不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响

应用分离自我国传统酸面团的区域特色乳酸菌--旧金山乳杆菌分别发酵小麦粉和小麦麸皮基质制成（小麦/麦麸）酸面团，研究了两种不同发酵基质的酸面团及其添加量对酵母面团体系面包烘焙及老化特性的影响。结果表明：与小麦粉制作的空白组面包相比，小麦酸面团可以明显改善面包的比容和感官品质；添加未发酵麦麸制作的非酸面团麦麸面包品质低于空白组，但引入麦麸酸面团（10%、20%、30%）后面包比容和感官评定得分均高于相对应的非酸面团麦麸面包。小麦酸面团和麦麸酸面团以及小麦麸皮均可以改善面包的老化特性，在相同贮藏期内，酸面团面包和麦麸面包的硬度增加量、水分迁移量和老化焓值都低于空白组，并且添加麦麸酸面团的面包其硬度和老化焓值都低于相对应的非酸面团麦麸面包。

Impacts of Sourdoughs Made from Different Media on Bread Baking and Staling Properties of Yeast Dough System

A regionally characterized lactic acid bacterium, Lactobacillus sanfranciscensis, isolated from traditional
sourdough in China, was used to ferment wheat flour and wheat bran to make wheat and bran sourdoughs. The impact
of L. sanfranciscensis sourdoughs made from different materials at different substitution levels on the baking and staling
characteristics of bread was investigated. The results revealed that the addition of wheat sourdough significantly improved
specific volume and sensory quality of bread, while the quality of bread with wheat bran decreased, when compared with
the control made from wheat flour. However, bran sourdoughs (10%, 20% and 30%) also significantly improved specific
volume and sensory evaluation scores of bread. Both wheat/bran sourdough and wheat bran were able to improve the
staling characteristics of bread. Within the same storage period, the increase of hardness, moisture migration quantity
and retrogradation enthalpy of sourdough and bran breads all decreased when compared to the control. In addition, the
hardness and retrogradation enthalpy of bran sourdough bread were also lower than those of the corresponding bran
dough bread (BDB).