不同添加量产胞外多糖荞麦酸面团对面包烘焙和老化特性的影响
Effects of EPS-producing Sourdough at Different Addition Levels on the Baking and Staling Properties of Bread
陈佳芳 1汤晓娟 1蒋慧 1吴玉新 1张思佳 1徐岩 2黄卫宁 1李宁 3Filip Arnaut4
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏无锡 214122
- 2. 江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡 214122
- 3. 广州焙乐道食品有限公司,广东广州 511400
- 4. 焙乐道食品集团,比利时布鲁塞尔 1201
- 折叠
摘要
[目的] 研究不同添加量的产EPS荞麦酸面团对面包烘焙和老化特性的影响.[方法]应用分离自酒曲中的产胞外多糖食窦魏斯氏菌T5发酵荞麦粉制成产胞外多糖荞麦酸面团和不产胞外多糖荞麦酸面团,比较2种酸面团的添加量对面包烘焙和老化特性的影响.[结果]食窦魏斯氏菌T5在添加蔗糖的条件下,发酵荞麦酸面团产生EPS的含量为9.36 g/kg;含有酸面团(20%和30%)的面包比容、硬度和感官评分都优于空白不含酸面团面包,且含有产EPS酸面团的面包品质更佳;随着酸面团添加量的增加,添加30%不产EPS酸面团对面包比容和硬度产生消极作用,而添加30%产EPS酸面团能改善新鲜面包品质;在相同贮藏期,含有不产EPS酸面团的荞麦面包随着酸面团添加量的增加,面包芯硬度和支链淀粉老化焓值显著增加,而添加30%产EPS酸面团对面包老化具有改善作用.[结论] 该研究为开发营养、健康的高品质绿色烘焙发酵食品提供理论依据.
Abstract
[Objective] To study effects of EPS-producing sourdough at different addition levels on the baking and staling properties of bread.[Method] Effects of two kinds of buckwheat sourdough fermented by EPS-producing Weissella cibaria T5 at different addition levels on the baking and staling properties of bread were studied.[Result] The amount of EPS in buckwheat sourdough was 9.36 g/kg sourdough under the condition of adding sucrose;The bread containing 20% and 30%sourdough had better specific volume,hardness and sensory score than control bread without sourdough;With the increase of sourdough ,the addition of 30% sourdough in the absence of EPS had negative effects on the specific volume and hardness of fresh bread ,while the addition of 30% EPS-producing sourdough could improve the quality of fresh bread;In the same storage period,with the increase of sourdough addition ,the hardness and amylopectin aging enthalpy of buckwheat sourdough bread in the absence of EPS significantly increased,while the addition of 30% EPS-producing sourdough could improve the quality of bread during storage.[Conclusion] The study provides theoretical basis for developing nutritional,healthy and high-quality green baking fermented foods.
关键词
食窦魏氏菌/胞外多糖/酸面团/烘焙/老化Key words
Weissella cibaria/Exopolysaccharide/Sourdough/Baking/Staling引用本文复制引用
基金项目
国家自然科学基金面上项目(31071595)
国家自然科学基金面上项目(31571877)
国家高技术研究发展计划项目(863计划)(2012AA022207C)
比利时国际合作项目(BE110021000)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据