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Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
Food Bioscience ( IF 4.8 ) Pub Date : 2024-01-09 , DOI: 10.1016/j.fbio.2024.103581
Shaohui Li , Aixia Zhang , Wei Zhao , Pengliang Li , Xingxue Si , Jingke Liu , Huaxi Yi
Food Bioscience ( IF 4.8 ) Pub Date : 2024-01-09 , DOI: 10.1016/j.fbio.2024.103581
Shaohui Li , Aixia Zhang , Wei Zhao , Pengliang Li , Xingxue Si , Jingke Liu , Huaxi Yi
Four strains of lactic acid bacteria (LAB) were selected to explore the physicochemical properties of whole grain foxtail millet () sourdough and steamed bread quality. Both sourdough properties and steamed bread qualities were determined and compared. The results showed that LAB fermentation released bioactive polyphenol compounds. The pasting properties (PV, BD, FV, SB) decreased. T and T migrated to semi-bound water T and reduced the rheological G′ and G″ during the fermentation process ( < 0.05). LAB fermentation can significantly improve the steamed bread texture characteristics, and enrich the aroma of volatile compounds, especially esters, hydrocarbons, and others. The endogenous metabolites 2-methoxy-4-vinylphenol and 2,4-di--butylphenol were found in the flavor profile and may play a functional effect. These results indicated that the LAB fermentation for whole grain foxtail millet functional steamed bread was practical and useful, which may lead to future innovations in the area of whole grain functional products.
中文翻译:
全麦谷子酵母的理化特性及馒头品质:全麦发酵食品中乳酸菌与酵母的共发酵
选择4株乳酸菌(LAB)来探讨全麦谷子()酸面团和馒头品质的理化特性。测定并比较了酸面团的特性和馒头的品质。结果表明,乳酸菌发酵释放出具有生物活性的多酚化合物。粘贴性能(PV、BD、FV、SB)下降。 T和T迁移到半结合水T并降低了发酵过程中的流变G′和G″(<0.05)。 LAB发酵可以显着改善馒头的质构特性,丰富挥发性化合物的香气,特别是酯类、碳氢化合物等。在风味特征中发现了内源代谢物2-甲氧基-4-乙烯基苯酚和2,4-二丁基苯酚,并且可能发挥功能作用。这些结果表明,全麦谷子功能馒头的LAB发酵是实用且有用的,这可能会引领全麦功能产品领域的未来创新。
更新日期:2024-01-09
中文翻译:
全麦谷子酵母的理化特性及馒头品质:全麦发酵食品中乳酸菌与酵母的共发酵
选择4株乳酸菌(LAB)来探讨全麦谷子()酸面团和馒头品质的理化特性。测定并比较了酸面团的特性和馒头的品质。结果表明,乳酸菌发酵释放出具有生物活性的多酚化合物。粘贴性能(PV、BD、FV、SB)下降。 T和T迁移到半结合水T并降低了发酵过程中的流变G′和G″(<0.05)。 LAB发酵可以显着改善馒头的质构特性,丰富挥发性化合物的香气,特别是酯类、碳氢化合物等。在风味特征中发现了内源代谢物2-甲氧基-4-乙烯基苯酚和2,4-二丁基苯酚,并且可能发挥功能作用。这些结果表明,全麦谷子功能馒头的LAB发酵是实用且有用的,这可能会引领全麦功能产品领域的未来创新。