Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
Food Chem. 2021 Jun 30;348:128927. doi: 10.1016/j.foodchem.2020.128927. Epub 2020 Dec 26.
Due to its nutritional value and no gluten, potato flour has recently been used as a new type of material to make steamed bread. However, compared to traditional wheat steamed bread, its shelf life is considerably shorter, the dominant microorganisms and storage properties also differ. High-throughput sequencing combined with molecular biology assay revealed that Bacillus methylotrophic and Bacillus subtilis were the dominant bacteria in the crumb of potato and wheat steamed bread, respectively. Moreover, Meyerozyma, Penicillium chrysogenum, Penicillium citrinum, and Aspergillus parasiticus were the main fungi in the crusts. Ethanol was the most volatile compound in fresh potato and wheat steamed bread. Following storage for 48 h, 2,3-butanediol and 3-hydroxy-2-butanone were established as the most volatile compounds. Although decreased sourness was observed, the specific volume, brightness, and nutritional composition remained nearly unchanged. These findings provide a valuable theoretical basis for the development of potato and wheat steamed bread preservation technologies.
由于其营养价值和不含麸质，马铃薯粉最近已被用作制作馒头的新型材料。然而，与传统的小麦馒头相比，其保质期要短得多，主要微生物和储存特性也不同。高通量测序结合分子生物学检测表明，在马铃薯和小麦馒头的内部组织中，分别以甲基营养芽孢杆菌和枯草芽孢杆菌为优势细菌；在表皮中，以梅里埃毕赤酵母、产黄青霉、桔青霉和寄生曲霉为优势真菌。新鲜的马铃薯和小麦馒头中，乙醇是最易挥发的化合物。储存 48 小时后，2,3-丁二醇和 3-羟基-2-丁酮被确定为最易挥发的化合物。虽然酸味有所降低，但比容、亮度和营养成分基本保持不变。这些发现为开发马铃薯和小麦馒头的保鲜技术提供了有价值的理论依据。
