发酵麸皮混合物对面包品质的影响

为改善麸皮面包的品质,增加麸皮的利用率,本实验应用甜酒曲联合酵母发酵麸皮、黄豆和花生的混合物,得到发酵麸皮混合物。以面粉+发酵麸皮混合物总量为100 g(面粉90 g、发酵麸皮混合物10 g)计,制备发酵麸皮混合物面包(简称发酵麸皮面包),以普通面包、麸皮面包及添加黄豆、花生混合物的非麸皮添加物面包为对照,对这几种面包的品质、风味物质及抗氧化活性进行分析。结果表明:黄豆、花生的添加能够起到提升面包风味的作用;发酵麸皮混合物的添加可以改善麸皮面包的品质,其感官评分、弹性、硬度和色差L、b值极显著优于麸皮面包(P0.01),而与普通面包比较没有显著差异(P0.05);与3种对照面包样品比较,发酵麸皮面包的醇类、酯类和醛类等风味成分种类较多,且分布均匀,而且还检测出其特有的风味物质,分别为吡嗪类、呋喃类、乙基酯类;发酵麸皮面包的多酚、黄酮含量以及抗氧化活性指标也均最高。综上,发酵麸皮混合物能够改善麸皮面包的品质,并提高面包的抗氧化活性。

Effect of Fermented Mixture of Wheat Bran,Soybean Flour and Peanut Flour on Bread Quality

A mixture of wheat bran, soybean flour and peanut flour (WSPM) was fermented by Rice Leaven, a rice wine starter culture manufactured by Angle Yeast Co. Ltd., and then added to wheat flour at a mass ratio of 1:9 for the production of bread with improved quality and enhanced wheat bran utilization. Bread supplemented with the fermented mixture was evaluated for sensory quality, flavor compounds and antioxidant properties in comparison with ordinary bread and breads supplemented with unfermented bran or an unfermented mixture of soybean and peanut flour. The results showed that the addition of soybean and peanut could improve the flavor of bread. The addition of fermented WSPM significantly improved the quality of bread supplemented with bran as indicated by significantly higher sensory scores, springiness, hardness and color L and b values (P < 0.01), while no significant difference was observed in comparison with ordinary bread (P > 0.05). More alcohols, esters and aldehydes were detected which were evenly distributed in bread compared with three control breads. Furthermore, some flavor compounds including pyrazines, furans and ethyl esters were uniquely detected from bread supplemented with fermented WSPM, which was high in polyphenols and flavonoids levels with increased antioxidant properties. In conclusion, the addition of fermented WSPM can improve the quality and antioxidant activity of bread.