采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.
