Huang Chengye, Huang Jing, Zhang Binle, Omedi Jacob Ojobi, Chen Cheng, Zhou Liyuan, Liang Li, Zou Qibo, Zheng Jianxian, Zeng Yongqing, Huang Weining
State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Fortune Bakery and Shandong Daoxiangcun Food Industry Co., Ltd., Heze 274000, China.
Foods. 2023 Feb 1;12(3):605. doi: 10.3390/foods12030605.
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean () sourdough fermented by QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.
本研究调查了QS813发酵的红豆酸面团中就地形成的胞外多糖（EPS）对红豆酸面团面包的面团流变发酵特性、烘焙品质和香气特征的影响。红豆酸面团中形成的EPS和酸面团诱导的酸化提高了面团的最大发酵高度、气体保留系数和面团的粘弹性。面团中总SDS可溶性面筋蛋白的增加率较低，GMP含量下降较少，游离巯基含量与小麦面团相似。结果，面包的烘焙损失和硬度降低，比容增加，储存7天后水分损失和陈化率降低。最后，尽管香气化合物的总含量有所降低，但红豆酸面团面包中富含新的香气化合物，如乙酸以及更高含量的3-甲基-1-丁醇和2,3-丁二醇。酸面团酸化可能通过键相互作用促进了EPS与面筋或红豆蛋白的相互作用，从而形成稳定面团中面筋并提高红豆酸面团面包中水结合能力的结构。本研究更好地理解了EPS在酸面团中对改善面包品质的作用，以及满足消费者对营养和清洁标签产品需求的有前景的策略。
