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首页> 外文期刊>LWT-Food Science & Technology >Effects of wheat sourdough process on the quality of mixed oat-wheat bread. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.)
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Effects of wheat sourdough process on the quality of mixed oat-wheat bread. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.)

机译：小麦酸面团处理工艺对燕麦小麦混合面包品质的影响。 （特刊：创新的烘焙技术：新淀粉，功能性面包和谷物产品。）

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The aim of this work was to study the effects of sourdough fermentation of wheat flour with Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole grain oat flour and 49 g/100 g white wheat flour). Emphasis was laid both on beta -glucan stability as well as bread structure and sensory quality. The variables of the sourdough process were: dough yield (DY), fermentation time, fermentation temperature, and amount of sourdough added to the bread dough. The sourdough process was shown to be a feasible method for mixed oat-wheat bread, and, when optimized, provided bread quality equal to straight dough baking. A small amount (10 g/100 g dough) of slack sourdough fermented at high temperature for a long time resulted in the most optimal sourdough bread with the highest specific volume (3.5 cm3/g), the lowest firmness after 3 days storage (0.31 kg), and low sensory sourness with high intensity of the crumb flavour. Wheat sourdough parameters did not affect the content of oat beta -glucan in the bread. Additionally, both straight dough and sourdough bread contained 1.4-1.6 g beta -glucan/100 g fresh bread. The average molecular weight of beta -glucan was 5.5x105 in both types of bread, while that of oat flour was 10x105. This indicates that a slight degradation of beta -glucan occurred during proofing and baking, and it was not affected by variation in the acidity of the bread between pH 4.9-5.8.
机译：这项工作的目的是研究用植物乳杆菌发酵小麦粉对混合燕麦-小麦面包（51克全谷物燕麦粉和49克/ 100克面粉）的品质属性的影响。白面粉）。重点放在β-葡聚糖的稳定性以及面包的结构和感官质量上。面团发酵过程的变量为：面团产量（DY），发酵时间，发酵温度和添加到面包面团中的面团量。发酵过程被证明是混合燕麦-小麦面包的可行方法，并且经过优化后，其提供的面包质量与纯面团烘烤相同。少量（10 g / 100 g面团）长时间在高温下发酵的酸面团产生了最理想的酸面包，其最高比容（3.5 cm 3 / g），储存3天后的硬度最低（0.31千克），感官酸度低，且面包屑味浓。小麦酸面团参数不影响面包中燕麦β-葡聚糖的含量。另外，直面团和酸面团都包含1.4-1.6 gβ-葡聚糖/ 100 g新鲜面包。两种面包中β-葡聚糖的平均分子量均为5.5x10 5 ，而燕麦粉的平均分子量为10x10 5 。这表明在醒发和烘烤过程中发生了β-葡聚糖的轻微降解，并且不受pH 4.9-5.8之间面包酸度变化的影响。

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