Issue 10
May. 2023
Turn off MathJax
Article Contents
ZHANG Shuo, WANG Qian, GUO Zhiding, et al. Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread[J]. Science and Technology of Food Industry, 2023, 44(10): 11−19. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110125
Citation: ZHANG Shuo, WANG Qian, GUO Zhiding, et al. Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread[J]. Science and Technology of Food Industry, 2023, 44(10): 11−19. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110125

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread

doi: 10.13386/j.issn1002-0306.2022110125
  • Received Date: 14 Nov 2022
  • Issue Publish Date: 15 May 2023
  • This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour. The changes in specific volume, texture, crumb structure and color, and sensory while the BGS levels ranging from 0.02% to 0.10% were analyzed. The volatile flavor compounds in highland barley bread were tested by gas chromatography-ion mobility spectrometry. The results showed that the specific volume, elasticity, and gas cell numbers of highland barley bread all improved significantly (P<0.05) with increasing BGS concentration. When BGS was added at 0.10%, the specific volume of 30% highland barley bread reached up to 3.46 mL/g, close to that of the white bread (3.83 mL/g). Meanwhile, the elasticity of 30% and 50% highland barley bread increased by 10.36% and 43.57%, respectively. The main volatile flavor compounds in the bread core were esters, aldehydes, alcohols, ketones, and acids. The relative content of esters and ketones in 50% barley bread was higher than that in 30% barley bread, and the characteristic aromas of highland barley with fruit flavor, grass flavor, and flower flavor were more prominent. The effects of BGS on the composition of volatile flavor compounds of bread were unobvious. However, it could increase the relative contents of volatile flavor compounds such as n-hexanol, benzaldehyde, and ethyl acetate, and enhance the fruit flavor of highland barley bread.

     

  • loading
  • [1]
    LOPES L M F, MELLO M M M D, URBINATI E C. β-Glucan reduces cortisol plasma levels, enhances innate immune system after A. hydrophila inoculation, and has lipolytic effects on the pacu (Piaractus mesopotamicus)[J]. Aquaculture,2022,546:737411. doi: 10.1016/j.aquaculture.2021.737411
    [2]
    邓俊琳, 朱永清, 陈建, 等. 青稞萌动过程中β-葡聚糖、γ-氨基丁酸和多酚的含量研究[J]. 中国粮油学报,2018,33(7):19−25. [DENG J L, ZHU Y Q, CHEN J, et al. Contents of β-glucan, γ-aminobutyric acid and polyphenol in highland barley during germination[J]. Journal of the Chinese Cereals and Oils Association,2018,33(7):19−25. doi: 10.3969/j.issn.1003-0174.2018.07.004
    [3]
    CHAKRABORTY S, DEVI RAJESWARI V. Biomedical aspects of beta-glucan on glucose metabolism and its role on primary gene PIK3R1[J]. Journal of Functional Foods,2022,99:105296. doi: 10.1016/j.jff.2022.105296
    [4]
    阚建全, 洪晴悦. 青稞生物活性成分及其生理功能研究进展[J]. 食品科学技术学报,2020,38(6):11−20. [KAN J Q, HONG Q Y. Research progress of bioactive ingredients and physiological functions in Qingke[J]. Journal of Food Science and Technology,2020,38(6):11−20.
    [5]
    张龑. 青稞复配粉对面包品质影响的研究[D]. 郑州: 河南工业大学, 2021

    ZHANG Y. Study on the effect of highland barley compound powder on bread quality [D]. Zhengzhou: Henan University of Technology, 2021.
    [6]
    黄泽华. 大麦β-葡聚糖微凝胶热诱导融渗影响小麦蛋白交联的机理及应用[D]. 无锡: 江南大学, 2019

    HUANG Z H. Study on the effect of thermally induced infiltration of barley β-glucan microgel on wheat protein aggregation and the application [D]. Wuxi: Jiangnan University, 2019.
    [7]
    李真. 大麦粉对面团特性与面包焙烤品质的影响及其改良剂研究[D]. 镇江: 江苏大学, 2014

