乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响

Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread

利用植物乳杆菌和发酵乳杆菌发酵荞麦面团制作酸面团面包,研究乳酸菌发酵使面包面团抗氧化和烘焙特性的影响。结果表明:乳酸菌发酵降低了荞麦面团的p H,令其总酸度值增加。乳酸菌发酵使荞麦酸面团抗氧化能力有所提高,其中植物乳杆菌发酵的荞麦面团总酚含量提高21.3%、DPPH和ABTS自由基清除能力分别为未发酵荞麦面团的3倍和1.2倍。乳酸菌的引入还能够改善热加工对抗氧化活性物质的影响,烘焙后植物乳杆菌和发酵乳杆菌面包的总酚含量仅减少48.5%和51.6%,而DPPH和ABTS自由基清除能力分别仅降低了41.2%、54.8%和69.0%、68.4%。乳酸菌发酵能够显著改善面包的质构,添加发酵乳杆菌后荞麦面包硬度减少了25.5%,其感官评分高于未发酵荞麦面包。

In this study, Lactobacillus plantarum （LP）and Lactobacillus fermentum （LF）were used to ferment buckwheat dough to make sourdough bread.The effect of lactic acid bacteria（LAB） fermentation for buckwheat on the antioxidant and baking properties were explored.The results indicated：LAB-fermented sourdough had lower pH and higher -IRA, LAB fermentation can enhance the antioxidant activity of buckwheat sourdough.The bread made from LP fermented buckwheat sourdough showed an increase in total phenolic content by 21.3%, DPPH and ABTS radical-scavenging activity were 3 and 1.2 times that of unfermented buckwheat dough.Adding lactic acid bacteria improved the effect of heat processing on oxidation of active substances,total phenolic content of LP and LF bread were reduced by 48.5% and 51.6% ,while DPPH and ABTS radical-scavenging activity were reduced by 41.2% ,54.8% and 69.0% ,68.4%, respectively.LAB fermentation also significantly improved the texture of bread,the hardness of LF fermented bread were decreased by 25.5%.When fermented buckwheat sourdough was added, sensory quality of sourdough breads were more acceptable than those of unfermented buckwheat bread.