燕麦和大麦麸的超声波预处理有助于提高有无酸面团扁面包的β-葡聚糖含量和工艺性能

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Tomislava Grgić, Roman Bleha, Petra Smrčková, Andriy Synytsya, Bojana Voučko, Nikolina Čukelj Mustač, Marcela Sluková, Dubravka Novotni
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引用次数: 0

摘要

麸皮的发酵可以克服面包制作中遇到的技术问题,但有利于内源性β-葡聚糖酶的活性,导致β-葡聚糖降解。本研究调查了燕麦麸(OB)和大麦麸(BB)的高强度超声波(US)预处理对其 β-葡聚糖含量、特性、加工保存、麸皮酸酵发酵的酸化动力学及其在扁面包中的应用的影响。为了降低β-葡聚糖酶的活性,OB和BB(15%水悬浮液)在酸酵发酵前进行了US预处理。测定了酸面团的酸化动力学、微生物活细胞数和总滴定酸度(TTA)。研究了麸皮、酸面团和面包的总β-葡聚糖含量,以及未经处理和美国预处理麸皮的水溶性和分子量(Mw)。比较了对照小麦和复合扁面包的物理特性。US 预处理提高了 OB 酸面团的酸化率(30%)和 TTA(51%),但降低了 BB 的酸化率(18%)。经 US 预处理后,OB 和 BB 的总 β-葡聚糖(11.5-12.3%)和水溶性 β-葡聚糖(31-40%)增加了,而其 Mw 却降低了(7-21.7%)。在用 US 预处理过的 OB/BB 制备的酸面团和扁面包中,β-葡聚糖的保留率分别为 93-95% 和 90-98%,而对照样品的保留率分别为 64-72% 和 82-92%。与对照面包相比,经过 US 预处理和/或酸面团发酵的 OB 和 BB 扁面包的比容(8-22%)和粘合度(11-20%)更高,而硬度(40-55%)和咀嚼度(51-73%)则有所降低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous β-glucanase leading to a degradation of β-glucans. This study investigated the effects of high-intensity ultrasound (US) pretreatment of oat bran (OB) and barley bran (BB) on its β-glucans content, properties, and preservation in processing, as well as on the acidification kinetics of bran sourdough fermentation and on its application in flatbread. To reduce β-glucanase activity, OB and BB (15% water suspensions) were US-pretreated prior to sourdough fermentation. The acidification kinetics, the microbial viable cell count, and the total titratable acidity (TTA) of the sourdough were determined. The total β-glucans content of bran, sourdough, and bread, as well as water solubility and the molecular weight (Mw) of untreated and US-pretreated bran, were investigated. The physical properties of control wheat and composite flatbreads were compared. The US-pretreatment increased the acidification rate (30%) and TTA (51%) of OB sourdough, however, decreased the acidification rate of BB (18%). After the US-pretreatment of OB and BB, the total (11.5–12.3%) and water-soluble β-glucans (31–40%) increased while their Mw decreased (7–21.7%). In sourdough and flatbread prepared with US-pretreated OB/BB, 93–95% and 90–98% of β-glucans were retained, respectively, compared to 64–72% and 82–92% in control samples. The US-pretreatment and/or sourdough fermentation of OB and BB resulted in flatbreads of higher specific volume (8–22%) and cohesiveness (11–20%) while reduced hardness (40–55%) and chewiness (51–73%) compared to their control bread.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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