食品科学2017，Vol.38Issue(15)：147-152,6.DOI:10.7506/spkx1002-6630-201715024
发酵麸皮混合物对面包品质的影响
Effect of Fermented Mixture of Wheat Bran, Soybean Flour and Peanut Flour on Bread Quality
摘要
Abstract
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.关键词
麸皮/发酵/麸皮面包/品质Key words
wheat bran/fermentation/wheat bran-supplemented bread/quality分类
轻工纺织引用本文复制引用
王小平,雷激,刘刚,孙曼兮,叶丹,陈丽娟..发酵麸皮混合物对面包品质的影响[J].食品科学,2017,38(15):147-152,6.基金项目
四川省科技厅支撑项目(2014NZ0078) （2014NZ0078）
四川省科技厅扶贫专项(2016NZYZF0028) （2016NZYZF0028）
西华大学人才基金项目(R0910507) （R0910507）
四川省食品生物技术高校重点实验室项目(川教2006-313) （川教2006-313）
