Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus

Authors

HUANG Jing, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
IANG Li-ting, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
CHEN Cheng, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
GUO Rui-jun, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
HUANG Wei-ning, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
ZENG Yong-qing, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
LI Ning, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
GAO Tie-cheng, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
ZHOU Li-yuan, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China

Abstract

Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and acetic acid significantly increased. A total of 110 flavor compounds were detected by GC TOF/MS in kiwifruit. After fermentation, the content of acids, esters, alcohols and terpenes increased, while the content of aldehydes and ketones decreased. For the first time, α angelica lactone, furfuryl acetate and pantolactone were found in kiwifruit. In dough, compared with the unfermented group, the α amylase and protease activities increased by 14.86% and 18.63%, respectively after incorporation of fermented kiwifruit. In bread, compared with the unfermented group, the hardness (11.58%) decreased, while the soluble dietary fiber, total amino acids and specific volume increased by 12.54%, 41.02% and 18.59%, respectively. In addition, bread incorporated with fermented kiwifruit tasted better, had an increased content (27.78%) and type (45.10%) of flavor compounds and a higher overall acceptability than bread incorporated with unfermented kiwifruit. Conclusion: Fermenting kiwifruit with Pediococcus pentosaceuscan improve the flavor and baking characteristics of bread.

Publication Date

7-4-2022

First Page

1

Last Page

12

DOI

10.13652/j.issn.1003-5788.2022.01.001

Recommended Citation

Jing, HUANG; Li-ting, IANG; Cheng, CHEN; Rui-jun, GUO; Wei-ning, HUANG; Yong-qing, ZENG; Ning, LI; Tie-cheng, GAO; and Li-yuan, ZHOU (2022) "Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus," Food and Machinery: Vol. 38: Iss. 1, Article 1.
DOI: 10.13652/j.issn.1003-5788.2022.01.001
Available at: https://www.ifoodmm.cn/journal/vol38/iss1/1

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