Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds
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DOI：
10.1016/j.fbio.2022.102142
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发表时间：
2022-10
期刊：
影响因子：
5.2
通讯作者：
Dan Xu;Yu-Hsiang Peng;Fengfeng Wu;Yamei Jin;N. Yang;Xueming Xu
中科院分区：
文献类型：
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作者：
Dan Xu;Yu-Hsiang Peng;Fengfeng Wu;Yamei Jin;N. Yang;Xueming Xu
本研究旨在利用发酵奶油-大豆分离蛋白（SPI）香精改善面包品质，特别是香气，并揭示其改善机理。以部分大豆分离蛋白（SPI）替代奶油为原料，经乳酸菌发酵后用于面包制作，以提高奶油的风味。研究还探讨了发酵奶油对面包品质，特别是香气形成的积极影响。通过感官评价、质构和颜色测定来评估面包质量，并使用流变仪和动态流变仪来评估面包面团特性的变化。此外，采用气相色谱-质谱联用仪和主成分分析法研究了发酵奶油-大豆分离蛋白复合风味剂对面包挥发性化合物的影响。结果表明，发酵奶油-SPI香精通过增加面团产气量和面筋强度来改善面包的质构。其将面包屑硬度从337 ± 12 g降低到171 ± 6 g，并且将比容从3.51 ± 0.05 g/mL增加到4.19 ± 0.06 g/mL。此外，奶油-SPI风味剂通过在面包制作过程中直接提供VOC（酸、2-壬酮、2-十一烷酮、2-十三烷酮和δ-十二内酯）或VOC形成的前体物质[酯、（E，E）-2，4-壬二烯醛、（E）-2-壬烯醛和1-辛烯-3-醇]来改善面包香味。本研究表明，部分大豆分离蛋白在发酵后的奶油中作为面包品质改良剂具有很大的潜力，以提高面包的质构和香气。
This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.