副干酪乳杆菌对小麦发酵面团流变特性与风味的影响

Effects of Lactobacillus paracasei on Rheological Properties and Flavor of Wheat Fermented Dough

本研究针对小麦乳酸菌发酵型面团产品市场空缺及副干酪乳杆菌在食品工业中的应用,以高筋小麦粉、副干酪乳杆菌N1115与N3117为原料,采用Mixolab混合仪试验、旋转流变仪频率扫描试验、气相色谱-质谱联用(GC-MS)试验,测定小麦面团的黏度、流变学特性以及风味物质的组成及含量。结果表明,小麦面粉与N1115,N3117混合酵母发酵后形成的面团黏度处于正常范围,粉质曲线趋于稳定,面筋强度增加,加工特性优异;添加了N1115及N3117的小麦面团发酵后储能模量G'和损耗模量G''降低,面筋蛋白弱化度增加,面团的流变学特性略有下降;通过气-质谱联用试验在N1115与酵母菌混合添加的小麦发酵面团中检测出28种风味物质,N3117与酵母菌混合添加的小麦发酵面团中检测出63种风味物质,并且面团中酯含量大大提高,面团的香味更加浓郁。

This study aimed at the market vacancy of wheat Lactobacillus fermented dough and the application of Lactobacillus paracasei in food industry.Using high gluten wheat flour,Lactobacillus paracasei N1115 and N3117 as raw materials,the viscosity,rheological properties and flavor substances of wheat dough were determined by Mixolab mixing experiment,rotational rheometer frequency scanning experiment and gas chromatography-mass spectrometry(GC-MS).The results showed that the dough viscosity of wheat flour fermented with N1115 and N3117 mixed yeast was in the normal range,the farinograph tended to be stable,the gluten strength increased,and the processing characteristics were excellent.When N1115 and N3117 were added to wheat dough,the storage modulus G'and loss modulus G''decreased,the weakening degree of gluten protein increased,and the rheological properties of dough decreased slightly.Through the GC-MS test,28 flavor substances were detected in the wheat fermented dough mixed with N1115 and yeast,and 63 flavor substances were detected in the wheat fermented dough mixed with N3117 and yeast,and the content of ester in the dough was greatly increased,the flavor of the dough was more rich.