发酵时间对小米面团加工特性及馒头风味的影响

Effects of Fermentation Time on Processing Characteristics of Foxtail Millet Dough and Steamed Bread Flavor

发酵是馒头生产中非常关键的环节,它与馒头品质的形成有直接关系,其中发酵时间是影响馒头品质的重要指标之一。文章通过对不同发酵时间(40、60、80、100、120 min)下小米混合面团加工特性(水分分布、流变特性、内部结构)、小米馒头质构和感官评分以及风味物质组成变化规律的研究,解析发酵面团加工特性与小米馒头品质之间的关系。研究显示:结合水峰面积的降低以及弱结合水峰面积的增加得知最佳发酵时间为80 min;发酵80 min时混合面团的弹性模量(G’)、黏性模量(G’)会随角频率的增加而上升,形成新氢键增加面团的黏弹性增强面筋网络力量;扫描电镜观察发现发酵80 min时面团结构更加稳定;馒头的挥发性成分在发酵80 min时物质含量最多且为主要贡献物质。结果表明,发酵时间为80 min时小米馒头的质构及风味物质的种类及含量均表现出最优的品质特性且感官品质最好。

Fermentation is a very critical part of bread production,which is directly related to the formation of bread quality.The fermentation time is one of the important indicators that affect the quality of steamed bread.In this study,the relationship between the processing characteristics(moisture distribution,rheological characteristics,internal structure),texture and sensory scores of millet steamed bread,and the composition of flavor substances was investigated at different fermentation times(40,60,80,100,and 120 min)to analyze the relationship between the processing characteristics of fermented dough and the quality of millet steamed bread.The study showed that the following characteristics were observed during the fermentation process:The decrease of the peak area of bound water and the increase of the peak area of pellicular water revealed that the optimal fermentation time was 80 min;the elastic modulus(G’)and viscous modulus(G’’)of the mixed dough increased with the increase of the angular frequency at 80 min of fermentation,and the formation of new hydrogen bonds increased the viscoelasticity of the dough to enhance the gluten network strength;the SEM observation revealed that the dough structure was more stable at 80 min of fermentation;the volatile components were the most abundant and the main contributor at 80 min of fermentation.The results showed that the types and contents of textural and flavor substances of millet steamed bread showed the best quality characteristics and sensory quality at 80 min of fermentation time.