Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria
Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria
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DOI：
10.1016/j.foodres.2023.113108
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发表时间：
2023-06-21
影响因子：
8.1
通讯作者：
Xu, Dan
中科院分区：
文献类型：
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作者：
Du, Yake;Dai, Zhen;Xu, Dan
本研究研究了胞外多糖（EPS）阳性菌株cibaria Weissella cibaria发酵酵母对全麦鲜面品质的影响及其改善机制。结果表明，以蔗糖含量为30%，25℃发酵12 h为最佳发酵条件，酵母的EPS最高，为28.06 g/kg。在贮藏过程中，酵母降低了面条的多酚氧化酶活性，延缓了面条的褐变速率。DW+使硬度从2184.99提高到2446.83 g，提高了11.98%，粘接性提高了19.60%，即从72.01提高到86.13 g；S的面条。EPS减轻了酵母的酸化，阻止了谷蛋白高分子聚合物（GMP）的分解，提高了酵母的弹性模量。此外，对含EPS酵母面进行扫描电镜和激光共聚焦扫描电镜观察也发现面筋蛋白分布均匀。淀粉颗粒也紧密嵌入面筋网络中。因此，本研究表明，EPS生产的酵母延缓了褐变，改善了WWNs的质地，表明其具有提高全谷物面条品质的潜力。
In this study, the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms were studied. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS, 28.06 g/kg, in the W. cibaria fermented sourdough with sucrose (DW+). During storage, the sourdough reduced polyphenol oxidase activities and delayed the browning rate of noodles. The DW+ increased the hardness by 11.98% from 2184.99 to 2446.83 g, and the adhesiveness increased by 19.60%, i.e., from 72.01 to 86.13 g & BULL;s of the noodles. The EPS mitigated acidification of sourdough, prevented the disaggregation of glutenin macropolymers (GMP), and increased sourdough elastic modulus. In addition, scanning electron microscope and confocal laser scanning microscopy of noodles containing EPS sourdough also demonstrated the uniform distribution of gluten proteins. The starch granules were also closely embedded in the gluten network. Thus, the present work indicated that the EPS produced sourdough delayed browning and improved the WWNs texture, indicating its potential to enhance the quality of whole grain noodles.