以3种小麦粉高筋郑麦366、低筋郑麦103和中筋矮抗58为原料,使用高效液相色谱法对面团发酵过程中的可溶性糖(蔗糖、麦芽糖、葡萄糖及果糖)、有机酸(乳酸、乙酸)及醇类物质(甘油、乙醇)的含量进行测定分析。结果表明,蔗糖在面团刚开始发酵就被迅速分解,在酵母发酵面团中检测不到蔗糖。麦芽糖、葡萄糖和果糖在面团发酵过程中总体呈现下降趋势,在发酵3 h后含量降至0.5 mg/g面团以下;甘油和乙醇总体呈上升趋势,发酵后面团中的乙醇和甘油含量最高分别可达8.383和3.179 mg/g面团;乙酸和乳酸含量在短时间发酵逐渐增加,发酵长时间后出现波动变化。不同筋力小麦粉面团中各物质的变化规律大致相同但变化速率不尽相同。不同发酵方式下面团中的各种代谢物含量随发酵时间的变化存在差异。可溶性糖含量在直接发酵面团中变化最显著,而在老面发酵面团中变化幅度较小,中种发酵面团中可溶性糖含量最低。发酵过程中酸、可发酵糖及代谢产物的变化可为研究这些物质对面团的影响、发酵程度及发酵终产品品质及风味分析提供依据。
The content changes of soluble sugars (sucrose, maltose, glucose and fructose) and organic acids (lactic acid, acetic acid) as well as alcohols (glycerin, ethanol) during the fermentation of strong gluten wheat Zhengmai366, weak gluten wheat Zhengmai103, and medium gluten wheat Aikang58 were measured and analyzed using high performance liquid chromatography (HPLC). The results showed that sucrose was rapidly decomposed at the beginning of dough fermentation, and no sucrose was detected during the whole fermentation process. The content of maltose, glucose and fructose gradually decreased with the fermentation time, and the content would be below 0.5 mg/g dough after 3 h of fermentation; the content of glycerol and ethanol increased and was up to 8.383 and 3.179 mg/g after fermentation. The content of lactic and acetic acid increased gradually in the process of short-term fermentation, and fluctuated with the further increase of fermentation time. The changes of various substances in different gluten wheat flour doughs were similar but the change rates were different. There were differences in the changes of various metabolites content with fermentation time under different fermentation methods. The content of soluble sugars was the most significant change in the direct fermentation dough, while the change was small in the Laomiantuan fermentation dough, and the content of soluble sugar was the lowest in the sponge fermentation dough. The changes of acids, fermentable sugars and metabolites during fermentation can provide a basis for studying the effects of these substances on dough, the degree of fermentation, and the quality and flavor analysis of the final fermentation product.
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