摘要
采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。
The biochemical,rheological and scanning electron microscope（SEM）analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyceson dough and bread biochemical and baking properties.The results showed that fermented wheat bran was rich in natural enzymes such as cellulase,xylanase and feruloyl esterase.The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making,thereby improving nutrition of the bread.Compared to dough with added xylanase,gas retention,continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved,especially,the texture and specific volume.These results indicated that fermented bran with Marx Kluyveromyces could be used as a natural and functional ingredient for bread making.
作者
杨文丹
张宾乐
庄靓
杨紫璇
蒋慧
徐岩
郑建仙
黄卫宁
Jacob Ojobi Omedi
YANG Wen-dan;ZHANG Bin-le;ZHUANG Jing;YANG Zi-xuan;JIANG Hui;XU Yan;ZHENG Jian-xian;HUANG Wei-ning(State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Light Industry and Food Science, South China University of Technology, Guangzhou , Guangdong 510640, China)
出处
《食品与机械》
CSCD
北大核心
2018年第3期6-11,共6页
Food and Machinery
基金
国家自然科学基金面上项目(编号：31071595,31571877)
“十三五”国家重大专项(编号：2016YFD0400500)
福建省“百人计划”项目(编号：2017022)
广东省教育部产学研究结合项目(编号：2011B090400592)
比利时国际合作项目(编号：BE110021000)
作者简介
杨文丹，女，江南大学在读硕士研究生。;通信作者：黄卫宁（1963-），男，江南大学教授，博士。Email：wnhuang@jiangnan．edu．cn
