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用Wickerhamomyces anomalus,Pediococcus pentosaceus和Bacillus natto发酵小麦对风味,结构和加工特性的影响
Yue Li1, Renyong Zhao1,2,3, Shuangqi Tian1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Journal of food science
|December 5, 2025
概括
用特定的微生物共同培养小麦的发酵改善了它的风味和质地. 这种发酵的小麦 (FWB) 增强了面团的特性和中国蒸面包 (CSB) 的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 小麦 (RWB) 是一种有价值的磨粉副产品,但由于其密集的质地和异味,在食品应用中存在局限性.
- 开发方法来改善小麦的感觉和加工特征对于其在食品工业中的高价值利用至关重要.
研究的目的:
- 调查使用Wickerhamomyces anomalus,Pediococcus pentosaceus和Bacillus natto共同培养发酵对小麦的特性的影响.
- 评估发酵小麦 (FWB) 对面团质量和中国蒸面包 (CSB) 特性的影响.
主要方法:
- 生小麦 (RWB) 与精选的微生物菌株共同培养发酵.
- 使用电子鼻子技术分析风味特征.
- 通过富里埃变换红外光谱法 (FT-IR) 进行结构分析.
- 评估面团的质性质 (自由硫含量,储存和损失模块).
- 评价中国蒸面包 (CSB) 的具体体积.
主要成果:
- 共同培养发酵显著降低了RWB的苦味,并引入了可取的挥发性芳香化合物,改变了它的风味特征.
- 发酵改变了小麦的结构,形成毛孔并破坏了其密集的基质.
- 与RWB相比,添加发酵小麦 (FWB) 提高了面团完整性,因为它减少了自由硫的含量,并增强了粘性弹性特性 (G',G′′).
- 与RWB和消毒小麦 (SWB) 相比,FWB提高了中国蒸面包 (CSB) 的特定体积.
结论:
- 与W. anomalus,P. pentosaceus和B. natto共同培养发酵有效地改变了小麦的不良特性.
- 这种发酵过程提高了小麦适用于食品加工,特别是在烤制品中,如CSB.
- 这项研究提出了一种有希望的生物技术方法,用于提高在食品行业中使用小麦的使用率.
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