燕麦酸面团发酵剂的冻干和储藏对面包风味的影响

doi:10.7506/spkx1002-6630-201021003

食品科学 ›› 2010, Vol. 31 ›› Issue (21): 15-19.doi: 10.7506/spkx1002-6630-201021003

燕麦酸面团发酵剂的冻干和储藏对面包风味的影响

刘若诗¹，万晶晶¹，张坤¹，黄卫宁^1,*，RAYAS-DUARTE Patricia²

1. 江南大学食品科学与技术国家重点实验室
2. 俄克拉荷马州立大学农产品与食品研究中心

收稿日期:2010-06-24 修回日期:2010-10-13 出版日期:2010-11-15 发布日期:2010-12-29
通讯作者: 黄卫宁 E-mail:wnhuang@jiangnan.edu.cn
基金资助:
加拿大农业部国际交流与合作项目(CCSIC-Food-00107)；国家现代农业产业技术体系建设专项(nycytz-14)

Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread

LIU Ruo-shi1，WAN Jing-jing1，ZHANG Kun1，HUANG Wei-ning1,*，RAYAS-DUARTE Patricia2

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater OK 74078-6055, USA

Received:2010-06-24 Revised:2010-10-13 Online:2010-11-15 Published:2010-12-29
Contact: HUANG Wei-ning E-mail:wnhuang@jiangnan.edu.cn

摘要/Abstract

摘要：

应用固相微萃取技术(SPME)和气相色谱- 质谱联用技术(GC-MS)研究发酵剂冷冻干燥(冻干)前后面包中的挥发性风味物质，考察发酵剂的冻干和储藏对燕麦酸面包风味的影响。结果表明：旧金山乳杆菌发酵燕麦酸面包中的挥发性风味物质共87 种，主要包括酸类、醇类、醛类、酯类、酮类、脂肪烃类，以及一些芳香族和杂环类化合物。酸类物质的含量最高，其次是醇类、芳杂环类和醛类物质。在发酵剂冻干和储藏过程中，醛类和醇类物质先增加后减少，酸类、酯类、酮类和脂肪族化合物先减少后增加，芳杂环类物质含量则持续升高。燕麦酸面团发酵剂冻干后以及储存30d 制得的面包依然具有丰富的风味。乳酸菌和酵母菌的竞争作用导致乙酸和乙醇含量呈现相反的变化。糠醛含量持续升高，而己醛则在冻干后显著减少，并在存储30d 后消失。

关键词: 燕麦酸面团, 发酵, 旧金山乳杆菌, 冷冻干燥, 面包, 挥发性风味物质

Abstract:

Oat breads made with non-freeze-dried L.sanfranscensis containing sourdough starter and freeze-dried ones stored at 4 ℃ for 0 and 30 days were analyzed for their volatile compound composition by solid phase micro-extraction/gas chromatography-mass spectrometry (SPME/GC-MS) in order to explore the effects of freeze drying and storage of sourdough starter on volatile flavor compounds of bread. A total of 87 compounds were identified in the three oat breads and acids, alcohols, aldehydes, aromatic and heterocyclic compounds were of most importance in the volatile profile. The most abundant volatile compound category in all samples was acids, followed by alcohols, aromatic and heterocyclic compounds and aldehydes. Through freeze-drying and subsequent storage, aldehydes and alcohols contents first increased and then decreased; while acid, esters, ketones and aliphatic compounds experienced an opposite process, and the concentration of aromatic and heterocyclic compounds rose up. Breads made with both freeze-dried starters were also rich in volatile flavor compounds. Acetic acid and ethanol contents showed opposite changes due to the competition between L.sanfranscensis and yeast. The relative abundance of furfural increased in both cases. However, hexanal content significantly decreased after freeze-drying and was not detected in bread made with 30-day stored freeze-dried starter.

Key words: oat sourdough, fermentation, L.sanfranscensis, freeze drying, bread, volatile flavor compounds

中图分类号:

TS213.2

刘若诗1，万晶晶1，张坤1，黄卫宁1,*，RAYAS-DUARTE Patricia2. 燕麦酸面团发酵剂的冻干和储藏对面包风味的影响[J]. 食品科学, 2010, 31(21): 15-19.

LIU Ruo-shi1，WAN Jing-jing1，ZHANG Kun1，HUANG Wei-ning1,*，RAYAS-DUARTE Patricia2. Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread[J]. FOOD SCIENCE, 2010, 31(21): 15-19.

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燕麦酸面团发酵剂的冻干和储藏对面包风味的影响

Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread

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