苦荞醋醅粉的制备及其对杂粮面包品质的影响

Preparation of tartary buckwheat vinegar fermented grain powder and its effect on the quality of multigrain bread

以传统工艺酿制的苦荞醋醅为原料,采用不用的干燥方式制备苦荞醋醅粉。在筛选出最佳干燥方式的基础上,通过添加不同比例的苦荞醋醅粉制备杂粮面包,研究其对杂粮面包品质的影响。结果表明:最佳干燥方式为真空冷冻干燥。随着苦荞醋醅粉添加量的增加,面包的比体积先增大后减小,酸度、水分、黄酮、多酚含量及抗氧化活性不断增加。当苦荞醋醅粉添加量在8%(以杂粮面包粉质量计)时,杂粮面包感官评价总分和体外消化的淀粉水解率最高,质构各项指标最优。

Tartary buckwheat vinegar fermented grain powder made by traditional technology were used as raw materials to prepare tartary buckwheat vinegar fermented grain powder by different drying methods.On the basis of selecting the optimal drying method,multigrain bread was prepared by adding different proportions of tartary buckwheat vinegar fermented grain powder,and its effect on the quality of multigrain bread was studied.The results showed that the best drying method was vacuum freeze drying.With the increase of the amount of tartary buckwheat vinegar fermented grain powder,the specific volume of bread first increased and then decreased,and the acidity,moisture,flavonoids,polyphenols content and antioxidant activities increased continuously.The total score of sensory evaluation and starch hydrolysis rate of in vitro digestion were the highest and the texture indexes were the best when the supplemental level of buckwheat vinegar fermented grain powder was 8%(based on the mass of multigrain bread flour).