Effects of solid-state fermentation on antioxidant properties of wheat bran and sensory quality of whole wheat bread

Abstract

Abstract: wheat bran solid-state fermented by Lactobacillus plantarum LB-1 and Saccharomyces cerevisiae was used to prepare whole wheat bread. The antioxidant properties of solid-state fermentation bran and sensory quality of whole wheat bread were analyzed. The results showed that the total free amino acids, soluble protein, soluble polyphenols and soluble arabinoxylan of wheat bran increased by 43.8%, 81.7%, 167.1% and 168.0% after 36 h synergetic fermentation of Lactobacillus LB-1 and yeast, respectively. The total reducing power, DPPH scavenging rate and superoxide anion radical scavenging rate of fermented bran were increased by 0.88 times, 0.42 times and 2.1 times respectively. Subsequently, the fermented bran was made into whole wheat bread, compared with the unfermented group, the specific volume of whole wheat bread increased by 24.4% in the synergetic fermentation group of Lactobacillus LB-1 and yeast for 36 h. The hardness, viscosity and chewiness of whole wheat bread decreased significantly, while the cohesion and elasticity increased significantly, indicating that the whole wheat bread, in 36 h synergetic fermentation group of Lactobacillus LB-1 and yeast, had a more soft and palatable taste. In addition, 12 volatile flavor compounds were added to the whole wheat bread by solid-state fermentation, in which the contents of acetic acid and ethanol were significantly increased, indicating that the flavor characteristics of whole wheat bread were enhanced. Therefore, after 36 h of synergetic solid-state fermentation of Lactobacillus LB-1 and yeast, wheat bran can effectively enhance its antioxidant activity in vitro and improve the sensory quality of whole wheat bread, which has good application potential.

Key words: lactic acid bacteria, solid state fermentation, bran, antioxidant properties, whole wheat bread, sensory quality

CLC Number:

