不同酵母对酸面团发酵剂及面包品质和风味的影响
摘要： 以1 种商业酵母和不同来源的5 株老面酵母作为发酵剂，探讨商业酵母和老面酵母对糖和有机酸的代谢能力，对酸面团和面包中挥发性风味物质及感官品质的影响。结果表明：实验室保藏的酵母Y-1、Y-3、Y-4和Y-5均表现出较好的糖代谢能力，产生较高的苹果酸、乳酸和琥珀酸；在感官品质方面，5 株老面酵母制作的酸面团都具有较好的风味，其中酵母Y-3和Y-4制作的酸面团风味最好；以这2 种酵母制作的酸面团为发酵剂制作面包，与商业酵母L相比，酵母Y-3制作的酸面团面包硬度降低16.77%，黏附性降低72.39%，且面包发酵香味的感官分值为7.74，得分最高，说明酵母Y-3可以显著改善面包的组织结构和风味。顶空固相微萃取-气相色谱-质谱联用法检测结果表明，以商业酵母L、酵母Y-3和Y-4制作的酸面团和面包中，醇类物质含量占比最高，达到72%～81%；除醇类物质外，酯类物质也是酸面团中的主要风味物质，而醛类物质则是面包中的主要风味物质；对3 种酸面团和3 种面包的挥发性风味物质进行主成分分析，发现各样品风味物质主成分之间区分良好，其中酵母Y-3制作的酸面团中己酸乙酯和辛酸乙酯等物质对风味起到主要贡献，而Y-3酸面团面包中则为正己醛和反式-2-壬烯醛等，这些物质为发酵产品的主要呈香物质，为酸面团和面包提供丰富的香气。综上可知，酵母Y-3在改善面包的食味品质方面具有积极作用。
关键词: 老面酵母；风味物质；顶空固相微萃取-气相色谱-质谱联用法；感官评价
Abstract: A commercial yeast strain (L) and five yeast strains (Y-1, Y-2, Y-3, Y-4 and Y-5) isolated from different specialty sourdoughs were checked for their ability to metabolize sugars and organic acids and their effects on volatile flavor substances and sensory quality of sourdough and bread. The results showed that yeast Y-1, Y-3, Y-4 and Y-5 all showed good sugar metabolism ability and were able to produce high yields of malic acid, lactic acid and succinic acid. In terms of sensory quality, the sourdough fermented by each of the five yeast strains had good flavor; sourdoughs Y-3 and Y-4 had better sensory characteristics than other samples. It was found that the hardness of bread made with sourdough Y-3 was reduced by 16.77% and adhesiveness by 72.39% in comparison to commercial yeast L. The sensory score for fermented flavor of bread Y-3 was the highest, 7.74 points, indicating that yeast Y-3 could obviously improve the texture and flavor of bread. The results of headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) showed that the relative contents of alcohols in sourdoughs and breads made with L, Y-3 or Y-4 were the highest, ranging from 72% to 81%. Also, esters were the main flavor substances in sourdough, while aldehydes were predominant in bread. Moreover, the principal component analysis (PCA) of volatiles showed good discrimination among the three sourdoughs as well the three breads; ethyl hexanoate and ethyl caprylate contributed significantly to the flavor of sourdough Y-3, while hexanal and trans-2-nonenal were the key flavor components of bread Y-3. These substances provided rich aromas to sourdough and bread. In conclusion, yeast Y-3 plays a positive role in improving the taste quality of bread.
Key words: sourdough yeast; flavor substances; headspace solid-phase microextraction-gas chromatography-mass spectrometry; sensory evaluation
中图分类号:
TS213.2
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