西北酵头发酵绿豆粉对绿豆面包品质的影响

Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

为改善绿豆面包的烘焙特性及营养品质,利用西北酵头发酵绿豆粉制作绿豆酸面团,再联合酵母作为复合发酵剂制作绿豆面包。通过对西北酵头微生物组成进行分析,明确其微生物菌群构成;利用傅立叶变换红外光谱仪和流变仪分析绿豆面包面团中面筋蛋白二级结构和粘弹性的变化;采用质构仪联合感官评定对绿豆面包的感官品质进行评价。结果表明,经西北酵头发酵的绿豆酸面团中植酸含量在发酵进行6 h时降低了44.71%,pH、总酸度(Total Titration Acidity,TTA)分别为6.29和11.03 mL。与白面包对照组相比,添加了绿豆酸面团的面包,其面团的弹性模量与粘性模量均有下降,面团的可塑性增强,蛋白质二级结构中的α-螺旋和β-折叠的含量增加,面团的稳定性提高。抗氧化活性结果显示,绿豆面包对1,1-二苯基-2-三硝基苯肼(DPPH)自由基和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS^(+))自由基的清除能力也均有显著(P<0.05)提高。因此,使用西北酵头制作绿豆酸面团,再采用酵母进行复合发酵,可以改善绿豆面包的烘焙品质和提高面包的抗氧化活性。实验结果对功能性杂豆面包的开发具有指导意义。

In order to improve the baking characteristics and nutritional quality of mung bean bread,mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head,and then combined with yeast as a compound leavening agent to make mung bean bread.The microbial composition of the Northwest leavening head was analyzed to clarify the composition of its microflora,the Fourier transform infrared spectrometer and rheometer were used to analyze the changing pattern of the secondary structure and viscoelasticity of gluten proteins in the dough of the mung bean bread,and the texture meter was used in combination with the sensory assessment to evaluate the sensory quality of the mung bean bread.The results showed that the phytic acid content of the mung bean sourdough fermented in the Northwest fermentation head was reduced by 44.71%at 6 h of fermentation,and the pH and total titration acidity(TTA)were 6.29 and 11.03 mL,respectively.Compared with the control group,the bread with added mung bean sourdough showed a decrease in the modulus of elasticity and viscous modulus of the dough,an increase in the plasticity of the dough,the content ofα-helices andβ-folds in the secondary structure of proteins,and the stability of the dough.The antioxidant results showed that the scavenging ability of mung bean bread for both DPPH and ABTS^(+)free radicals also significantly increased(P<0.05).Therefore,the use of Northwest leavening head to make mung bean sourdough followed by complex fermentation with yeast can improve the baking quality and enhance the antioxidant activity of mung bean bread.The experimental results would have guiding significance for the development of functional mixed bean bread.