| 不同乳酸菌发酵酸面团对面包品质及风味的影响 |
| |
| 引用本文： | 周一鸣,欧阳博雅,向茜,吕欣东,佘宣明,周小理,李云龙.不同乳酸菌发酵酸面团对面包品质及风味的影响[J].食品科学,2022,43(2):176-183. |
| |
| 作者姓名： | 周一鸣 欧阳博雅 向茜 吕欣东 佘宣明 周小理 李云龙 |
| |
| 作者单位： | （1.上海应用技术大学香料香精技术与工程学院，上海 201418；2.上海应用技术大学美丽中国与生态文明研究院，上海高校智库，上海 201418；3.山西农业大学 山西功能食品研究院，山西 太原 030031） |
| |
| 基金项目： | 上海市自然科学基金项目(20ZR1455800);现代农业(燕麦荞麦)产业体系建设专项(CARS-07-E-2);国家自然科学基金青年科学基金项目(31501437);国家自然科学基金面上项目(31801437)。 |
| |
| 摘 要： | 以酸面团典型菌株植物乳杆菌(Lactobacillus plantarum,Lp)、类食品乳杆菌(Lactobacillus paralimentarius,Lpa)和发酵乳杆菌(Lactobacillus fermentum,Lf)为发酵菌,探讨自然发酵酸面团(对照),3种单一乳酸菌和4种复合乳酸菌Lpa+Lp (1...
|
| 关 键 词： | 乳酸菌 酸面团 质构品质 面包 风味 |
Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor |
| |
| ZHOU Yiming,OUYANG Boya,XIANG Xi,Lü Xindong,SHE Xuanming,ZHOU Xiaoli,LI Yunlong.Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor[J].Food Science,2022,43(2):176-183. |
| |
| Authors: | ZHOU Yiming OUYANG Boya XIANG Xi LÜ Xindong SHE Xuanming ZHOU Xiaoli LI Yunlong |
| |
| Affiliation: | (1. School of Fragrance and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; 2. Institute of Beautiful China and Ecological Civilization, Shanghai Institute of Technology, Shanghai University Think Tank, Shanghai 201418, China; 3. Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China) |
| |
| Abstract: | In this study, the changes in the viable count of lactic acid bacteria and the contents of major organic acids in sourdough were explored during spontaneous and inoculated fermentations with the typical sourdough starter cultures Lactobacillus plantarum (Lp), Lactobacillus paralimentarius (Lpa) and Lactobacillus fermentum (Lf) separately and in combination: Lpa + Lp (1:1), Lp + Lf (1:1) and Lpa + Lf (1:1), and the effect of co-fermentation with yeast on bread quality was evaluated. The results demonstrated that Lf grew fastest in sourdough among the single cultures, while the highest number of bacterial colonies of 9.20 (lg(CFU/g)) was observed in sourdough fermented with Lpa + Lp + Lf for 10 h. From 16 h onward, the number of bacterial colonies remained stable. Furthermore, the rate of inoculated fermentation (for both single and mixed culture fermentation) was always faster than that of natural fermentation, and the sourdoughs fermented with Lf and Lpa + Lp + Lf reached the desired pH 4.0 after 16 h. Moreover, at this time, the maximum contents of lactic acid and acetic acid in sourdough were obtained (9.05 and 2.31 mg/g, respectively). Compared with ordinary dry yeast fermented bread (OFB), the specific volume of Lpa + Lp + Lf fermented sourdough bread increased by 19.43%, the hardness decreased by 38.21%, and the resilience rose by 29.17%. In the case of flavor quality, Lpa + Lp + Lf fermented sourdough bread contained the largest number (49) and amount (352.39 μg/kg) of flavor compounds including four unique esters, namely ethyl lactate, ethyl palmitate, phenethyl 2-methylpropionate and ethyl caproate. In addition, anti-aging properties of the bread were evaluated, revealing that after 7 days of storage, the quality did not remarkably deteriorate, the hardness increased by only 1.93 times, and the rate of water migration was slow during storage. In summary, Lpa + Lp + Lf fermented sourdough can significantly improve the taste of bread and extend its shelf life. |
| |
| Keywords: | lactic acid bacteria sourdough texture quality bread flavor |
| 本文献已被 维普 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
