酸面团优选组合菌对苦荞麸皮馒头品质的影响

Effects of mixed strains optimized from sourdoughs on quality of steamed bread with tartary buckwheat bran

以安琪酵母和匈牙利酵母发酵苦荞麸皮馒头为对照,通过感官评价和质构分析,同时采用固相微萃取—气相色谱—质谱联用技术,研究酸面团优选组合菌对苦荞麸皮馒头的品质影响。结果表明:3种发酵剂馒头感官评分为:组合菌种(82.2±2.3)>匈牙利酵母(80.9±1.3)>安琪酵母(77.1±1.4);在硬度、咀嚼性、胶粘性、内聚性和回复力方面,组合菌组最佳;在弹性方面,匈牙利酵母组最佳,总体上组合菌组的质构特性更佳;在风味物质上,安琪酵母组共检测到44种风味成分,匈牙利酵母组共检测到49种,组合菌组共检测到52种,并且组合菌组的醛类、呋喃类、酯类、酚类以及同类都比安琪酵母组和匈牙利酵母组的相对含量高,还检测到3种特有的酯类物质,说明组合菌种发酵更利于苦荞麸皮馒头风味物质的形成;表明组合菌更有利于发酵苦荞麸皮馒头,更易让消费者接受,为组合菌种的应用提供理论支持。

The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran,through sensory quality,texture profile analysis and SPME-GC-MS analysis.The Angel Yeast and Hungary yeast considered as control groups.The results showed that：the order of sensory evaluation was mixed strains（82.2±2.3） Hungary yeast（80.9±1.3） Angel yeast（77.1±1.4）;the hardness,chewiness,cohesiveness,gumminess and resilience of fermented steamed bread with mixed strains was the best one;on the springiness,the steamed bread fermented with Hungary yeast was the best one.In flavor compounds,Angel yeast,Hungary yeast and mixed strains were distinguish detected in 44,49 and 52flavors,respectively.the content of aldehydes,furans,esters,phenols which in mixed strains were higher than Angel yeast and Hungary yeast,and,there were three special esters detected in mixed strains,which means the mixed strains was more better for the formation of flavor in the buckwheat bran steamed bread.The mix strain is better for the fermentation of buckwheat bran steamed bread,which is more acceptable to consumers,and the strudy provided a theoretical support for mixed strains application.