共发酵酸面团对面包烘焙特性的影响
首发时间:2013-12-18
摘要:本研究采用植物乳杆菌与面包酵母共发酵的方式制备酸面团,研究比较了其对混合面团生化性质和面包烘焙特性的影响。结果表明,由于面包酵母的存在,共发酵酸面团可提高混合面团的机械加工特性,加快产气速率,缩短面团发酵时间。采用共发酵酸面团制备面包,可有效增大产品比容,改善产品质构特性,提升产品感官风味。其中,醇类和酯类物质的含量提升明显。由于两种菌株在发酵过程中协同增效的作用,使得添加共发酵酸面团制备的产品可延缓霉菌生长至19天,有效提高了面包的货架储藏期,具有广泛的市场应用前景。
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Effect of co-fermented sourdough on baking properties of bread
Abstract:A study was carried out to investigate the effect of co-fermentation of sourdough using L. plantarum and baker's yeast on the biochemical properties of the dough and baking properties of the bread. Results from the study showed that as a result of the presence of baker's yeast, both the machining characteristic and gas-producing rate of dough were significantly increased by the co-fermentation sourdough and the dough fermentation time was shortened. Bread produced by the co-fermentation sourdough showed improved specific volume, texture properties, flavor and alcohols and esters contents were significantly increased. The synergistic interaction of the two bacterial strains during the fermentation process resulted in the mould development in the co-fermentation sourdough product on day 19, contributing to improved shelf life providing great prospects for extensive market application.
Keywords: Lactobacillus plantarum Saccharomyces cerevisiae co-fermentation sourdough
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