乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响
详细信息Effect of bran fermented by Lactobacillus on the rheofermentation and baking properties of high-fiber bread dough
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摘要: 运用植物乳杆菌发酵大麦麸皮和小麦麸皮,研究了麸皮酸面团发酵时间和添加量对面包面团pH、总酸度值(TTA值)、面团流变发酵特性和面包品质的影响。结果表明,向面团中添加10%～30%未发酵(发酵时间为0h)的大麦或者小麦麸皮酸面团,随添加量增加,面包面团的pH和TTA值均有所增加;随着发酵时间的延长和添加量的增加,面包面团pH逐渐降低,TTA值逐渐增加。适当发酵时间(8或16h)和添加量(20%)的麸皮酸面团对面包面团发酵流变学特性有一定的改善作用,发酵8h的大麦麸皮酸面团和发酵16h的小麦麸皮酸面团,当添加量为20%时,与空白组的面团最大膨胀高度(Hm)、气体泄漏时间(Tx)和保留系数(R)最相近。当酸面团发酵时间过长(24h)或添加量过多(30%)时,Hm、Tx和R值均降低。随未发酵麸皮酸面团添加量增加,面包比容减小,硬度增大,面包芯结构变得松散不致密,气孔增大。不论大麦麸皮酸面团还是小麦麸皮酸面团,当其发酵时间为8～16h,添加量为20%时,所制得的面包比容较大,硬度较小,气孔稠密度(CD)和气孔表面积分率(AF)均较大,感官评分高,最接近空白组。Abstract: Barley bran and wheat bran were fermented by Lactobacillus plantarum. Effect of fermentation time and the addition of fermented bran on the pH and TTA values as well as the rheofermentation properties and the quality of breads were studied. The results indicated that pH and TTA values of dough were increasing with the addition of 10% to 30% unfermented bran. Besides, pH values were descending and TTA values kept rising during the fermentation. The proper fermentation time (8 or 16h) and supplementation (20%) of bran sourdough improved the rheological and fermentation properties. Hm, Tx and R values increased to maximum which was closed to the control by adding 20% barley bran sourdough fermented for 8h or 20% wheat bran sourdough fermented for 16h. However, the excessive fermentation (24h) and additive amount (30%) lowered Hm, Tx and R values. When unfermented bran sourdough were added, specific volume of bread reduced and hardness increased. The structure of crumb became loose and the air hole enlarged. While the baking qualities and sensory scores of breads were more acceptable with 20% barley or wheat bran sourdough after 8h or 16h fermentation.
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