摘要：Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time‐dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas chromatography–mass spectrometry (GC/MS). A total of 70 nonvolatile metabolites were identified, covering a broad spectrum of polar (e.g., amino acids, sugars, sugar alcohols, and acids) and nonpolar (e.g., fatty acid methyl esters, free fatty acids, and sterols) low molecular weight dough constituents. Meanwhile, sixty‐four volatile metabolites comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds, and furans were identified using solid‐phase micro‐extraction combined with GC–MS. Some differences may exist in the volatile composition between fermented and unfermented dough. Statistical assessment of the nonvolatile data via principal component analysis demonstrated that the metabolic changes during the mixed dough fermentation are reflected by time‐dependent shifts of polar nonvolatile metabolites. And some potential nutritional markers, such as amino acids and sugars, could be developed to optimize and control the industrial dough fermentation incorporated with buckwheat.
