Science and Technology of Food Industry

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Volume 45 Issue 22
Nov.  2024
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GUAN Weichao, ZHANG Weijia, DONG Lijun, et al. Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder[J]. Science and Technology of Food Industry, 2024, 45(22): 141−149. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010232.
Citation: GUAN Weichao, ZHANG Weijia, DONG Lijun, et al. Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder[J]. Science and Technology of Food Industry, 2024, 45(22): 141−149. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010232.
shu

Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

  • 1.

    College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

  • 2.

    College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China

  • 3.

    Beijing Yu Shi Yuan Food Co., Ltd., Beijing 101407, China

  • 4.

    School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, China

  • 5.

    Dongdaihe Institute of Characteristic Food Research and Technological Innovation, Shenyang Normal University, Dongdaihe 125208, China

  • 6.

    Liaoning Food and Materials Reserve Affairs Service Center, Shenyang 110032, China

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  • Received Date: January 22, 2024
  • Available Online: September 09, 2024
    Graphical Abstract
    • Abstract
  • In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung bean bread. The microbial composition of the Northwest leavening head was analyzed to clarify the composition of its microflora, the Fourier transform infrared spectrometer and rheometer were used to analyze the changing pattern of the secondary structure and viscoelasticity of gluten proteins in the dough of the mung bean bread, and the texture meter was used in combination with the sensory assessment to evaluate the sensory quality of the mung bean bread. The results showed that the phytic acid content of the mung bean sourdough fermented in the Northwest fermentation head was reduced by 44.71% at 6 h of fermentation, and the pH and total titration acidity (TTA) were 6.29 and 11.03 mL, respectively. Compared with the control group, the bread with added mung bean sourdough showed a decrease in the modulus of elasticity and viscous modulus of the dough, an increase in the plasticity of the dough, the content of α-helices and β-folds in the secondary structure of proteins, and the stability of the dough. The antioxidant results showed that the scavenging ability of mung bean bread for both DPPH and ABTS+ free radicals also significantly increased (P<0.05). Therefore, the use of Northwest leavening head to make mung bean sourdough followed by complex fermentation with yeast can improve the baking quality and enhance the antioxidant activity of mung bean bread. The experimental results would have guiding significance for the development of functional mixed bean bread.
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