食品科学

• 基础研究 • 上一篇    下一篇

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

孙银凤1,徐 岩2,黄卫宁1,*,钟 京1,张思佳1,王益姝1,Omedi Jacob-Ojobi1,李 宁3,Arnaut Filip4   

  1. 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
  • 出版日期:2015-07-15 发布日期:2015-07-08

Impacts of Sourdoughs Made from Different Media on Bread Baking and Staling Properties of Yeast Dough System

SUN Yinfeng1, XU Yan2, HUANG Weining1,*, ZHONG Jing1, ZHANG Sijia1, WANG Yishu1, OMEDI Jacob-Ojobi1, LI Ning3, Arnaut FILIP4   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Key Laboratory of
    Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
    3. Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China; 4. Putatos Group NV/SA, Brussels 1201, Belgium
  • Online:2015-07-15 Published:2015-07-08

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。

关键词: 旧金山乳杆菌, 酸面团, 酵母面团, 老化, 面包烘焙

Abstract:

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).

Key words: Lactobacillus sanfranciscensis, sourdough, yeast dough, staling, bread baking

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