食品与发酵工业2024，Vol.50Issue(20)：129-135,7.DOI:10.13995/j.cnki.11-1802/ts.037619
低温发酵对不同全麦比例面团品质的影响
Effect of cold fermentation on dough properties with different proportions of whole wheat flour
摘要
Abstract
The different whole wheat proportions doughs fermented for 12 hours under cold and normal temperature were studied.The effects of fermentation temperature on the quality of the dough for different whole wheat proportions could provide references for improving the quality of whole wheat dough and its cold fermentation.The pH,total acidity,water holding rate,water activity,number of viable yeast,fermentation volume,dough skin color,texture,and sensory evaluation of cold(C group)and normal temperature(NT group)fer-mented doughs with different whole wheat ratios were measured.Results showed that the pH,dough skin color,and fermentation volume of C group were significantly higher than those of NT group(P＜0.05),while the acidity was significantly lower than NT group(P＜0.05).The viable yeast number of 75％and 100％whole wheat ratio of C groups were more than 1.5 times than that of the same propor-tions of NT groups.The water activity of 50％whole wheat ratio of C group was extremely significant higher than that of the same proportion of NT groups(P＜0.001).The water holding rate of 50％whole wheat ratio in C group and the hardness,cohesion,springiness,gummi-ness,and chewiness of 25％whole wheat ratio of C group had no difference with those of the same proportion in NT group(P＞0.05).However,the hardness and chewiness of 50％-100％whole wheat ratio in C groups were extremely significant higher than that of NT groups(P＜0.001).Results showed the number of viable yeast,fermentation volume,and water activity with different proportion of whole wheat doughs fermented at cold temperature had significant increased,which could improve the hardness,chewiness and sensory evalua-tion of whole wheat dough,providing reference for the quality of whole wheat dough and its products.关键词
低温发酵/全麦粉/面团/品质Key words
cold fermentation/whole wheat flour/dough/quality引用本文复制引用
郭蒨蒨,郑文琪,洪慧晨,李晨,陆利霞,熊晓辉..低温发酵对不同全麦比例面团品质的影响[J].食品与发酵工业,2024,50(20):129-135,7.基金项目
江苏省农业科技自主创新资金项目[CX(21)3110] （21）
