发酵时间对俄式面包面团有机酸形成及其酸感的影响

为了解发酵面团中有机酸组成及其随时间的变化,用高效液相色谱法(HPLC)分别对面团发酵6、12、18、24 h进行有机酸组成及含量的测定,并用电子舌对比分析其滋味轮廓。结果表明:面团中共检测到5种有机酸,面团发酵18 h时酸感更加柔和适中,说明其中各种有机酸含量及比例适宜,乳酸402.00 mg/100 g、乙酸73.40 mg/100 g、苹果酸13.20 mg/100 g、柠檬酸43.50 mg/100 g、草酸7.10 mg/100 g;此时,面团的pH3.98,TTA为4.37。电子舌分析发现,发酵时间不同的面团滋味有显著差异;发酵18 h面团酸味相对强度值为10.547,其中乳酸和乙酸对面团的酸味贡献值分别为52.50和5.82。因此,面团最适发酵时间为18 h,此时有机酸含量及比例合适对面团酸感柔和起到促进作用。

Effect of Fermentation Time on the Formation of Organic Acid and Its Acidity in Russian Bread Dough

In order to understand the composition of organic acids in the fermentation dough and its changes with time,the organic acid composition and contents of the dough were measured by HPLC at 6,12,18 and 24 h,and the taste profile was analyzed by electronic tongue. The results showed that five organic acids were detected in the dough. When the dough was fermented for 18 h,the acidity was softer and moderate with the contents and proportion of various organic acids were suitable(lactic acid 402.00 mg/100 g,acetic acid 73.40 mg/100 g,malic acid 13.20 mg/100 g,citric acid 43.50 mg/100 g,oxalic acid 7.10 mg/100 g). At this time,the pH of the dough was 3.98 and the TTA was 4.37.Electronic tongue analysis found that there was a significant difference in the taste of the dough with different fermentation times. The relative acidity value of the sour taste of the dough was 10.547,and the acidity contribution of lactic acid and acetic acid to the dough was 52.50 and 5.82,respectively. Therefore,18 h was the optimum fermentation time for the dough. At this time,the organic acid contents and ratio were suitable to promote the softness of the dough.