面团形成和发酵过程中营养物质的变化规律及调控

面团形成条件和发酵条件是影响面团营养品质的重要因素,面团加水量、酵母添加量、发酵温度、发酵时间对营养组分都有不同程度的影响。面团发酵过程中监控的4种营养物质含量变化最大的是维B1和维B2,其次是蛋白质含量和淀粉含量。蛋白质含量和维B2在发酵过程中呈现增加的趋势,淀粉含量和维B1含量则降低。采用维B1强化面粉制作的馒头,其维B2含量无显著变化,感官特性和体外消化特性无明显改变。维B1的添加强化了馒头的营养品质。

Change and Regulation of Nutrients During Dough Formation and Fermentation

Forming and fermenting condition of dough are important factors affecting the nutritional quality of dough.The ratio of water and yeast to flour,fermenting temperature and fermenting time have different effects on nutrients.The change of vitamin B1 and vitamin B2 were more remarkable than protein and starch during dough formation and fermentation.The protein content and vitamin B2 increased,and during fermentation process,while the starch content decreased.Vitamin B2 content,sensory properties,and in vitro digestion in the steamed bunshad no significant change when the flour was fortified with vitamin B1.The addition of vitamin B1 improved the nutritional quality of steamed buns.