戊糖片球菌发酵猕猴桃对面包香气与烘焙特性的影响

目的:开发猕猴桃风味面包。方法:分析猕猴桃发酵过程中的β-葡萄糖苷酶酶活、有机酸和风味化合物变化,测定面团理化性质、面包膳食纤维和总氨基酸含量变化、烘焙及风味特性。结果:经15.5 h发酵,β-葡萄糖苷酶酶活达55.13 U/L,乳酸和乙酸含量均显著增加(P<0.05)。经GC-TOF/MS共检出110种风味物质,发酵后,酸类、酯类、醇类和萜烯类物质含量增加,醛类和酮类物质含量减少。猕猴桃中检出α-当归内酯、乙酸糠酯和泛酸内酯。与未发酵组相比,发酵猕猴桃面包的α-淀粉酶和蛋白酶酶活分别提高了14.86%,18.63%,硬度降低了11.58%,可溶性膳食纤维、总氨基酸含量和比容分别增加了12.54%,41.02%,18.59%。此外,滋味值(除苦味与涩味外)增加,风味物质种类和含量分别增加了45.10%和27.78%,其整体可接受度更高。结论:利用戊糖片球菌J8发酵猕猴桃能改善面包风味和烘焙特性。

Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus

Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread.Methods:The changes in β-glucosidase enzyme activity,organic acids and flavor compounds during kiwifruit fermentation were analyzed.The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined.Moreover,the changes in total dietary fiber and total amino acid content,bread quality and flavor characteristics of the resulted bread were also determined.Results:After 15.5 hours of fermentation,the β-glucosidase activity reached 55.13 U/L,and the content of lactic acid and acetic acid significantly increased.A total of 110 flavor compounds were detected by GC-TOF/MS in kiwifruit.After fermentation,the content of acids,esters,alcohols and terpenes increased,while the content of aldehydes and ketones decreased.For the first time,α-angelica lactone,furfuryl acetate and pantolactone were found in kiwifruit.In dough,compared with the unfermented group,theα-amylase and protease activities increased by 14.86% and 18.63%,respectively after incorporation of fermented kiwifruit.In bread,compared with the unfermented group,the hardness(11.58%)decreased,while the soluble dietary fiber,total amino acids and specific volume increased by 12.54%,41.02%and 18.59%,respectively.In addition,bread incorporated with fermented kiwifruit tasted better,had an increased content(27.78%)and type(45.10%)of flavor compounds and a higher overall acceptability than bread incorporated with unfermented kiwifruit.Conclusion:Fermenting kiwifruit with Pediococcus pentosaceuscan improve the flavor and baking characteristics of bread.