不同地区传统发酵剂对面团特性和烤饼品质的影响

    The impact of traditional starter from different regions on dough characteristics and the quality of pancake

    • 摘要: 为筛选出适合用于烤饼面团发酵、提升烤饼风味和品质的传统发酵剂,从南阳(NY)、新乡(XX)、周口(ZK)、漯河(LH)、日照(RZ)、驻马店(ZMD)、菏泽(HE)、泰安(TA)、郑州(ZZ)和渭南(WN)地区收集10种传统发酵剂,研究其基础特性以及对面团发酵过程中微生物数量、还原糖含量和制作烤饼的风味品质的影响。结果表明:不同地区传统发酵剂的pH值为4.26~5.29,可滴定酸度为8.18~17.49 mL,酵母菌和乳酸菌菌落数量存在显著差异;RZ和LH发酵剂中的乳酸菌和酵母菌具有很强的产酸和产醇能力;传统发酵剂中的酵母菌和乳酸菌在面团发酵过程中生长趋势相似,大部分前期生长迅速,后期生长趋势减缓并趋于稳定;RZ和XX发酵剂在发酵前期具备较好的发酵能力,RZ发酵剂在发酵初期2 h内发酵速度最快,XX发酵剂在发酵2~4 h内发酵力最好;与安琪酵母相比,XX、LH和RZ发酵剂制作的烤饼的比容无显著差异,但烤饼的硬度和咀嚼性明显降低,且烤饼的感官评分处于较高水平,分别为87.60、86.40和86.20。综上可知,XX、LH和RZ发酵剂有助于提升烤饼的风味品质。

       

      Abstract: In order to select the traditional starters suitable for baking dough fermentation and improve the flavor and quality of pancakes, 10 traditional starter cultures were collected from different regions including Nanyang (NY), Xinxiang (XX), Zhoukou (ZK), Luohe (LH), Rizhao (RZ), Zhumadian (ZMD), Heze (HE), Tai’an (TA), Zhengzhou (ZZ) and Weinan (WN). The basic characteristics and the effects on microbial quantity, reducing sugar content during dough fermentation and flavor quality of pancakes were studied. The results showed that the pH values of traditional starter from different regions ranged from 4.26 to 5.29, with TTA values between 8.18 mL and 17.49 mL. Significant differences were observed in the colony counts of yeast and lactic acid bacteria. The yeast and lactic acid bacteria in traditional starters from RZ and LH exhibited relatively strong acid and alcohol production capabilities. Meanwhile, the yeast and lactic acid bacteria in the traditional starter showed similar growth trends in the dough fermentation, most of them with rapid growth in the early stage and a slowing down and stabilization in the later stage. However, the traditional starters from RZ and XX demonstrated better fermentation capacities in the early fermentation stage. The traditional starter from RZ had the fastest fermentation rate in the early 2 h of fermentation, while the traditional starters from XX performed the best fermentation power between 2 and 4 h of fermentation. Compared with angel yeast, the specific volume of pancakes prepared by XX, LH and RZ starters showed no significant difference, but the hardness and chewiness were significantly reduced, and the sensory scores of pancakes prepared with XX, LH and RZ starters were at the highest levels, with scores of 87.60, 86.40, and 86.20, respectively. In conclusion, the traditional starters from XX, LH and RZ contribute to enhancing the flavor and quality of pancakes.

       

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