不同膨松方式对馒头中植酸含量影响研究
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摘要
为探究酵母、老面、泡打粉三种膨松方式对普通小麦馒头和全麦馒头中植酸含量的影响,以确定降解馒头中植酸的最佳膨松方法,笔者以普通小麦粉馒头和全麦馒头中植酸含量为检测指标,比较分析了馒头中植酸含量与膨松方式、膨松剂用量及发酵时间之间的关系。试验结果表明:酵母较老面和泡打粉在馒头中降解植酸具有明显优势,酵母用量为2%,发酵时间为120 min可完全降解普通小麦馒头中植酸;老面发酵对普通小麦馒头中植酸降解效果次之;泡打粉含有食用碱,对普通小麦馒头和全麦馒头中植酸降解有抑制作用;全麦馒头中植酸含量高,仅靠发酵很难使其得到充分降解。
In order to investigate the effects of yeast,sourdough and baking powder on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread,and to determine the best leavening method for reducing the amount of phytic acid in steamed bread,the relationship between the phytic acid content in the steamed bread and leavening method,dosage of swelling agent and the fermentation time were compared. Results indicate that the yeast has better advantages than the sourdough and baking powder in degrading phytic acid in steamed bread. Phytic acid in common wheat steamed bread can be completely degraded when the amount of yeast is 2% and the fermentation time is 120 minutes. However,sourdough has less effect compared to yeast. Baking powder has side-effect on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread because of the edible alkali in it. The content of phytic acid in whole wheat steamed bread is high and it is difficult to be completely removed by fermentation.
In order to investigate the effects of yeast,sourdough and baking powder on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread,and to determine the best leavening method for reducing the amount of phytic acid in steamed bread,the relationship between the phytic acid content in the steamed bread and leavening method,dosage of swelling agent and the fermentation time were compared. Results indicate that the yeast has better advantages than the sourdough and baking powder in degrading phytic acid in steamed bread. Phytic acid in common wheat steamed bread can be completely degraded when the amount of yeast is 2% and the fermentation time is 120 minutes. However,sourdough has less effect compared to yeast. Baking powder has side-effect on the degradation of phytic acid content in common wheat steamed bread and whole wheat steamed bread because of the edible alkali in it. The content of phytic acid in whole wheat steamed bread is high and it is difficult to be completely removed by fermentation.
引文
[1]邹恩坤,翟秀超,梁万礼等.剥皮对小麦面粉中矿物质、植酸含量的影响[J].粮食与食品工业,2015,22(3):57-62.
[2]袁建,王艳,范哲等.响应面法优化小麦麸皮中植酸的提取工艺[J].粮食与饲料工业,2013,(12):13-17.
[3]杨晓丽,王学东,张彦等.发酵对馒头中植酸和矿物质盐酸提取率的影响[J].粮食科技与经济,2012,37(3):49-53.
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[9]李凯年,逯德山.肉鸡和蛋鸡日粮中添加植酸酶的研究进展[J].科技视野,2008,(16):38-39.
[10]王凯,张威,李师翁等.植酸酶及其应用[J].中国生物工程杂志,2015,35(9):85-93.
[11]马田贞夫,胡金莲.发酵的几种基本方法[J].江西食品工业,2003,(2):53-55.
[12]Hueerll R F,Reddy M B,Juillerat M A,et al.Degradation of phytic acid in cereal porridges improves iron absorption by human subjects[J].Clinical Nutrition,2003,77(5):1213-1219.
[13]Imad Toufeili,Celine Melki,Sossy Shadarevian,Richard K.Robinson.Some nutritional and sensory properties of bulgur and whole wheatmealkishk(a fermented milk-wheat miture)[J].Food Quality and Preference,1999,(10):9-15.
[14]余蕾.新型复合膨松剂[J].中国食品添加剂,2006,(13):128-129.
[15]史宁.食品加工中膨松剂的应用[J].中国城乡企业卫生,2002,(38):47-48.
[16]Tu S,Ma L,Rathinasabapathi B.Characterization of phytase from three ferns with differing arsenic tolerance[J].Plant Physiology and Biochemistry,2011,49(2):146-150.
[17]毕士峰,张毅.一种新的食品添加剂-植酸酶[J].食品科学,2000,21(8):9-10.
