Korhola M,et al.Effects of yeasts and bacteria on the levels of folates in rye sourdoughs[J].International Journal of Food Microbiology,2006,106(2):137-143.
[22]Sakac M,Torbica A,Sedej I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2806-2813.
[23]Rodriguez H,Curiel J A,Landete J M,et al.Food phenolics and lactic acid bacteria[J].International Journal of Food Microbiology,2009,132(2-3):79-90.
[24]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.
[25]Gobbetti M,Corsetti A,Rossi J.Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer[J].Word Journal of Microbiology and Biotechnoligy,1995,11(6):625-630.
[26]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):49-54.
[27]Loponen J,Mikola M,Katina K,et al.Degradation of HMW glutenins during wheat sourdough fermentations[J].Cereal Chenistry,2004,81(1):87-93.
[28]Gobbettti M,Simonetti M S,Corsetti A,et al.Volatile compound and organic acid productions by mixed wheat sour dough starters:influence of fermentation parameters and dynamics during baking[J].Food Microbiology,1995,12(0):497-507.
[29]Stojceska V,Ainsworth P.The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads[J].Food Chemistry,2008,110(4):865-872.
[2]王红育,李颖.荞麦的研究现状及应用前景[J].食品科学,2004,25(10):388-391.
[3]Liljeberg H,Bjorck I.Delayed gastric emptying rate may explain improved glycaemia in metabolic merits with emphasis on lactic acid in cereal products[J].Nutrion,1998,52(5):368-371.
[4]Lappi J,Selinheimo E,Schwab U,et al.Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses[J].Journal of Cereal Science,2010,51(1):152-158.
[5]张庆,王凤,黄卫宁,等.植物乳杆菌发酵对燕麦蛋白溶解度和营养特性的影响[J].食品科学,2011,32(17):204-209.
[6]Rizzello C G,Coda R,Mazzacane F,et al.Micronized byproducts from debranned durum wheat and sourdough fermentation enhanced the nutritional,textural and sensory features of bread[J].Food Research International,2012,46(1):304-313.
[7]Corsetti A,Gobbetti M,Marco B D,et al.Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling[J].Journal of Agriculture and Food Chemistry,2000,48(7):3044-3051.
[8]张庆,钟京,王凤,等.植物乳杆菌燕麦酸面团发酵面包风味化合物的特征[J].北京工商大学学报(自然科学版),2011,29(4):12-18.
[9]Hammes W P,Brandt M J,Francis K L,et al.Microbial ecology of cereal fermentations[J].Trends in Food Science&Technology,2005,16(1-3):4-11.
[10]Coresetti A,Settanni L.Lactobacilli in sourdough fermentation[J].Food Research International,2007,40(5):539-558.
[11]Vuyst L D,Neysens P.The sourdough microflora:biodiversity and metabolic interactions[J].Trends in Food Science&Technology,2005,16(1-3):43-56.
[12]Moroni A V,Arendt E K,Bello F D.Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs[J].Food Microbiol,2011,28(3):497-502.
[13]Capuani A,Stetina M,Gstattenbauer A,et al.Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures[J].International Journal of Food Microbiology,2014,185:158-166.
[14]Monang B S,Valcheva R,Ganzle M G.Microbial ecology of sorghum sourdoughs:effect of substrate supply and phenolic compounds on composition of fermentation microbiota[J].International Journal of Food Microbiology,2012,159(3):240-246.
[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]Lin L Y,Liu H M,Yu Y W,et al.Quality and antioxidant property of buckwheat enhanced wheat bread[J].Food Chemistry,2009,112(4):987-991.
[17]Kim Y,Huang W N,Zhu H Y,et al.Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds[J].Food Chemistry,2009,114(2):685-692.
[18]Sedej I,Sakac M,Mandic A,et al.Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions[J].Journal of Cereal Science,2011,54(3):347-353.
[19]Katina K,Laitila A,Juvonen R,et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiol,2007,24(2):175-186.
[20]Krygier K,Sosulski F,Hogge L.Free,esterified,and insoluble bound phenolic acids.1 Extraction and purification procedure[J].Journal of Agriculture and Food Chemistry,1982,30(2):330-334.
[21]Kariluoto S,Aittamaa M,Korhola M,et al.Effects of yeasts and bacteria on the levels of folates in rye sourdoughs[J].International Journal of Food Microbiology,2006,106(2):137-143.
[22]Sakac M,Torbica A,Sedej I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2806-2813.
[23]Rodriguez H,Curiel J A,Landete J M,et al.Food phenolics and lactic acid bacteria[J].International Journal of Food Microbiology,2009,132(2-3):79-90.
[24]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.
[25]Gobbetti M,Corsetti A,Rossi J.Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer[J].Word Journal of Microbiology and Biotechnoligy,1995,11(6):625-630.
[26]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):49-54.
[27]Loponen J,Mikola M,Katina K,et al.Degradation of HMW glutenins during wheat sourdough fermentations[J].Cereal Chenistry,2004,81(1):87-93.
[28]Gobbettti M,Simonetti M S,Corsetti A,et al.Volatile compound and organic acid productions by mixed wheat sour dough starters:influence of fermentation parameters and dynamics during baking[J].Food Microbiology,1995,12(0):497-507.
[29]Stojceska V,Ainsworth P.The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads[J].Food Chemistry,2008,110(4):865-872.