乳酸菌发酵豆渣酸面团对馒头面团特性和馒头品质的影响

为促进大豆副产物资源利用,开发新型营养面制品,本试验以豆渣为原料,利用柠檬明串珠菌E12为发酵剂制作豆渣酸面团,探究不同豆渣酸面团添加量(0%、20%、30%和40%)对馒头面团(对应编号分别为S0、S20、S30和S40)发酵活力、动态流变特性、抗氧化特性以及膳食纤维含量的影响,并研究豆渣酸面团馒头(对应编号分别为CS0、CS20、CS30和CS40)的感官品质,以及在贮藏期间馒头质构和水分含量的变化。结果表明,添加豆渣酸面团会降低馒头面团的弹性、黏性和综合黏弹性。馒头面团的抗氧化特性以及膳食纤维含量随着豆渣酸面团添加量的增加而显著增加;当添加量为40%时,S40馒头面团的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率分别达到15.61%和79.59%,比S0增加了5.10和15.02个百分点,总膳食纤维含量达到3.91 g·100g^-1,比S0增加了138.79%。豆渣酸面团的添加量为20%时,CS20馒头的比容和延展率与CS0相比无显著差异,但对馒头的外观、色泽、风味和口感产生了积极影响,整体可接受度达到7.8。在贮藏5 d后,CS0的硬度、咀嚼性和胶着性分别增加了180.85%、69.62%和98.08%,而CS40分别增加了76.19%、30.88%和33.96%,与CS0相比增加量显著减小,且在贮藏期间CS40的水分含量始终高于CS0,表明豆渣酸面团有利于减缓馒头的老化。本研究为实现豆渣资源的合理化应用以及新型营养的酸面团产品开发提供了一定的理论基础。

Effects of Lactic Acid Bacteria Fermented Soybean Dregs Sourdough on Steamed Bread Dough Characteristics and Steamed Bread Quality

To utilization of soybean by-products and develop new nutritional flour products, soybean dregs sourdough was prepared using soybean dregs as raw material and Leuconostoc citreum E12 as the starter. The effects of addition amounts of soybean dregs sourdough (0%, 20%, 30% and 40%) on the fermentation activity, dynamic rheological characteristics, antioxidant activity and dietary fiber content of steamed bread dough (corresponding numbers as S0, S20, S30 and S40 respectively) were studied. Meanwhile, the sensory quality of bean dregs sourdough steamed bread (corresponding numbers as CS0, CS20, CS30 and CS40 respectively) and changes of texture and moisture content of steamed bread during storage were studied. The results showed that adding soybean dregs sourdough could reduce the elasticity and viscosity of steamed bread dough, and could also reduce the overall viscoelasticity of the steamed bread dough.The antioxidant activity and dietary fiber content of steamed bread dough increased significantly with the addition of soybean dregs sourdough. When soybean dregs sourdough was added at 40%, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) diammonium salt (ABTS) free radical scavenging rate reached 15.61% and 79.59%, respectively, which increased by 5.10 percentage points and 15.02 percentage points compared with S0. The total dietary fiber content reached 3.91 g·100g^-1, which increased by 138.79% compared with S0. In addition, there was no significant difference in the specific volume and elongation of steamed bread prepared with 20% soybean dregs sourdough and CS0, but positive influences were observed in appearance, color, flavor and taste of steamed bread with the overall acceptability reached 7.8. After 5 days of storage, hardness, chewiness and gumminess of CS0 increased by 180.85%、69.62% and 98.08%, respectively, while that of CS40 increased by 76.19%, 30.88% and 33.96%, which was significantly lower than CS0. The moisture content of CS40 was always higher than that of CS0 during the storage period. The results showed that soybean dregs sourdough could slow down the aging of steamed bread. This study provides a technique support for the application of soybean dregs resources and the development of sourdough products.