摘要： 以1 種商業(yè)酵母和不同來源的5 株老面酵母作為發(fā)酵劑，探討商業(yè)酵母和老面酵母對糖和有機酸的代謝能力，對酸面團和面包中揮發(fā)性風味物質及感官品質的影響。結果表明：實驗室保藏的酵母Y-1、Y-3、Y-4和Y-5均表現出較好的糖代謝能力，產生較高的蘋果酸、乳酸和琥珀酸；在感官品質方面，5 株老面酵母制作的酸面團都具有較好的風味，其中酵母Y-3和Y-4制作的酸面團風味最好；以這2 種酵母制作的酸面團為發(fā)酵劑制作面包，與商業(yè)酵母L相比，酵母Y-3制作的酸面團面包硬度降低16.77%，黏附性降低72.39%，且面包發(fā)酵香味的感官分值為7.74，得分最高，說明酵母Y-3可以顯著改善面包的組織結構和風味。頂空固相微萃取-氣相色譜-質譜聯用法檢測結果表明，以商業(yè)酵母L、酵母Y-3和Y-4制作的酸面團和面包中，醇類物質含量占比最高，達到72%～81%；除醇類物質外，酯類物質也是酸面團中的主要風味物質，而醛類物質則是面包中的主要風味物質；對3 種酸面團和3 種面包的揮發(fā)性風味物質進行主成分分析，發(fā)現各樣品風味物質主成分之間區(qū)分良好，其中酵母Y-3制作的酸面團中己酸乙酯和辛酸乙酯等物質對風味起到主要貢獻，而Y-3酸面團面包中則為正己醛和反式-2-壬烯醛等，這些物質為發(fā)酵產品的主要呈香物質，為酸面團和面包提供豐富的香氣。綜上可知，酵母Y-3在改善面包的食味品質方面具有積極作用。

關鍵詞: 老面酵母；風味物質；頂空固相微萃取-氣相色譜-質譜聯用法；感官評價

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

中圖分類號: 

TS213.2

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網址: 不同酵母對酸面團發(fā)酵劑及面包品質和風味的影響 http://m.u1s5d6.cn/newsview636200.html