[18]Fanny Leenhardt.Moderate Decrease of p H by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activi-ty[J].Agric Food Chemistry,2005,(53):98-102.
[19]孙辉,杨子忠,王凤成等.我国发酵面制品科学技术的研究进展[J].粮食与食品工业,2011,18(2):7-11.
[20]Gobbetti M,Corsetti A,Rossi J,et al.Identification and clustering of lactic acid bacteria and yeasts from wheatsourdoughs of central Italy[J].Italian J Food Sci,1994,1:85-94.
[21]Ottogalli G,Galli A,Foschino R.Italian bakery products obtainedwith sourdough:characterization of the typical microflora[J].Adv Food Sci,1996,18:131-144.
[22]Lissitskaya T B,Shmeleva V G,Vardoian G S.Screening of microorganisms producing phytase[J].Mikologiva I Fitopatologya,1999,33(6):402-405.
[2]袁建,王艳,范哲等.响应面法优化小麦麸皮中植酸的提取工艺[J].粮食与饲料工业,2013,(12):13-17.
[3]杨晓丽,王学东,张彦等.发酵对馒头中植酸和矿物质盐酸提取率的影响[J].粮食科技与经济,2012,37(3):49-53.
[4]傅启高.植酸对单胃动物的抗营养作用[J].动物与营养学报,1998,10(4):1-10.
[5]Nermin Bilgic,li,Adem Elgun,Selman Turker.Effects of various phytase sources on phyticacidcontent,mineral extractability and protein digestibility of tarhana[J].Food Chemistry,2006,(98):329-337.
[6]Marklinder.I,Larsson M,Fredlund K.Degradation of phytate by using varied sources of phytase in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299V[J].Food Microbiology,1995,(12):487-495.
[7]苏东民,胡丽花,苏东海等.酵母添加量和发酵时间对馒头品质的影响[J].中国农学通报,2010,26(11):73-77.
[8]GB 5009.153-2016,食品中植酸的测定[S].北京:中国标准出版社,2016.
[9]李凯年,逯德山.肉鸡和蛋鸡日粮中添加植酸酶的研究进展[J].科技视野,2008,(16):38-39.
[10]王凯,张威,李师翁等.植酸酶及其应用[J].中国生物工程杂志,2015,35(9):85-93.
[11]马田贞夫,胡金莲.发酵的几种基本方法[J].江西食品工业,2003,(2):53-55.
[12]Hueerll R F,Reddy M B,Juillerat M A,et al.Degradation of phytic acid in cereal porridges improves iron absorption by human subjects[J].Clinical Nutrition,2003,77(5):1213-1219.
[13]Imad Toufeili,Celine Melki,Sossy Shadarevian,Richard K.Robinson.Some nutritional and sensory properties of bulgur and whole wheatmealkishk(a fermented milk-wheat miture)[J].Food Quality and Preference,1999,(10):9-15.
[14]余蕾.新型复合膨松剂[J].中国食品添加剂,2006,(13):128-129.
[15]史宁.食品加工中膨松剂的应用[J].中国城乡企业卫生,2002,(38):47-48.
[16]Tu S,Ma L,Rathinasabapathi B.Characterization of phytase from three ferns with differing arsenic tolerance[J].Plant Physiology and Biochemistry,2011,49(2):146-150.
[17]毕士峰,张毅.一种新的食品添加剂-植酸酶[J].食品科学,2000,21(8):9-10.
[18]Fanny Leenhardt.Moderate Decrease of p H by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activi-ty[J].Agric Food Chemistry,2005,(53):98-102.
[19]孙辉,杨子忠,王凤成等.我国发酵面制品科学技术的研究进展[J].粮食与食品工业,2011,18(2):7-11.
[20]Gobbetti M,Corsetti A,Rossi J,et al.Identification and clustering of lactic acid bacteria and yeasts from wheatsourdoughs of central Italy[J].Italian J Food Sci,1994,1:85-94.
[21]Ottogalli G,Galli A,Foschino R.Italian bakery products obtainedwith sourdough:characterization of the typical microflora[J].Adv Food Sci,1996,18:131-144.
[22]Lissitskaya T B,Shmeleva V G,Vardoian G S.Screening of microorganisms producing phytase[J].Mikologiva I Fitopatologya,1999,33(6):402-405.