TS231

References

[1] 中国营养学会.中国居民膳食指南[M]. 北京: 人民工业出版社, 2016.
[2]SLAVIN, JOANNE.Whole grains and human health[J].Nutrition Research Reviews, 2014, 17(1):99-110
[3]LI J, HOU G G, CHEN Z, et al.Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC,alveograph,rheometer,and NMR technique[J].LWT - Food Science and Technology, 2014, 55(1):43-50
[4]JIANG D, PETERSON D G.Identification of bitter compounds in whole wheat bread[J].Food Chemistry, 2013, 141(2):1345-1353
[5]章中.湿法粉碎制备荞麦水不溶性膳食纤维及其在面包中的应用研究[J].安徽农业科学, 2010, 38(2):910-911
[6]肖志刚, 刘璐, 王丽爽, 等.小麦麸皮的品质改良及含麸皮面包焙烤品质的研究[J].现代食品科技, 2019, 35(11):72-81
[7]刘光辉.精度与营养——面粉加工中不可充分得兼的困境[J].现代面粉工业, 2018, 43(4):9-15
[8]KUMAR, LOHA, DILEEP, et al.Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures[J].Pakistan J. of Nutrition, 2010, 9(3):279-283
[9]GINOCCHIO A V, WAITE V, HARDY J, et al.Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 2Studies in mice[J].Food & Cosmetics Toxicology, 1979, 17(1):41-47
[10]赵慧敏, 郭晓娜, 朱科学, 等.回添固态发酵麸皮对重组全麦粉品质特性的影响研究[J].中国粮油学报, 2017, 032(007):21-27
[11] SUN L, LI X, ZHANG Y, et al.A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread[J]. Food Control, 2020, 109: 106914-106914. DOI: 10.1016/j.foodcont.2019.106914.[J].Food Control, 2020, :-
[12]赵慧敏, 郭晓娜, 朱科学, 等.回添固态发酵麸皮对重组全麦粉品质特性的影响研究[J].中国粮油学报, 2017, 32(07):21-27
[13]HAN Q Y, LIU F, LI M, et al.Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus × domestlca Borkh)[J].Food Chemistry, 2019, 289(15):657-663
[14]张伟, 马培芳, 李延龙, 等.韭菜两新优品种叶片游离氨基酸总量测定与比较[J].陕西农业科学, 2020, 66(12):53-54
[15]崔文礼, 郑文寅, 张文明, 等.安徽若干小麦品种系戊聚糖含量及其与相关性状关系的研究[J].安徽农业大学学报, 2010, 37(4):786-790
[16] 刘玉辉.益生菌固态发酵对米糠抗氧化活性的影响研究[D]. 内蒙古农业大学, 2020.
[17]裴斐, 陶虹伶, 蔡丽娟, 等.响应面试验优化辣木叶多酚超声辅助提取工艺及其抗氧化活性[J].食品科学, 2016, 37(20):24-30
[18]PLESSAS S, FISHER A, KOURETA K, et al.Application of kluyveromyces marxianus,lactobacillus delbrueckii sspBulgaricus and l. Helveticus for sourdough bread making[J].Food Chemistry, 2008, 106(3):985-990
[19]HASSAN Y I, BULLERMAN L B.Antifungal activity of lactobacillus paracasei sspTolerans isolated from a sourdough bread culture[J].International Journal of Food Microbiology, 2008, 121(1):112-115
[20] 苏雪倩.有机酸对面包品质的影响及其机理研究[D].无锡: 江南大学, 2019.
[21]钟京, 王凤, 刘娜, 等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技, 2013, 34(09):11-16
[22] 马四平.麸皮水溶性阿拉伯木聚糖对面团特性及馒头品质的影响[D]. 河南工业大学, 2012.
[23] LIU E, ZHENG H, SHI T, et al.Relationship between lactobacillus bulgaricus and streptococcus thermophilus under whey conditions: Focus on amino acid formation[J]. International Journal of Dairy Technology, 2016, 56: 141-150. DOI: 10.1016/j.idairyj.-2016.01.019.[J].International Journal of Dairy Technology, , :-
[24] SOLIERI L, RUTELLA G S, TAGLIAZUCCHI D.Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation[J]. Food Microbiology, 2015, 51: 108-116. DOI: 10.1016/j.fm.2015.05.012.
[25]王金水, 杨森, 贾峰, 等.酸面团发酵过程中蛋白质分解及多肽形成的变化规律[J].现代食品科技, 2015, 31(10):69-73
[26]MARTINEZ-ANAYA M.Carbohydrate and nitrogen related components in wheat sourdough processes: A review[J].Advances in Food Sciences, 1996, 18(5-6):185-200
[27] 孙盈乾.固态发酵提高紫麦麸皮抗氧化性能的研究[D]. 山东农业大学, 2014.
[28] 王太军.麸皮乳酸菌发酵改性及其在馒头中的应用[D]. 河南工业大学, 2017.
[29]王宝石, 谭凤玲, 李林波, 等.生物处理策略改善麸皮酚类化合物的生物可及性[J].中国生物工程杂志, 2020, 40(12):88-94
[30]任雪荣, 齐景伟, 刘娜, 等.微生物发酵对麦麸水溶性多酚含量、组成及抗氧化活性的影响研究[J].食品工业科技, 2020, 41(03):104-109
[31]WRONKOWSKA M, JADACKA M, MARIASORAL-?MIETANA, et al.Acid whey concentrated by ultrafiltration a tool for modeling bread properties[J].LWT - Food Science Technology, 2015, 61(1):172-176
[32]AMMA A-F, ZHANG H, SIDDEEG A, et al.Effect of the addition of alhydwan seed flour on the dough rheology,bread quality,texture profile and microstructure of wheat bread[J].Journal of Texture Studies, 2016, 47(6):484-495
[33] 李嘉仪, 谭萱宇, 邹金浩, 等.百合粉添加量对面团特性及面包品质的影响[J]. 食品与机械. 2020, 36(1): 198-203. DOI: 10.13652/j.issn.1003-5788.2020.01.035.
[34] 杨莎.碱提阿拉伯木聚糖对小麦面团及其组分特性的影响[D].无锡: 江南大学, 2017.
[35]CAVALLO N, ANGELIS M D, CALASSO M, et al.Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread[J].Food Chemistry, 2017, 237(15):159-168
[36] SU X, WU F, ZHANG Y, et al.Effect of organic acids on bread quality improvement[J]. Food Chemistry, 2019, 278: 267-275. DOI: 10.1016/j.foodchem.2018.11.011.