Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains  

作　　者：Liting Liang Jacob Ojobi Omedi Weining Huang Jianxian Zheng Yongqing Zeng Jing Huang Binle Zhang Liyuan Zhou Ning Li Tiecheng Gao Ruijun Guo 

机构地区：[1]State Key Laboratory of Food Science and Technology,Laboratory of Baking and Fermentation Science,Cereals/Sourdough and Ingredient Functionality Research,Jiangnan University,Wuxi,214122,China [2]College of Food and Bioengineering,South China University of Technology,And Guangzhou Institute of Food Industry,Guangzhou,510000,China [3]Fujian Zunjin Health Science and Technology Co.,Ltd.,and IBF International Inc.,Quanzhou,Fujian,362200,China [4]Shenzhen Jinguyuan Industry Development Co.,Ltd.,and IBF International Inc.,Shenzhen branch 518000,Guangdong,China

出　　处：《Food Bioscience》2022年第2期517-526,共10页食品生物科学（英文）

基　　金：We are grateful for the financial supports of the research from Grants(31071595,20576046)from the National Natural Science Foundation of China;National Key Special Project for the 13th National 5-Year Plan Program of China(2016YFD0400500);Shandong Taishan Leading Talents Expert Program of China(202025);Fujian“Hundreds of Talents Expert”Program of China(20172022);MagiBake International,Inc.(Wuxi,China).

摘　　要：This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.

关 键 词：Lactic acid bacteria fermentation Β-GLUCOSIDASE Kiwifruit substrate Antioxidant property Flavor profile Bread baking quality 

分 类 号：TS202.3[轻工技术与工程—食品科学]