Study On The Influence Of The Process Of Rice Wine On The Quality Of Fermented Steamed Bread

Rice wine,as one of the traditional starters of the steamed bread,has a direct influence on the quality of fermented steamed bread.In this study,the addition of rice wine starter,the addition of water,the fermentation temperature and the fermentation time were studied in the process of rice wine production,and the dynamic changes of the composition and biological activity of rice wine during the fermentation process were investigated.Secondly,it explored its influence on the quality characteristics of the dough and laid a certain theoretical foundation for the later guidance of its fermented steamed bread.Finally,the influence of rice wine production process on the quality of fermented steamed bread was studied,and the production process of rice wine suitable for fermented steamed bread was compared and compared with ordinary yeast steamed bread.The main conclusions were as follows:(1)The total sugar,alcohol content,enzyme activity,and number of bacteria in rice wine increased with the increase in the addition of rice wine starter,and the addition of rice wine starter was more than 2.5%,resulting in rancidity in rice wine.When the addition of water was0 times and 0.5 times,the high-sugar environment in the early fermentation stage was not alleviated,and the late fermentation of rice wine was inhibited.With the increase of the addition of water,the alcohol,enzyme activity and the number of bacteria also increased.When the addition of water exceeded 2.0 times,the above indicators were reduced.When the fermentation temperature was lower than 24°C,all indicators were lower.With the increase of fermentation temperature,the alcohol content,total acid,enzyme activity and number of bacteria increased.When the fermentation temperature was higher than 33°C,the total sugar,alcohol content and number of bacteria decreased,while the total acid continued to increase.The fermentation time of rice wine was 60 h,and the protease activity and the number of strains reached the maximum value.Throughout the fermentation process,total acid and alcohol levels continued to rise.(2)When the addition of rice wine starter was lower or higher,the dough fermentationpower,total amino acids and the proportion of umami amino acids,and the secondary structure of protein in ?-helix and ?-fold were lower;the proportion of strong conjugated water was lower and the proportion of weakly bound water was relatively higher.When the addition of rice wine starter was 1.5% and 2.0%,the ratio of dough fermentation capacity,total amino acids and umami amino acids increased,and there was a gap in the gluten network structure.When the addition of water was lower or higher,the gluten network structure appeared more blank and unevenly distributed.With the increase of the addition of water,the dough fermentation power increased and the gluten network structure was distributed evenly;when the addition of water was 1.5 times and 2.0 times,the proportion of umami taste amino acid content was relatively higher;and the proportion of strongly bound water content increased,while the proportion of decreased weakly bound water increased.With the increase of the addition of water,the contents of ?-helix and ?-turn in protein secondary structure increased,while the contents of?-fold and irregular curls decreased.When the fermentation temperature was lower or higher,the total amount of amino acids was lower;the proportion of strong bound water was lower,and the proportion of weakly bound water was higher.With the increase of fermentation temperature,the dough fermentation force increased,the tensile breaking force was small,and there was a certain gap in the gluten network structure.When the fermentation temperature was 27°C and 30°C,the dough had the highest fermentation power,and the ratio of total amino acids and umami amino acids increased.The dough storage modulus and loss modulus increased.When the fermentation time were 60 h and 72 h,the dough had higher fermentability,the gluten index decreased,the structure of protein gluten network had a certain gap and distribution was uneven,and the content of ?-helix and?-fold in protein secondary structure was lower,and amino acids were lower.The proportion of total and sweet amino acids was higher.When the fermentation time exceeded 72 h,the loss factor was large,and the viscosity of the dough increased.(3)When the addition of rice wine starter was 1.0%~2.0%,the addition of water was 0.5times~1.5 times,the fermentation temperature was 27°C~33°C,and the fermentation time was 60h~84h,the steamed bread had higher adhesion and elasticity,and the chewiness was smaller,and the sensory score was higher.The content of alcohol was higher when the addition of rice wine starter was 1.0%,2.0% and 2.5%.The amount of aldehydes and esterswas higher when the addition of rice wine starter was 1.5%.When the addition of water was1.0 times,the content of phenylethyl alcohol was significantly higher than that of other water additions;when the addition of water was more than 1.0 times,the content of aldehydes was higher.When the addition of water was 0.5 times and 1.0 times,the ester content was higher.When the fermentation temperature was 24°C and 27°C,the alcohol content was higher.The fermentation temperature was 27°C and 30°C,and the contents of n-heptanol and phenylethanol were higher.The aldehyde content was higher when the fermentation temperature was 24°C,27°C and 30°C.Isoamyl alcohol was detected when the fermentation time was higher than 72 h,and it was irritating and unpleasant.(4)When the addition of rice wine starter was 1.5%,the addition of water was 1.0 times,the fermentation temperature was 30°C,and the fermentation time was 72 hours,the sensory score of the steamed bread was higher.Therefore,the production process of rice wine was more suitable for fermented steamed bread in this condition.Compared with ordinary yeast steamed bread,the hardness and chewiness were relatively smaller,and the types and contents of volatile substances were obviously higher.This showed that the rice wine produced by the above conditions could improve the flavor and quality of steamed bread to a certain extent.