Bibliographic Details
| Title: |
Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder |
| Authors: |
Weichao GUAN, Weijia ZHANG, Lijun DONG, Man LI, Xiling ZHANG, Chenqi GU, Xiufa HU, Xiaoming WANG, Xiaoliang HAO, Chanmin ZHENG, Yuguang ZHANG, Qingyu YANG |
| Source: |
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 141-149 (2024) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
mung bean, sourdough, dynamic rheology, protein secondary structure, oxidation resistance, bread, quality, Food processing and manufacture, TP368-456 |
| More Details: |
In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung bean bread. The microbial composition of the Northwest leavening head was analyzed to clarify the composition of its microflora, the Fourier transform infrared spectrometer and rheometer were used to analyze the changing pattern of the secondary structure and viscoelasticity of gluten proteins in the dough of the mung bean bread, and the texture meter was used in combination with the sensory assessment to evaluate the sensory quality of the mung bean bread. The results showed that the phytic acid content of the mung bean sourdough fermented in the Northwest fermentation head was reduced by 44.71% at 6 h of fermentation, and the pH and total titration acidity (TTA) were 6.29 and 11.03 mL, respectively. Compared with the control group, the bread with added mung bean sourdough showed a decrease in the modulus of elasticity and viscous modulus of the dough, an increase in the plasticity of the dough, the content of α-helices and β-folds in the secondary structure of proteins, and the stability of the dough. The antioxidant results showed that the scavenging ability of mung bean bread for both DPPH and ABTS+ free radicals also significantly increased (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024010232 |
| Access URL: |
https://doaj.org/article/75da004a33524687be321f87dcac4e75 |
| Accession Number: |
edsdoj.75da004a33524687be321f87dcac4e75 |
| Database: |
Directory of Open Access Journals |
