酵母对青麦油条面团发酵特性及其品质的影响
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摘要
以无铝油条预混粉及青麦粉制作青麦油条,采用发酵仪和流变仪对不同种类酵母(H-1即发干酵母(Saccharomyces cerevisiae var. ellipsoideus,耐高糖,简称H-1)、H-2即发高活性干酵母(Saccharomyces cerevisiaevar. boulardii CNCM I-3799,耐高糖,简称H-2)、L-1高活性干酵母(Saccharomyces cerevisiae var. willanus,低糖,简称L-1)、L-2即发干酵母(Saccharomyces cerevisiae var. bayanus EC-1118,低糖,简称L-2)),不同青麦粉添加量(0%、3%、6%、9%、12%)油条面团的发酵特性和流变特性进行研究,并对此面团制作成油条的比容、感官品质和质构特性进行分析。结果表明:4种酵母中H-2酵母面团的发酵特性参数(产气量、持气率、面团开始漏气时间)最好,弹性模量与黏性模量较大,黏弹性较好;加入青麦粉后,H-2酵母制作的油条比容较大,感官评分较高,硬度、咀嚼性较小,弹性较大;在青麦粉添加量为6%制作油条时,油条比容和质构指标适中,感官评分与普通油条相差不大,碳水化合物及膳食纤维含量较高。因此,选择H-2即发高活性干酵母发酵、添加6%青麦粉制作的油条品质较好,营养丰富。
Deep-fried?twisted?dough?sticks?or?Youtiao?in?Chinese?were?made?from?aluminum-free?premix?flour?for?deep-fried?twisted?dough?sticks?incorporated?with?different?amounts (0%, 3%, 6%, 9%?and?12%)?of?green?wheat?flour?using?different?yeast?starters:?instant?dry?yeast?H-1 (high?sugar-tolerant?Saccharomyces cerevisiae var. ellipsoideus),?instant?high-active?dry?yeast?H-2 (high?sugar-tolerant Saccharomyces cerevisiae var. ellisoideu),?high-active?dry?yeast?L-1 (low?sugar-tolerant? Saccharomyces cerevisiae var. willanus),?and?instant?dry?yeast?L-2 (low?sugar-tolerant Saccharomyces cerevisiae var. bayanus EC-1118).?We?studied?the?fermentation?and?rheological?properties?of?doughs?and?the?specific?volume,?texture?characteristics?and?sensory?quality?of?the?resulting?Youtiao.?The?results?showed?that?H-2?had?the?best?fermentation?characteristics?in?terms?of?high?elastic?and?viscous?modulus?and?good?viscoelasticity?among?four?yeast?strains.?For?each?addition?level?of?green?wheat?flour,?the?specific?volume?and?elasticity?of?Youtiao?made?with?H-2?was?larger?than?those?of?Youtiao?made?with?the?other?strains.?The?specific?volume?and?texture?quality?of?Youtiao?made?with?6%?green?wheat?flour?added were?moderate;?the?sensory?score?was?similar?to?that?of?the?blank?control?while?the?contents?of?carbohydrate?and?dietary?fiber?were?higher.?Therefore,?Youtiao?made?from?H-2?fermented?dough?with?6%?green?wheat?flour?added?had?good?sensory?quality?and?was?nutritious.
