乳酸菌发酵酸面团对青麦仁面包品质的影响

为研究乳酸菌发酵酸面团对青麦仁面包品质的影响，利用植物乳杆菌发酵制作酸面团，添加到青麦仁面包中，并测定小麦面包、青麦仁面包、青麦仁酸面团面包3种样品的质构、感官评价、慢消化性淀粉含量（SDS）、挥发性风味物质等。结果表明:添加酸面团能显著降低样品的硬度、咀嚼性，增大弹性（P<0.05）；添加酸面团的样品其感官评分接近于小麦面包，与小麦面包不存在显著性差异（P>0.05）；在贮藏过程中，青麦仁酸面团面包的慢消化性淀粉含量低于其他样品，说明酸面团的添加能有效延缓面包的老化；小麦面包、青麦仁面包、青麦仁酸面团面包3种样品中分别检测出32种、42种、46种风味物质，有15种物质共同存在于3种面包中，表明酸面团的添加增加了面包挥发性风味物质种类，改善了面包的口味；综合研究结果表明酸面团的添加能有效改善青麦仁面包的品质。

Effect of Sourdough Fermented by Lactobacillus on the Quality of Green Wheat Kernel Bread

In this study,Lactobacillus plantarum was used to ferment sourdough to made green wheat kernel sourdough bread and the effect of sourdough on the quality of bread was studied. The texture,slow digestible starch content(SDS),volatile flavor compounds and sensory evaluation of samples were determined. The results showed that the addition of sourdough could significantly reduce the hardness,chewiness and increase the elasticity of the samples(P<0.05). The sensory score of bread was closer to wheat bread,and there was no significant difference between green wheat kernel sourdough bread and wheat bread(P>0.05). During the storage,the content of SDS in the sourdough bread was lower than others,which indicated that the addition of sourdough could delay the aging of the bread.32,42 and 46 flavor compounds were detected in wheat bread,green wheat kernel bread and sourdough bread respectively,there were 15 kinds of compounds in all bread,which showed that the addition of sourdough increased the kinds of volatile flavor compounds in bread and improved the flavor of bread. The results showed that the addition of sourdough could effectively improve the quality of green wheat kernel bread.