不同酸面团发酵对麦麸膳食纤维馒头品质的影响

    Effect of different sourdough fermentation on the quality of wheat bran dietary fiber steamed bread

    • 摘要: 麦麸膳食纤维(wheat bran dietary fiber, WBDF)在强化面制品营养价值的同时会对其品质产生不利影响,为了改善富含WBDF面制品的品质,探究了不同酸面团(植物乳杆菌(LP)、自然发酵老面(LM))发酵对WBDF面团特性及其馒头品质的影响。结果表明:相比于酿酒酵母和LP发酵,LM的面团内部微观结构更加均匀致密,具有较低的黏弹性;LM馒头的比容与对照组相比升高了29.28%,缓解了WBDF对馒头比容的负面影响;当WBDF添加量为15%时,LM发酵显著改善了WBDF馒头的硬度、胶黏性和咀嚼性,分别降低了50.12%、51.87%、54.20%;当WBDF添加量为15%时,LM馒头的总酚含量提高了1.61 mg/g, DPPH自由基清除能力和ABTS自由基清除能力分别提高了5.82、9.07百分点。酸面团发酵可有效改善WBDF馒头的比容和质构,提升抗氧化能力,且LM所制馒头的品质整体较好。

       

      Abstract: Wheat bran dietary fiber(WBDF) can adversely affect the quality of flour products while enhancing their nutritional value. In order to improve the quality of flour products rich in WBDF, the effects of different sourdough fermentation methods on the characteristics of WBDF dough and the quality of steamed bread were investigated. The results showed that the internal microstructure of natural fermentation sourdough(LM) was more homogeneous and dense, with lower viscoelasticity, compared with that of the control Lactobacillus plantarum(LP) sourdough fermentation. The specific volume of the steamed bread made from LM increased by 29.28%, mitigating the negative effect of WBDF on the specific volume of the steamed bread. When the addition amount of WBDF was 15%, the fermentation of LM significantly improved the hardness, gumminess and chewiness of steamed bread, which were reduced by 50.12%, 51.87%, and 54.20%, respectively. When the addition amount of WBDF was 15%, the total phenol content, DPPH radical scavenging capacity, and ABTS radical scavenging capacity of LM fermented steamed bread increased by 1.61 mg/g, 5.82 and 9.07 percentage points, respectively. According to the sensory evaluation results, LM fermentation is well accepted in color, appearance, taste, and flavor, which has a positive effect on the sensory quality of WBDF steamed bread. This finding provides an important reference for further improving product quality. In conclusion, sourdough fermentation can effectively improve the specific volume and texture of WBDF steamed bread and enhance their antioxidant capacity, and the overall effect of the steamed bread fermented by LM is better. In this study, innovative solutions were proposed to address the key problems of WBDF steamed bread in terms of roughness and dry and hard texture, and theoretical support was provided to enhance the rheological properties of high-fiber dough and the textural quality of the steamed bread.

       

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