Deep-fried?twisted?dough?sticks?or?Youtiao?in?Chinese?were?made?from?aluminum-free?premix?flour?for?deep-fried?twisted?dough?sticks?incorporated?with?different?amounts (0%, 3%, 6%, 9%?and?12%)?of?green?wheat?flour?using?different?yeast?starters:?instant?dry?yeast?H-1 (high?sugar-tolerant?Saccharomyces cerevisiae var. ellipsoideus),?instant?high-active?dry?yeast?H-2 (high?sugar-tolerant Saccharomyces cerevisiae var. ellisoideu),?high-active?dry?yeast?L-1 (low?sugar-tolerant? Saccharomyces cerevisiae var. willanus),?and?instant?dry?yeast?L-2 (low?sugar-tolerant Saccharomyces cerevisiae var. bayanus EC-1118).?We?studied?the?fermentation?and?rheological?properties?of?doughs?and?the?specific?volume,?texture?characteristics?and?sensory?quality?of?the?resulting?Youtiao.?The?results?showed?that?H-2?had?the?best?fermentation?characteristics?in?terms?of?high?elastic?and?viscous?modulus?and?good?viscoelasticity?among?four?yeast?strains.?For?each?addition?level?of?green?wheat?flour,?the?specific?volume?and?elasticity?of?Youtiao?made?with?H-2?was?larger?than?those?of?Youtiao?made?with?the?other?strains.?The?specific?volume?and?texture?quality?of?Youtiao?made?with?6%?green?wheat?flour?added were?moderate;?the?sensory?score?was?similar?to?that?of?the?blank?control?while?the?contents?of?carbohydrate?and?dietary?fiber?were?higher.?Therefore,?Youtiao?made?from?H-2?fermented?dough?with?6%?green?wheat?flour?added?had?good?sensory?quality?and?was?nutritious.
引文
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[8]刘德海.酵母在面包生产中的重要作用[J].食品科技,?2005,?12(6):?28-30.DOI:10.3969/j.issn.1672-5026.2005.06.008.
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[11]胡丽花,苏东民,苏东海.不同酵母对面团发酵特性及馒头品质的影响[J].中国粮油学报,?2009,?24(12):?32-35.
[12]王显伦,林敏刚.发酵工艺对冷冻面团及馒头品质的影响[J].粮食与饲料工业,?2011,?12(4):?8-11.DOI:10.3969/j.issn.1003-6202.2011.04.003.
[13]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报,?2016,?32(20):?298-305.DOI:10.11975/j.issn.1002-6819.2016.20.039.
[14]康志敏,张康逸,高玲玲,等.无铝添加油条预混粉膨松剂的研究[J].粮食科技与经济,?2015,?40(5):?60-63.
[15]董少华,张国治,韩燕,等.无铝油条膨松剂配方的优化[J].河南工业大学学报(自然科学版),?2005,?26(2):?33-35.DOI:10.3969/j.issn.1673-2383.2005.02.009.
[16]鞠国泉,米思.无铝复合膨松剂在油条制作中的应用研究[J].中国粮油学报,?2012(7):?110-112.
[17]?HUANG?W?N,?KIM?Y,?LI?X?Y,?et?al.?Rheofermentometer?parameters?and?bread?specific?volume?of?frozen?sweet?dough?influenced?by?ingredients?and?dough?mixing?temperature[J].?Journal?of?Cereal?Science,?2008,?48:?639-646.DOI:10.1016/j.jcs.2008.02.008.
[18]李子廷,赵建新,傅琼颖,等.无铝中式油条配料开发及其面团流变学性质研究[J].吉林农业大学学报,?2011,?33(1):?99-105.
[19]?LIU?X?L,?MU?T?H,?YAMUL?K?D,?et?al.?Evaluation?of?different?hydrocolloids?to?improve?dough?rheological?properties?and?bread?quality?of?potato-wheat?flour[J].?Journal?of?Food?Science?and?Technology,?2017,?54(6):?1597-1607.DOI:10.1007/s13197-017-2591-y.
[20]?SULLIVAN?P,?FLAHERTY?J?O,?BRUNTON?F?N,?et?al.?Fundamental?rheological?and?textural?properties?of?doughs?and?breads?produced?from?milled?pearled?barley?flour[J].?European?Food?Research?and?Technology,?2010,?231(3):?441-453.DOI:10.1007/s00217-010-1297-4.
[21]张康逸,康志敏,温青玉,等.预冷冷冻过程对速冻油条加工品质的影响[J].食品科学,?2017,?38(19):?122-129.?DOI:10.7506/spkx1002-6630-201719020.
[22]?DEMIRKESEN?I,?KELKAR?S,?CAMPANELLA?O?H,?et?al.?Characterization?of?structure?of?gluten-free?breads?by?using?X-ray?microtomography[J].?Food?Hydrocolloids,?2014,?36:?37-44.DOI:10.1016/j.foodhyd.2013.09.002.