    LI Z. Effect of barley flour on dough properties and bread quality and its improver study [D]. Zhenjiang: Jiangsu University, 2014.
    [8]
    LI Z, DONG Y, XIAO X, et al. Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products[J]. Food Chemistry,2020,311:126026. doi: 10.1016/j.foodchem.2019.126026
    [9]
    钱海峰, 潘琪锋, 李言, 等. β-葡聚糖酶对高燕麦含量面团性质与蛋白结构的影响[J]. 粮油食品科技,2022,30(2):41−49. [QIAN H F, PAN Q F, LI Y, et al. Effect of β-glucanase on dough properties and protein structure with a high oat flour content[J]. Science and Technology of Cereals, Oils and Foods,2022,30(2):41−49.
    [10]
    周素梅. 酶对面包风味影响[J]. 粮食与油脂,1998(2):27−29. [ZHOU S M. Effect of enzymes on the flavor of bread[J]. Grain and Fats,1998(2):27−29.
    [11]
    鲍雨婷, 孙玥, 李雪玲, 等. 滁菊粉对面团特性和面包风味及其抗氧化活性的影响 [J/OL]. 食品科学: 1−13[2022-06-13].https://kns.cnki.net/kcms/detail/11.2206.TS.20220613.1101.077.html

    BAO Y T, SUN Y, LI X L, et al. Effects of Chuzhou chrysanthemum powder on dough properties and flavor, antioxidant activity of bread [J/OL]. Food Science, 1−13[2022-06-13].https://kns.cnki.net/kcms/detail/11.2206.TS.20220613.1101.077.html
    [12]
    侯贺丽, 杨玲玲, 王梦月, 等. 鹰嘴豆粉面包的加工工艺优化及品质分析[J]. 食品研究与开发,2022,43(9):48−55. [HOU H L, YANG L L, WANG M Y, et al. Optimization of chickpea powder bread processing technology and quality analysis[J]. Food Research and Development,2022,43(9):48−55. doi: 10.12161/j.issn.1005-6521.2022.09.007
    [13]
    李卓豪, 毕金峰, 易建勇, 等. 真空冷冻干燥果胶-纤维素-小分子糖气凝胶质构研究[J]. 核农学报,2022,36(9):1805−1814. [LI Z H, BI J F, YI J Y, et al. Study on texture properties of freeze-dried pectin-cellulose-small molecule sugar aerogels[J]. Journal of Nuclear Agriculture,2022,36(9):1805−1814. doi: 10.11869/j.issn.100-8551.2022.09.1805
    [14]
    QIN W, LIN Z, WANG A, et al. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread[J]. LWT-Food Science and Technology,2021,151:112236. doi: 10.1016/j.lwt.2021.112236
    [15]
    卢洁. 复配功能糖对面包品质的影响[D]. 无锡: 江南大学, 2022

    LU J. Effect of compound functional sugar on bread quality [D]. Wuxi: Jiangnan University, 2022.
    [16]
    YAO L J, ZHANG Q A, LIU M J. Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life[J]. LWT-Food Science and Technology,2021,145:111545. doi: 10.1016/j.lwt.2021.111545
    [17]
    朱璠. 麸皮处理及和面工艺对全麦面团及面包的影响[D]. 无锡: 江南大学, 2021

    ZHU F. Effect of bran treatment and kneading process on whole wheat dough and bread [D]. Wuxi: Jiangnan University, 2021.
    [18]
    黄泽华, 朱科学, 周惠明. 大麦β-葡聚糖的凝胶特性及应用研究进展[J]. 食品科学技术学报,2017,35(5):25−31. [HUANG Z H, ZHU K X, ZHOU H M. Research progress in gel properties and application of barley β-glucan[J]. Journal of Food Science and Technology,2017,35(5):25−31. doi: 10.3969/j.issn.2095-6002.2017.05.005
    [19]
    潘琪锋. 高含量燕麦粉的面包预拌粉研究[D]. 无锡: 江南大学, 2021

