食品与发酵工业 >

2024 , Vol. 50 >Issue 20: 129 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037619

研究报告

低温发酵对不同全麦比例面团品质的影响

  • 郭蒨蒨 ,
  • 郑文琪 ,
  • 洪慧晨 ,
  • 李晨 ,
  • 陆利霞 ,
  • 熊晓辉
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  • (南京工业大学 食品与轻工学院,江苏 南京,211816)
第一作者:硕士研究生(陆利霞教授为通信作者,E-mail:llxhn66@126.com)

收稿日期: 2023-10-11

  修回日期: 2023-12-18

  网络出版日期: 2024-11-01

基金资助

江苏省农业科技自主创新资金项目[CX(21)3110]

收起

Effect of cold fermentation on dough properties with different proportions of whole wheat flour

  • GUO Qianqian ,
  • ZHENG Wenqi ,
  • HONG Huichen ,
  • LI Chen ,
  • LU Lixia ,
  • XIONG Xiaohui
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  • (College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211880, China)

Received date: 2023-10-11

  Revised date: 2023-12-18

  Online published: 2024-11-01

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摘要

本研究以低温和常温发酵12 h面团为对象,研究发酵温度对不同全麦比例面团品质的影响,为改善全麦面团的品质及其低温发酵提供参考。测定了不同全麦比例低温发酵(C)组和常温发酵(NT)组面团的pH值、总酸度、持水率、水分活度、酵母菌活菌数量、发酵力、表皮色度、质构以及感官评价等指标。结果表明,C组面团的pH、表皮亮度、发酵力显著高于NT组面团(P<0.05),酸度显著低于NT组面团(P<0.05)。C组添加质量分数为75%和100%全麦面团酵母菌活菌数量均超过到同比例NT组面团的1.5倍。C组50%全麦比例面团的水分活度极显著高于同比例NT组面团(P<0.001)。C组50%全麦比例面团的持水率、C组25%全麦比例面团的硬度、内聚性、弹性、胶黏性和咀嚼性与同比例NT组面团无显著性差异(P>0.05);而C组50%~100%全麦比例面团硬度、咀嚼性极显著高于NT组面团(P<0.001)。综合结果表明低温发酵不同全麦比例面团的酵母菌活菌数量、发酵力、水分活度均有显著性增加,利于全麦面团硬度、咀嚼性及感官的改善,为全麦面团品质及其制品提供参考。

关键词： 低温发酵; 全麦粉; 面团; 品质

本文引用格式

郭蒨蒨 , 郑文琪 , 洪慧晨 , 李晨 , 陆利霞 , 熊晓辉 . 低温发酵对不同全麦比例面团品质的影响[J]. 食品与发酵工业, 2024 , 50(20) : 129 -135 . DOI: 10.13995/j.cnki.11-1802/ts.037619

Abstract

The different whole wheat proportions doughs fermented for 12 hours under cold and normal temperature were studied.The effects of fermentation temperature on the quality of the dough for different whole wheat proportions could provide references for improving the quality of whole wheat dough and its cold fermentation.The pH, total acidity, water holding rate, water activity, number of viable yeast, fermentation volume, dough skin color, texture, and sensory evaluation of cold (C group) and normal temperature (NT group) fermented doughs with different whole wheat ratios were measured.Results showed that the pH, dough skin color, and fermentation volume of C group were significantly higher than those of NT group (P<0.05), while the acidity was significantly lower than NT group (P<0.05).The viable yeast number of 75% and 100% whole wheat ratio of C groups were more than 1.5 times than that of the same proportions of NT groups.The water activity of 50% whole wheat ratio of C group was extremely significant higher than that of the same proportion of NT groups (P<0.001).The water holding rate of 50% whole wheat ratio in C group and the hardness, cohesion, springiness, gumminess, and chewiness of 25% whole wheat ratio of C group had no difference with those of the same proportion in NT group (P>0.05).However, the hardness and chewiness of 50%-100% whole wheat ratio in C groups were extremely significant higher than that of NT groups (P<0.001).Results showed the number of viable yeast, fermentation volume, and water activity with different proportion of whole wheat doughs fermented at cold temperature had significant increased, which could improve the hardness, chewiness and sensory evaluation of whole wheat dough, providing reference for the quality of whole wheat dough and its products.

Key words： cold fermentation; whole wheat flour; dough; quality

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