不同发酵时间甜酒酿面团的超微结构与面包香气特征研究

Research on Ultrastructure of Dough and Aroma Characteristics of Bread Containing Glutinous Rice Fermented at Different Fermentation Time

本研究将不同发酵时间(0、24、48、72 h)的广西农家酒曲制备的酒酿应用到面包中,采用α-氨基态氮表征蛋白酶活力,利用激光共聚焦观察面团的超微结构,通过气质联用测定面包中的挥发性风味物质,并结合感官鉴评,对面包进行品质评价。结果表明:甜酒酿面团(FRD)发酵前后α-氨基氮含量没有显著性差异(p> 0.05),但添加有48 h甜酒酿面团的网络结构最稳定。与发酵0 h甜酒酿面包(FRB)相比,48 h甜酒酿面包中酯类、醇类物质明显增多,尤其是辛酸乙酯、壬酸乙酯以及异戊醇,赋予面包更浓郁的花香和果香。除72 h甜酒酿面包外,各组面包比容没有显著性差异(p> 0.05),48 h甜酒酿面包在感官鉴评中获得更高的分数,面包更易被接受。

Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times(0,24,48 and72 h),which was then added into bread.Theα-amino nitrogen content was used to characterize protease activity.The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope(CLSM)and GCMS,respectively.The quality of the bread was determined by sensory evaluation.The results showed that there was no significant difference inα-amino nitrogen content in fermented dough containing the fermented glutinous rice(FRD)before and after fermentation(p>0.05).However,the network structure of the dough after 48 h FRD was the most stable.Compared to the bread with 0 h fermented glutinous rice(FRB),48 h FRB contained more esters,alcohol substances,especially ethyl caprylate,ethyl decanoate and isoamyl alcohol,giving the bread a more rich floral and fruity.Except bread with 72 h fermented glutinous rice,there was no significant difference in the specific volume of each group of bread(p>0.05).Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation,thus making this bread more acceptable.