麸皮发酵对全麦面团及半干面品质的影响

Effect of Bran Pre-fermentation on Qualities of Whole Wheat Dough and Whole Wheat Semi-dried Noodles

麦麸对全麦面团及半干面品质有负面影响。为改善全麦面团及半干面品质,对麸皮进行发酵,研究不同麸皮发酵方式(未发酵、自然发酵、酒曲发酵、酵母发酵、酒曲酵母发酵)对全麦面团水分分布、动态流变学特性和全麦半干面品质的影响。低场核磁共振分析表明,麸皮发酵后的全麦面团T_(21)值增加,T_(22)值降低,对强结合水的束缚力减弱,弱结合水的可移动性增加,水分可能从麸皮迁移至蛋白、淀粉中。流变学试验中,酵母酒曲发酵组全麦面团弹性模量G′和黏性模量G″低于未发酵组。与未发酵组相比,酒曲酵母发酵组的全麦半干面蒸煮时吸水率增加,煮后硬度和黏附性降低。面条表观状态和微观结构观察表明,酒曲酵母发酵后全麦半干面的内部结构疏松,出现孔隙结构,改善了全麦半干面的品质。同时,经酒曲酵母发酵后,植酸含量降低,多酚含量增加,提高了全麦半干面的营养价值。

Wheat bran had negative effects on the quality of whole wheat dough and semi-dried noodles.In order to improve the quality of whole wheat dough and semi-dried whole wheat noodles(SWWN),fermentation of bran was applied in this study.The effects of different bran pre-fermentation methods(including unfermented,nature fermented,liquor koji fermented,yeast fermented,and liquor koji and yeast fermented methods)on the moisture distribution and dynamic rheological properties of whole wheat dough,and the eating quality of SWWN were studied in this paper.In the analysis of low-field nuclear magnetic resonance(LF-NMR),the T_(21) value increased and the T_(22) value decreased in the whole wheat dough made with pre-fermented bran.It was possible that the water in the whole wheat dough migrated from the bran to the protein and starch.In the dynamic rheology experiment,the elastic modulus G′and viscosity modulus G″of the whole wheat dough decreased in the liquor koji and yeast fermentation groups.In the liquor koji and yeast fermentation group,the water absorption of SWWN increased during cooking,and the hardness and gumminess decreased.The external appearance and microstructure observation showed that the internal structure of SWWN became loose in liquor koji and yeast group.The irregular pores were observed in the cross-section of SWWN,which improved the eating quality of SWWN.At the same time,after fermentation by liquor koji and yeast,the content of phytic acid reduced,and the content of polyphenols increased,which improved the nutritional value of SWWN.