大豆肽和鱼皮肽的添加对面团特性和面包感官品质的影响研究

Effects of Soybean Peptide and Fish Skin Peptide on Dough Quality and Sensory Quality of Bread

【目的】肽是一类由2个及以上氨基酸通过肽键连接的具有生物活性的蛋白质片段。肽不仅对机体的生长发育和新陈代谢等生命活动有积极作用,还能提升食源性蛋白质的附加值以及促进新型功能食品的开发。因此,为了拓宽肽的应用范围,探究肽对面包品质的改善效果,研究了不同添加量的大豆肽和鱼皮肽对面团特性以及面包感官品质的影响。【方法】以高筋小麦面粉为基础原料,分别将大豆肽和鱼皮肽按不同比例(0.5%、1%、1.5%)添加到小麦面粉中制作面团和面包,以未添加肽的面团和面包为对照组,通过对面团的粉质特性指标(吸水率、形成时间、稳定时间、弱化度及质量指数)、发酵失水率、烘焙失水率、以及面包硬度、弹性和比容的测定,研究2种肽的添加对面团和面包品质的影响。【结果】与对照组相比,添加了肽的面团的吸水率和粉质质量指数均显著降低(P<0.05)。随着肽的比例的增加,大豆肽面团形成时间从11.9 min缩短至8.8 min,其稳定时间从26.8 min缩短至9.2 min;而鱼皮肽面团的形成时间从24.7 min缩短至19 min,其稳定时间从30.9 min缩短至28.9 min。大豆肽和鱼皮肽的添加量为0.5%、1%时,面团的弱化度均显著小于对照组(P<0.05);当鱼皮肽添加量达到1.5%时,面团的弱化度显著高于空白组,而1.5%添加量的大豆肽面团的弱化度与空白组无显著差异。此外,大豆肽和鱼皮肽的添加对面团发酵和焙烤过程的水分损失具有不同的影响。大豆肽的添加显著降低了面团发酵失水率,大豆肽添加量为0.5%和1%时面团的烘焙失水率无显著差异,但1.5%添加量的大豆肽显著增大了面团焙烤失水率(P<0.05);鱼皮肽的添加则显著增加了面团发酵失水率,显著降低了面团烘焙失水率(P<0.05)。两种肽的添加均能使面包比容和弹性显著增大,面包硬度显著降低(P<0.05)。【结论】大豆肽和鱼皮肽的添加量为0.5%~1.5%时对面团中面筋网络结构有一定的稀释作用,但能通过提高酵母的生长繁殖和产气能力,从而改善面包的比容、硬度和弹性。将肽的添加量控制在1.5%以内,既可以提高面包营养价值,也能一定程度地改善面包的品质。

[Objective]Peptide is a class of protein fragments with biological activity,which is connected by two or more amino acids through peptide bonds.Peptide not only plays a positive role in the growth,development and metabolism of cells,but also enhances the added value of foodborne proteins and promotes the development of new functional foods.Therefore,in order to expand the application of peptide and explore the effect of peptide on improving bread quality,the effects of soybean peptide and fish skin peptide on the property of dough and sensory quality of bread were studied.[Method]Based on the high-gluten wheat flour,soybean peptide and fish skin peptide were added to high-gluten wheat flour in different proportions(0.5%,1%,1.5%)to make dough and bread,and the dough and bread without peptide were used as the blank group.The effects of the addition of soybean peptide and fish skin peptide on the characteristics of dough and the sensory quality of bread were studied by measuring the flour characteristics(water absorption,formation time,stabilization time,weakening degree and silty mass index),water loss rate of the dough at the stage of fermentation and baking,the hardness,elasticity and specific volume of bread.[Result]The results showed that:compared with the blank group,the water absorption rate and the silty mass index of the dough with peptide showed a significant decreasing trend(P<0.05).The formation time of soybean peptide dough was shortened from 11.9 min to 8.8 min,and the stabilization time was shortened from 26.8 min to 9.2 min;while the formation time of fish skin peptide dough was shortened from 24.7 min to 19 min,and the stabilization time was shortened from 30.9 min to 28.9 min.When the amount of addition of soybean peptide and fish skin peptide was 0.5%and 1%,the weakening degree of the dough was significantly lower than that of the blank group(P<0.05);when the amount of addition of fish skin peptide reached 1.5%,the weakening degree of dough was significantly higher than that of the blank group,while there was no significant difference in dough weakening degree between 1.5%soybean peptide and the blank group.In addition,soybean peptide and fish skin peptide had different effects on the water loss rate at the stage of dough fermentation and baking.The water loss rate of fermentation dough was reduced significantly by soybean peptide.There was no significant difference in the baking water loss rate of 0.5%and 1% soybean peptide dough,but 1.5%soybean peptide significantly increased the baking water loss rate of dough(P<0.05);while fish skin peptide increased the water loss rate of dough fermentation and reduced the water loss rate of dough baking significantly(P<0.05).Both soybean peptide and fish skin peptide significantly increased the specific volume and elasticity of bread(P<0.05),and reduced the hardness of the bread significantly(P<0.05).[Conclusion]When the amount of addition of peptide was 0.5%~1.5%,soybean peptide and fish skin peptide diluted the gluten network structure in dough,but it can improve the specific volume,hardness and elasticity of bread by improving the growth,reproduction and gas production ability of yeast.The addition of peptide can not only improve the nutritional value of bread,but also improve the sensory quality of bread to a certain degree.