发酵葡萄干对面包烘焙特性及风味的影响

Influence of fermented raisins on the baking properties and volatile compound of bread

研究发酵葡萄干添加量为3.33%、6.67%、10%对面包烘焙特性的影响。并应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS)研究分别添加3.33%葡萄干或发酵葡萄干的面包和普通面包之间挥发性风味物质的差异。结果表明:发酵葡萄干的添加可以抑制面包芯水分的迁移,添加量越大,面包水分迁移速率越小;添加量为3.33%时,对面包比容和硬度的影响最小,与普通面包之间无显著性差异(p<0.05)。葡萄干发酵液面包含有甲乙酐、癸醛、2-甲基丁酸等12种独有的风味物质。2,3-丁二醇、糠醛、异戊酸、丙位庚内酯、反式-2,4-癸二烯醛、香叶基丙酮和丙位癸内酯共同存在于葡萄干面包与葡萄干发酵液面包中,而普通面包中未检出。

The influence of breads made with 3.33% ,6.67% and ]0% of fermented raisins on the baking properties were analyzed in this paper, respectively.The difference between common breads and breads containing 3.33% of fermented raisins in composition of volatile compound were quantified using solid phase micro-extraction（SPME） and gas chromatography-mass spectrometry（GC-MS）.The result indicated that adding fermented raisins could inhibit the moisture migration in crumb. The rate of moisture migration decreased with the amount of fermented raisins added.There was no significant difference between common breads and breads made with fermented raisins,when the added level of fermented raisins was 3.33% and its impact on bread specific volume and crumb firmness was smallest. 12 kinds of volatile flavor compounds were only examined in bread made with fermented raisins,for example of decanal, 2- methyl butyric acid and etc.2,3 - butanediol, furfuraldehyde, isovaleric acid, heptanolide,trans-2,4-Decadienal, Geranylacetone and gamma-Decalactone were found both in breads made with raisins and the ones made with fermented raisins, but not in common breads.