鸡油菌多糖对马铃薯面包面团生化特征的影响  

Effects of Chanterelle Polysaccharide on Biochemical Characteristics of Potato Bread Dough

作　　者：王雪波 WANG Xuebo(College of Agriculture Science,Xichang University,Potato Engineering Technology Center in Sichuan Province,Xichang 615013)

机构地区：[1]西昌学院农业科学学院,四川省马铃薯工程技术中心,西昌615013

出　　处：《食品工业》2020年第11期94-98,共5页The Food Industry

基　　金：四川省教育厅重点项目“鸡油菌多糖对马铃薯面包发酵品质改良的研究”(18ZA0438)。

摘　　要：以鸡油菌多糖为原材料,通过生化特征分析、面团品质影响分析和面包感官评价等分析方式,研究鸡油菌多糖对面包面团生化特征的影响。结果显示:添加液浓度10%和20%可以加快面团中酵母菌数量的增长且达到相同条件的酵母菌数量的更高值,加快面团发酵;酵母菌的数量变化改变面团中的pH和TTA含量,加快风味物质的累积;p H的降低抑制纤维素酶的活性,使面团释放游离酚的速度减慢,面团中的膳食纤维占比增加。综合结果表明,20%浓度鸡油菌多糖添加液可以更好提升面包面团的品质,可得到品质更好的马铃薯面包。The effects of polysaccharide from chanterelle on the biochemical characteristics of bread dough were studied by means of biochemical characteristics analysis,impact analysis of dough quality and sensory evaluation of bread.The results showed that the concentration of 10%and 20%could increase the quantity of yeast in the dough and reach a higher value of yeast under the same conditions to accelerate the dough fermentation.The change of yeast quantity changes the pH and TTA content in the dough,and accelerates the accumulation of flavor substances.The decrease of pH inhibits the activity of cellulase,slows down the release of free phenol from dough,and increases the proportion of dietary fiber in dough.The results showed that the quality of bread dough and potato bread could be improved by 20%concentration of polysaccharide.

关 键 词：鸡油菌多糖 酵母菌 pH 可滴定酸(TTA) 游离酚 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS219[轻工技术与工程—食品科学与工程]