摘要
研究添加布拉迪酵母(Saccharomyces boulardii)发酵麸皮对面团和饼干质量的影响,进而提高益生菌发酵麸皮在食品中的应用价值。对发酵麸皮与低筋粉复配的面团质构及饼干的质构、比容、抗氧化特性、感官品质与挥发性风味物质进行分析。研究结果表明:与原麸皮(RWB)组相比,布拉迪酵母发酵麸皮(SBWB)组面团的弹性及黏聚性有所提升,其饼干的脆性、弹性、回复性及咀嚼性均有所提升,比容无显著差异;SBWB组饼干的抗氧化能力显著提升(P<0.05);SBWB组饼干的感官评分较RWB组有所提高;GC-MS检测出饼干中有44种挥发性风味物质,其中SBWB组饼干中醇类、酯类的相对含量是RWB组的3.31、2.33倍,其特征挥发性风味物质含量提升较多的主要是苯乙醇、苯甲醛、己二酸二甲酯、2-乙基-5-甲基吡嗪等,这些风味物质呈现玫瑰花香、水果香及坚果焙烤香气,赋予饼干浓郁风味。发酵麸皮的添加对麸皮面制品的品质改善具有较好的效果。
The effects of adding Saccharomyces boulardii to fermented bran on the quality of dough and biscuit were studied,and the application value of probiotic fermented wheat bran in food was improved.The texture,specific volume change,antioxidant properties,sensory quality and volatile flavor substances of dough and biscuit made of fermented bran and low gluten powder were analyzed.The results showed that compared with the original bran(RWB)group,the elasticity and cohesiveness of the dough in the Saccharomyces boulardii fermented bran(SBWB)group were improved,and the brittleness,elasticity,resilience and chewability of the biscuits were improved,but there was no significant difference in specific volume.The antioxidant capacity of cookies in SBWB group was significantly increased(P<0.05).The sensory score of SBWB group was higher than that of RWB group.Forty-four kinds of volatile flavor substances were detected by GC-MS,among which the relative content of alcohols and esters in the cookies of SBWB group was 3.31 times and 2.33 times of those in RWB group,respectively.compared with those of RWB group.The content of characteristic volatile flavor substances was mainly increased by phenyl ethanol,benzaldehyde,dimethyl adipate,2-ethyl-5-methylpyrazine,etc.These flavourings were characterized by a bouquet of roses,fruit and nutty baking,giving the biscuits a rich flavor.In conclusion,the addition of fermented bran has a good effect on improving the quality of bran flour products.
作者
丁长河
魏书音
刘倩倩
高军
樊俊敏
DING Changhe;WEI Shuyin;LIU Qianqian;GAO Jun;FAN Junmin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2024年第2期83-91,共9页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学自科创新基金项目(2021-19)。
关键词
布拉迪酵母
发酵麸皮
饼干
质构特性
抗氧化特性
挥发性风味物质
Saccharomyces boulardi
fermented bran
biscuit flour products
texture characteristics
antioxidant properties
volatile flavor substance
作者简介
丁长河(1968—),男,河南民权人,博士,教授,研究方向为功能性低聚糖、发酵食品等,E-mail:dch@haut.edu.cn。
