用SF7和SC1混合制备的米酒发酵面团的性能得到改善。
Improved properties of dough fermented with rice wine prepared by mixed SF7 and SC1.
作者信息
Li Zhijian, Liu Tongyun, Zhang Tong, Zhang Lulu
机构信息
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, 450001 China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001 China.
出版信息
Food Sci Biotechnol. 2024 Jun 18;33(15):3473-3480. doi: 10.1007/s10068-024-01598-w. eCollection 2024 Dec.
UNLABELLED
In view of the special aptitudes of the yeast population in both rice wine production and dough fermentation, in this study, the characteristics of dough fermented with rice wine prepared from mixed SF7 and SC1 (JFC) were evaluated and compared with those of dough fermented directly with the two yeast co-cultures (FC). Dough inoculated with JFC showed higher acidity, reducing sugar content and leavening activity than dough fermented with FC. The water distribution pattern and pasting properties of the JFC-fermented dough changed dramatically after fermentation, and the dough microstructure and extensibility were improved. The steamed bread made with JFC-fermented dough had improved specific volume and showed similar volatile compound profiles to that made with commercial Jiuqu. These results indicated that mixed SF7 and SC1 could be used as defined starter cultures in rice wine preparation for steamed bread production.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01598-w.
未标注
鉴于酵母群体在米酒生产和面团发酵方面的特殊能力，在本研究中，评估了用由SF7和SC1混合制备的米酒（JFC）发酵的面团的特性，并将其与直接用两种酵母共培养物发酵的面团（FC）的特性进行了比较。接种JFC的面团比用FC发酵的面团表现出更高的酸度、还原糖含量和发酵活性。JFC发酵面团的水分分布模式和糊化特性在发酵后发生了显著变化，面团的微观结构和延展性得到了改善。用JFC发酵面团制作的馒头比容增加，并且挥发性化合物谱与用市售酒曲制作的馒头相似。这些结果表明，SF7和SC1的混合物可作为用于馒头生产的米酒制备中的特定发酵剂。
补充信息
在线版本包含可在10.1007/s10068-024-01598-w获取的补充材料。
Zotero 插件