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.
YUE Qinghua
,
LIU Chong
,
LI Limin
,
ZHENG Xueling
. Effect of fermentation time and method on yeast metabolites in dough[J]. Food and Fermentation Industries, 2020
, 46(8)
: 27
-33
.
DOI: 10.13995/j.cnki.11-1802/ts.023252
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