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  

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

作　　者：陈佳芳[1] 汤晓娟[1] 蒋慧[1] 吴玉新[1] 张思佳[1] 徐岩 黄卫宁[1] 李宁 Filip Arnaut 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122 [3]广州焙乐道食品有限公司,广东广州511400 [4]焙乐道食品集团,比利时布鲁塞尔1201

出　　处：《安徽农业科学》2017年第18期97-100,122,共5页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金面上项目(31071595,31571877);国家高技术研究发展计划项目(863计划)(2012AA022207C);比利时国际合作项目(BE110021000)

摘　　要：[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。[ 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 mount 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 with- out 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.

关 键 词：食窦魏氏菌 胞外多糖 酸面团 烘焙 老化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]