摘要
选用中国特色传统甜酒曲制作的甜酒酿进行面包制作,通过面团流变学分析、生物化学分析、激光共聚焦显微观察、感官评定等多种手段对甜酒酿面团及面包的品质进行综合评估,与普通小麦面包进行对比,并使用天然酶制剂来提高含甜酒酿面包的发酵烘焙特性。结果表明:含甜酒酿面团游离巯基含量增加,蛋白酶活力较强,甜酒酿对面包面团面筋网络结构的形成有破坏作用,会导致面包内聚性、弹性下降,降低口感评分。但甜酒酿能给面包带来更加诱人的色泽,其特有的酒香使面包更加可口,通过酶制剂的作用,面团面筋网络结构得到强化,含酶甜酒酿面包品质全面提升,比普通小麦面包更受欢迎。
In this study, glutinous rice was fermented by traditional Chinese starter culture （Qu in Chinese） and used in bread making. The quality of bread and dough was evaluated through rheological analysis, biochemical analysis, confocal laser scanning microscopy and sensory evaluation. The quality of bread with fermented glutinous rice was compared with that of common wheat bread, and it was improved by enzyme addition. The results showed higher contents of free sulfhydryl and extractable α-amino nitrogen in dough with fermented glutinous rice than control dough, suggesting that fermented glutinous rice had a detrimental effect on the formation of gluten network in dough, declining the cohesiveness and elasticity of the resulting bread and decreasing the sensory score for taste. However, fermented glutinous rice resulted in bread with more attractive ？avor and better color. Addition of enzyme combinations enhanced the structure of the gluten network and signi？cantly improved the quality of bread with fermented glutinous rice, making it much more popular than common wheat bread.
作者
张可欣
蒋慧
汤晓娟
苏晓琴
徐岩
黄卫宁
李宁
Arnaut FILIP
ZHANG Kexin;JIANG Hui;TANG Xiaojuan;SU Xiaoqin;XU Yan;HUANG Weining;LI Ning;Arnaut FILIP(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China;Puratos Group NV/SA, Brussels 1201, Belgium)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第1期16-21,共6页
Food Science
基金
国家自然科学基金面上项目(31071595
31571877)
国家高技术研究发展计划(863计划)项目(2012AA022207C)
比利时国际合作项目(BE110021000)
关键词
甜酒酿
面筋网络
面包品质
酶
fermented glutinous rice
gluten network
bread quality
enzyme
