不同添加量产胞外多糖荞麦酸面团对面包烘焙和老化特性的影响

目的]研究不同添加量的产EPS荞麦酸面团对面包烘焙和老化特性的影响。方法]应用分离自酒曲中的产胞外多糖食窦魏斯氏菌T5发酵荞麦粉制成产胞外多糖荞麦酸面团和不产胞外多糖荞麦酸面团,比较2种酸面团的添加量对面包烘焙和老化特性的影响。结果]食窦魏斯氏菌T5在添加蔗糖的条件下,发酵荞麦酸面团产生EPS的含量为9.36 g/kg;含有酸面团(20%和30%)的面包比容、硬度和感官评分都优于空白不含酸面团面包,且含有产EPS酸面团的面包品质更佳;随着酸面团添加量的增加,添加30%不产EPS酸面团对面包比容和硬度产生消极作用,而添加30%产EPS酸面团能改善新鲜面包品质;在相同贮藏期,含有不产EPS酸面团的荞麦面包随着酸面团添加量的增加,面包芯硬度和支链淀粉老化焓值显著增加,而添加30%产EPS酸面团对面包老化具有改善作用。结论]该研究为开发营养、健康的高品质绿色烘焙发酵食品提供理论依据。

Effects of EPS-producing Sourdough at Different Addition Levels on the Baking and Staling Properties of Bread

Objective] To study effects of EPS-producing sourdough at different addition levels on the baking and staling properties of bread.Method] Effects of two kinds of buckwheat sourdough fermented by EPS-producing Weissella cibaria T5 at different addition levels on the baking and staling properties of bread were studied.Result] The amount of EPS in buckwheat sourdough was 9.36 g/kg sourdough under the condition of adding sucrose;The bread containing 20% and 30%sourdough had better specific volume,hardness and sensory score than control bread without sourdough;With the increase of sourdough ,the addition of 30% sourdough in the absence of EPS had negative effects on the specific volume and hardness of fresh bread ,while the addition of 30% EPS-producing sourdough could improve the quality of fresh bread;In the same storage period,with the increase of sourdough addition ,the hardness and amylopectin aging enthalpy of buckwheat sourdough bread in the absence of EPS significantly increased,while the addition of 30% EPS-producing sourdough could improve the quality of bread during storage.Conclusion] The study provides theoretical basis for developing nutritional,healthy and high-quality green baking fermented foods.