不同乳酸菌发酵酸面团对面包品质及风味的影响

doi:10.7506/spkx1002-6630-20201209-107

食品科学 ›› 2022, Vol. 43 ›› Issue (2): 176-183.doi: 10.7506/spkx1002-6630-20201209-107

不同乳酸菌发酵酸面团对面包品质及风味的影响

周一鸣，欧阳博雅，向茜，吕欣东，佘宣明，周小理，李云龙

（1.上海应用技术大学香料香精技术与工程学院，上海 201418；2.上海应用技术大学美丽中国与生态文明研究院，上海高校智库，上海 201418；3.山西农业大学山西功能食品研究院，山西太原 030031）

出版日期:2022-01-25 发布日期:2022-01-29
基金资助:
上海市自然科学基金项目（20ZR1455800）；现代农业（燕麦荞麦）产业体系建设专项（CARS-07-E-2）；国家自然科学基金青年科学基金项目（31501437）；国家自然科学基金面上项目（31801437）

Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor

ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong

(1. School of Fragrance and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; 2. Institute of Beautiful China and Ecological Civilization, Shanghai Institute of Technology, Shanghai University Think Tank, Shanghai 201418, China; 3. Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China)

Online:2022-01-25 Published:2022-01-29

摘要/Abstract

摘要： 以酸面团典型菌株植物乳杆菌（Lactobacillus plantarum，Lp）、类食品乳杆菌（Lactobacillus paralimentarius，Lpa）和发酵乳杆菌（Lactobacillus fermentum，Lf）为发酵菌，探讨自然发酵酸面团（对照），3 种单一乳酸菌和4 种复合乳酸菌Lpa＋Lp（1∶1）、Lp＋Lf（1∶1）、Lpa＋Lf（1∶1）和Lpa＋Lp＋Lf（1∶1∶1）发酵酸面团中乳酸菌数量和主要有机酸的变化，及其与酵母共发酵时对面包品质的影响。研究结果发现：单一菌种发酵酸面团中Lf组生长最快，而复合乳酸菌Lpa＋Lp＋Lf组酸面团在发酵10 h乳酸菌菌落数最高，达到9.20（lg（CFU/g）），并在16 h菌落数达到稳定。同时，乳酸菌（单一、复合）发酵酸面团速率较自然发酵酸面团始终较快，且Lf组和Lpa＋Lp＋Lf组酸面团在发酵16 h达到目标pH 4.0。在16 h，酸面团中乳酸和乙酸含量分别达到最大值（9.05 mg/g和2.31 mg/g）。最终产品选用Lpa＋Lp＋Lf组发酵酸面团面包与普通干酵母发酵面包（ordinary dry yeast fermented bread，OFB）相比，面包的比容较OFB提高了19.43%，硬度降低了38.21%，回复性提升了29.17%。在风味品质方面，Lpa＋Lp＋Lf组发酵酸面团面包中风味物质含量及种类最多，为352.39 μg/kg和49 种，且Lpa＋Lp＋Lf组发酵酸面团面包中含有4 种特有的酯类物质（乳酸乙酯、棕榈酸乙酯、2-甲基丙酸苯乙酯和己酸乙酯）。此外，在面包抗老化特性方面，在贮藏7 d后，Lpa＋Lp＋Lf组并未显著劣变，面包硬度仅增长了1.93 倍，且在贮藏期间水分迁移的速率较慢，综上可知，复合乳酸菌（Lpa＋Lp＋Lf）发酵酸面团可以显著改善面包的食味品质，并延长其货架期。

关键词: 乳酸菌；酸面团；质构品质；面包；风味

Abstract: In this study, the changes in the viable count of lactic acid bacteria and the contents of major organic acids in sourdough were explored during spontaneous and inoculated fermentations with the typical sourdough starter cultures Lactobacillus plantarum (Lp), Lactobacillus paralimentarius (Lpa) and Lactobacillus fermentum (Lf) separately and in combination: Lpa + Lp (1:1), Lp + Lf (1:1) and Lpa + Lf (1:1), and the effect of co-fermentation with yeast on bread quality was evaluated. The results demonstrated that Lf grew fastest in sourdough among the single cultures, while the highest number of bacterial colonies of 9.20 (lg(CFU/g)) was observed in sourdough fermented with Lpa + Lp + Lf for 10 h. From 16 h onward, the number of bacterial colonies remained stable. Furthermore, the rate of inoculated fermentation (for both single and mixed culture fermentation) was always faster than that of natural fermentation, and the sourdoughs fermented with Lf and Lpa + Lp + Lf reached the desired pH 4.0 after 16 h. Moreover, at this time, the maximum contents of lactic acid and acetic acid in sourdough were obtained (9.05 and 2.31 mg/g, respectively). Compared with ordinary dry yeast fermented bread (OFB), the specific volume of Lpa + Lp + Lf fermented sourdough bread increased by 19.43%, the hardness decreased by 38.21%, and the resilience rose by 29.17%. In the case of flavor quality, Lpa + Lp + Lf fermented sourdough bread contained the largest number (49) and amount (352.39 μg/kg) of flavor compounds including four unique esters, namely ethyl lactate, ethyl palmitate, phenethyl 2-methylpropionate and ethyl caproate. In addition, anti-aging properties of the bread were evaluated, revealing that after 7 days of storage, the quality did not remarkably deteriorate, the hardness increased by only 1.93 times, and the rate of water migration was slow during storage. In summary, Lpa + Lp + Lf fermented sourdough can significantly improve the taste of bread and extend its shelf life.

Key words: lactic acid bacteria; sourdough; texture quality; bread; flavor

中图分类号:

TS210.1

周一鸣，欧阳博雅，向茜，吕欣东，佘宣明，周小理，李云龙. 不同乳酸菌发酵酸面团对面包品质及风味的影响[J]. 食品科学, 2022, 43(2): 176-183.

ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong. Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor[J]. FOOD SCIENCE, 2022, 43(2): 176-183.

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不同乳酸菌发酵酸面团对面包品质及风味的影响

Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor

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