Effect of Addition of Lactobacillus plantarum Fermented Multigrain Dough on Quality of Multigrain Steamed Bun
To fully utilise the nutritional value of coarse grains and improve the flavor and texture of multigrain steamed buns,buckwheat,highland barley,chickpea,mung bean and wheat flour were used as the main raw materi-als,Lactobacillus Plantarum was added to prepare fermented multigrain dough,the effects of different additions of fermented multigrain dough (0％,10％,20％,30％ and 40％)on the characteristics of multigrain dough and its buns quality,volatile flavor components were explored.Rheological and low-field NMR analysis suggested that when fermented multigrain dough was added at 20％,the multigrain dough had good elasticity and the lowest free wa-ter content;at this time,the sensory quality of the multigrain steamed buns was significantly improved (P<0.05).The results of GC-IMS indicated that a total of 51 flavor compounds were identified in wheat steamed buns and five kinds of multigrain steamed buns,and the multivariate statistical analysis screened out 20 differential compounds,the iconic components,such as 3-hydroxy-2-butanone and 2-pinene,etc.,contributed greatly to the aroma of the multigrain steamed buns with 20％ of fermented multigrain dough additions.
万方数据
维普
