The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

Abstract

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and Lactobacillus plantarum were implanted and mixed to make dough for fermentation. The dynamic rheological properties of the dough were determined, and the properties of the reconstituted cereal flour bread were determined, including the texture characteristics and color; then, the sensory evaluation and antioxidant capacity of the bread were determined. The storage modulus (G′) and loss modulus (G″) of the dough increased gradually with the increase in the honeysuckle powder content, and the loss tangent value, tanδ (G″/G′), was less than 1.0. The loss tangent value of the dough had no significant change (p > 0.05) with the increase in honeysuckle powder content; the L* value of the bread decreased from 88.50 to 76.00, the a* value increased from −1.87 to 0.79, and the b* value decreased from 21.04 to 13.68 with the increase in the amount of honeysuckle powder. When the honeysuckle powder addition was 4%, the reconstituted cereal bread was bright yellow and gave off a hint of bean and wheat flavor and had the best taste and quality. The hardness, chewiness, and the recovery of the bread decreased when the content of the honeysuckle powder was in the range of 0~4%, but the elasticity and the antioxidant and antiaging activity of the bread increased significantly (p > 0.05). It was determined that the best content of honeysuckle powder was 4%. The mixed microbial fermentation of honeysuckle cereal mixed flour can improve the quality and enhance the nutritional value of bread.

Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal

“…It is possible that when high levels of HSM were added to the wheat flour, a strengthening effect occurred if there was not enough water to hydrate all compounds from the dough system [44]. Loss tangent (tan δ), which is the ratio between viscous and elastic dough components [45], was lower than 1 for all the samples, indicating a viscous-elastic behavior even when high levels of HSM were used to partially replace the wheat flour in the pasta dough [46]. However, when wheat flour was partially replaced with HSM, the tan δ began to decrease, probably due to the gluten dilution from the dough system.…”