添加乳酸菌胞外多糖对面团流变特性的影响

将魏斯氏乳酸菌和短乳杆菌所产的胞外多糖提取、干燥后,以0.2%的量加入小麦粉,测定其粉质特性和拉伸特性,与空白小麦粉的流变特性对比,探究两种胞外多糖对面团粉质和拉伸流变特性的影响。结果表明,加入两种乳酸菌胞外多糖后可以改善面团的流变特性,增强面团吸水率,面团的弹性、筋力增强,持气特性也趋于更佳。魏斯氏菌胞外多糖可以增加面团的延伸性,而短乳杆菌胞外多糖可以减弱面团的延伸性,二者能够满足不同种类面制品的生产需求。

Effect of lactic acid bacteria exopolysaccharides on rheological properties of dough

The exopolysaccharides produced from Weissella lactobacillus and lactobacillus brevis were extracted and dried, which were mixed with wheat flour in 0.2% of the exopolysaccharides. The farinograph properties and extensograph properties of the samples, with and without the extensograph, were determined to research the effect of exopolysaccharides on the two properties. The results showed that the two kinds of lactic acid bacteria exopolysaccharides could improve the rheological property, water absorption, resilience, strength and gas holding of the dough; Weissella Lactobacillus exopolysaccharides could increased dough extensibility, while lactobacillus brevis exopolysaccharides decrease that. Both of them can be applied to the different kind of flour products.