    PAN Q F. Study on thepre-mixed bread flour with a high content of oat flour [D]. Wuxi: Jiangnan University, 2021.
    [20]
    VEGA-GáLVEZ A, DI SCALA K, RODRíGUEZ K, et al. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum L. var. Hungarian)[J]. Food Chemistry,2009,117(4):647−653. doi: 10.1016/j.foodchem.2009.04.066
    [21]
    王玉婉, 涂政, 叶阳. 超微茶粉对全麦面包品质及其淀粉消化特性的影响[J]. 食品科学,2021,42(1):79−85. [WANG Y W, TU Z, YE Y. Effect of superfine tea powder on quality and starch digestion properties of whole-wheat bread[J]. Food Science,2021,42(1):79−85. doi: 10.7506/spkx1002-6630-20191204-046
    [22]
    SANT'ANNA V, GURAK P D, FERREIRA MARCZAK L D, et al. Tracking bioactive compounds with colour changes in foods – A review[J]. Dyes and Pigments,2013,98(3):601−608. doi: 10.1016/j.dyepig.2013.04.011
    [23]
    徐烨, 李旋, 毕金峰, 等. 复合再造型真空冷冻干燥桃溶果色泽调控研究[J]. 中国食品学报,2022,22(7):160−172. [XU Y, LI X, BI J F, et al. Studies on the color regulation of restructured vacuum freeze-drying peach products[J]. Chinese Journal of Food Science,2022,22(7):160−172.
    [24]
    DHINGRA S, JOOD S. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour[J]. Food Chemistry,2002,77(4):479−488. doi: 10.1016/S0308-8146(01)00387-9
    [25]
    张文刚, 张垚, 杨希娟, 等. 不同品种青稞炒制后挥发性风味物质GC-MS分析[J]. 食品科学,2019,40(8):192−201. [ZHANG W G, ZHANG Y, YANG X J, et al. GC-MS analysis of volatile flavor substances in different varieties of roasted hulless barley[J]. Food Science,2019,40(8):192−201. doi: 10.7506/spkx1002-6630-20180522-312
    [26]
    张文会, 于翠翠, 陈锋, 等. 三种青稞品质及风味物质比较分析[J]. 粮食加工,2020,45(3):66−68. [ZHANG W H, YU C C, CHEN F, et al. Quality and flavor of three species of highland barley comparative analysis[J]. Grain Processing,2020,45(3):66−68.
    [27]
    ALI B, KHAN K Y, MAJEED H, et al. Impact of soy–cow's mixed milk enzyme modified cheese on bread aroma[J]. LWT-Food Science and Technology,2022,154:112793. doi: 10.1016/j.lwt.2021.112793
    [28]
    JENSEN S, OESTDAL H, SKIBSTED L H, et al. Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste[J]. Journal of Cereal Science,2011,53(2):259−268. doi: 10.1016/j.jcs.2010.11.007
    [29]
    丁双鲲, 杜恺, 袁增慧, 等. 赖氨酸对青稞面包品质及风味特征的影响 [J/OL]. 食品与发酵工业: 1−12[2022-03-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.030749

    DING S K, DU K, YUAN Z H, et al. Effects of lysine on quality and flavor characteristics of highland barley bread[J/OL]. Food and Fermentation Industry: 1−12[2022-03-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.030749
    [30]
    张垚, 张文刚, 党斌, 等. 炒制时间及炒制方式对青稞挥发性风味化合物的影响[J]. 食品科学,2020,41(14):271−277. [ZHANG Y, ZHANG W G, DANG B, et al. Effect of stri-frying time and method on volatile flavor compounds in highland barley[J]. Food Science,2020,41(14):271−277.
    [31]
    卢晨曦, 张国治. 全麦面包风味改良的研究进展[J]. 粮食加工,2022,47(3):14−20. [LU C X, ZHANG G Z. Research progress on flavor improvement of wholemeal bread[J]. Grain Processing,2022,47(3):14−20.
    [32]
    刘艳香, 关丽娜, 吴娜娜, 等. 基于GC-IMS技术分析糙米速食粥米储藏过程中风味物质的变化[J]. 粮油食品科技,2022,30(2):113−131. [LIU Y X, GUAN L N, WU N N, et al. Analysis of flavor changes of instant brown rice porridge rice during storage based on gas chromatography-lon mobility spectrometry[J]. Grain, Oil and Food Science and Technology,2022,30(2):113−131.
    [33]
    YU P, YANG Y, SUN J, et al. Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC–MS/MS[J]. Food Chemistry,2022,367:130741. doi: 10.1016/j.foodchem.2021.130741
    [34]
    金文刚, 刘俊霞, 赵萍, 等. 基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异[J]. 食品科学,2022,43(18):258−264. [JIN W G, LIU J X, ZHAO P, et al. Analysis of volatile flavor components in cooked unpolished rice of different colors from Yangxian county by headspace-gas chromatography-ion mobility spectroscopy[J]. Food Science,2022,43(18):258−264. doi: 10.7506/spkx1002-6630-20210927-324
    [35]
    王金华, 叶晓仪, 母艳, 等. 贵州3种代表性猕猴桃种间特征香气成分比较分析[J]. 食品安全质量检测学报,2022,13(19):6190−6197. [WANG J H, YE X Y, MU Y, et al. Comparative analysis of characteristic aroma components of 3 kinds of representative actinidia chinensis planch species in Guizhou[J]. Journal of Food Safety and Quality,2022,13(19):6190−6197.
  • 加载中

Catalog

    Figures(6)  / Tables(5)

    Article Metrics

    Article views(29) PDF downloads(0) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return