传统酸面团的筛选及在苦荞麸皮馒头中的应用  

Screening of traditional sourdoughs and application in fermentation of buckwheat bran steamed bread

作　　者：王雪婷[1] 廖钰婷 何瑞[1] 李玉珠[1] 杜木英[1,2] Zsolt Zalan 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715 [3]匈牙利国家农业研究和创新中心食品科学研究所,匈牙利布达佩斯999024

出　　处：《粮食与饲料工业》2016年第11期18-24,共7页Cereal & Feed Industry

基　　金：中国与匈牙利政府间科技合作项目(国科外字[2013]83;No.6-30);重庆市特色食品工程技术研发中心能力提升项目(cstc2014pt-gc8001)

摘　　要：为筛选传统酸面团中的优良发酵剂用于馒头生产,提升馒头品质,研究比较了8个不同地区酸面团发酵苦荞麸皮馒头的物理特性、功能品质、体外消化特性以及感官评定。结果表明:运城和周口酸面团发酵的苦荞麸皮馒头发酵力最强,所得的馒头感官评分较高,抗氧化能力、总黄酮和总酚含量显著高于其余酸面团发酵的苦荞麸皮馒头;同时运城苦荞麸皮馒头具有较高的抗性淀粉含量(5.28±0.20)%和较低的淀粉水解率(41.78±1.55)%。综合结果表明,周口和运城酸面团可作为发酵苦荞麸皮馒头的最优发酵剂。Aiming to select the beneficial starter from traditional sourdoughs for improving the quality of steamed bread, we compared eight sourdoughs of different regions including physical characteristics, functional activity, in vitro starch digestibility and sensory evaluation,the results indicated that the fermenting activity of Zhoukou and Yuncheng were the strongest, as well as sensory scores. The buckwheat bran steamed breads fermented with Zhoukou and Yuncheng sourdoughs were significantly higher than other sourdoughs in the total antioxidant properties, flavonoids and total phenolics,and had a higher resistant starch content （5.28±0.20）% and a lower starch hydrolysis rate （41.78±1.55）%. So the optimal starer to ferment the buckwheat bran steamed bread were selected,Yuncheng and Zhoukou traditional sourdoughs.

关 键 词：馒头 酸面团 发酵剂 苦荞麸皮 应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]