[23]崔丽琴,崔素萍,马平,等.豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J].食品科学,?2014,?35(5):?85-88.DOI:10.7506/spkx1002-6630-201405017.
[24]?MANDALA?I?G.?Physical?properties?of?fresh?and?frozen?stored,?microwave-reheated?breads,?containing?hydrocolloids[J].?Journal?of Food?Engineering,?2005,?66(3):?291-300.DOI:10.1016/j.jfoodeng.2004.03.020.
[25]?LIU?C,?CHANG?Y,?LI?Z,?et?al.?Effect?of?ratio?of?yeast?to?Jiaozi?on?quality?of?Chinese?steamed?bread[J].?Procedia?Environmental?Sciences,?2012,12:1203-1207.DOI:10.1016/j.proenv.2012.01.408.
[26]康志敏,郭祯祥,孙冰华,等.运用模糊数学方法建立油条感官评价体系[J].农产品加工,?2012(3):?70-78.DOI:10.3969/j.issn.1671-9646-C.2012.03.063.
[27]?MERT?B.?A?new?instrumental?setup?for?determination?of?small?amplitude?visco?elastic?properties?of?dough?during?fermentation[J].?European?Food?Research?and?Technology,?2008,?227(1):?151-157.DOI:10.1007/s00217-007-0704-y.
[28]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J].现代食品科技,?2015,?31(2):?133-137.
[29]钟昔阳,姜绍通,潘丽军,等.超高压对麦醇溶蛋白麦谷蛋白功能性质的影响[J].中国粮油学报,?2009,?24(8):?8-11.
[30]陈兵,田宝明,张晶,等.低血糖指数原料与谷朊粉复配对面团流变学特性的影响[J].食品科学,?2016,?37(13):?101-106.DOI:10.7506/spkx1002-6630-201613018.
[2]张康逸,屈凌波.鲜食全谷物加工技术研究进展[J].粮食加工,2015,40(6):?1-5.
[3]李玲,王立,钱海峰,等.油条研究现状及发展趋势[J].食品工业科技,?2014,?35(23):?366-371.
[4]范玲,马森,王晓曦,等.麦麸粒径对全麦面团流变学特性的影响[J].中国粮油学报,?2016,?31(6):?29-34.
[5]李桂霞,王凤成,邬大江.我国杂粮的营养与加工[J].粮食与食品工业,?2009,?16(5):?12.
[6]?ADAM?K?M,?王凤,贾春利,等.高梁-小麦粉复合面包面团发酵流变学与烘焙特性[J].食品与机械,?2013,?29(1):?1-8.
[7]朱清华.酵母用于面食发酵的营养意义[J].中国食品工业,?1998(1):?67-71.
[8]刘德海.酵母在面包生产中的重要作用[J].食品科技,?2005,?12(6):?28-30.DOI:10.3969/j.issn.1672-5026.2005.06.008.
[9]张守文,张智武.不同酵母、不同发酵工艺对面包质量影响的比较研究[J].食品与发酵工业,?1997,?23(6):?24-30.DOI:10.3321/j.issn:0253-990X.1997.06.006.
[10]黄晶晶,吉孟彩,梁建芬.市售面包酵母冷冻过程发酵性能研究[J].食品科技,?2011,?36(6):?175-179.
[11]胡丽花,苏东民,苏东海.不同酵母对面团发酵特性及馒头品质的影响[J].中国粮油学报,?2009,?24(12):?32-35.
[12]王显伦,林敏刚.发酵工艺对冷冻面团及馒头品质的影响[J].粮食与饲料工业,?2011,?12(4):?8-11.DOI:10.3969/j.issn.1003-6202.2011.04.003.
[13]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报,?2016,?32(20):?298-305.DOI:10.11975/j.issn.1002-6819.2016.20.039.
[14]康志敏,张康逸,高玲玲,等.无铝添加油条预混粉膨松剂的研究[J].粮食科技与经济,?2015,?40(5):?60-63.
[15]董少华,张国治,韩燕,等.无铝油条膨松剂配方的优化[J].河南工业大学学报(自然科学版),?2005,?26(2):?33-35.DOI:10.3969/j.issn.1673-2383.2005.02.009.
[16]鞠国泉,米思.无铝复合膨松剂在油条制作中的应用研究[J].中国粮油学报,?2012(7):?110-112.
[17]?HUANG?W?N,?KIM?Y,?LI?X?Y,?et?al.?Rheofermentometer?parameters?and?bread?specific?volume?of?frozen?sweet?dough?influenced?by?ingredients?and?dough?mixing?temperature[J].?Journal?of?Cereal?Science,?2008,?48:?639-646.DOI:10.1016/j.jcs.2008.02.008.
[18]李子廷,赵建新,傅琼颖,等.无铝中式油条配料开发及其面团流变学性质研究[J].吉林农业大学学报,?2011,?33(1):?99-105.
[19]?LIU?X?L,?MU?T?H,?YAMUL?K?D,?et?al.?Evaluation?of?different?hydrocolloids?to?improve?dough?rheological?properties?and?bread?quality?of?potato-wheat?flour[J].?Journal?of?Food?Science?and?Technology,?2017,?54(6):?1597-1607.DOI:10.1007/s13197-017-2591-y.
[20]?SULLIVAN?P,?FLAHERTY?J?O,?BRUNTON?F?N,?et?al.?Fundamental?rheological?and?textural?properties?of?doughs?and?breads?produced?from?milled?pearled?barley?flour[J].?European?Food?Research?and?Technology,?2010,?231(3):?441-453.DOI:10.1007/s00217-010-1297-4.
[21]张康逸,康志敏,温青玉,等.预冷冷冻过程对速冻油条加工品质的影响[J].食品科学,?2017,?38(19):?122-129.?DOI:10.7506/spkx1002-6630-201719020.
[22]?DEMIRKESEN?I,?KELKAR?S,?CAMPANELLA?O?H,?et?al.?Characterization?of?structure?of?gluten-free?breads?by?using?X-ray?microtomography[J].?Food?Hydrocolloids,?2014,?36:?37-44.DOI:10.1016/j.foodhyd.2013.09.002.
[23]崔丽琴,崔素萍,马平,等.豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J].食品科学,?2014,?35(5):?85-88.DOI:10.7506/spkx1002-6630-201405017.
[24]?MANDALA?I?G.?Physical?properties?of?fresh?and?frozen?stored,?microwave-reheated?breads,?containing?hydrocolloids[J].?Journal?of Food?Engineering,?2005,?66(3):?291-300.DOI:10.1016/j.jfoodeng.2004.03.020.
[25]?LIU?C,?CHANG?Y,?LI?Z,?et?al.?Effect?of?ratio?of?yeast?to?Jiaozi?on?quality?of?Chinese?steamed?bread[J].?Procedia?Environmental?Sciences,?2012,12:1203-1207.DOI:10.1016/j.proenv.2012.01.408.
[26]康志敏,郭祯祥,孙冰华,等.运用模糊数学方法建立油条感官评价体系[J].农产品加工,?2012(3):?70-78.DOI:10.3969/j.issn.1671-9646-C.2012.03.063.
[27]?MERT?B.?A?new?instrumental?setup?for?determination?of?small?amplitude?visco?elastic?properties?of?dough?during?fermentation[J].?European?Food?Research?and?Technology,?2008,?227(1):?151-157.DOI:10.1007/s00217-007-0704-y.
[28]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究[J].现代食品科技,?2015,?31(2):?133-137.
[29]钟昔阳,姜绍通,潘丽军,等.超高压对麦醇溶蛋白麦谷蛋白功能性质的影响[J].中国粮油学报,?2009,?24(8):?8-11.
[30]陈兵,田宝明,张晶,等.低血糖指数原料与谷朊粉复配对面团流变学特性的影响[J].食品科学,?2016,?37(13):?101-106.DOI:10.7506/spkx1002-6630-201613018.