不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响

比较研究食窦魏斯氏菌（T5）和融合魏斯氏菌（J28）发酵对荞麦酸面团糖代谢、面包面团面筋网络结构以及面包烘焙特性的影响。结果表明：菌株T5和菌株J28产生的胞外多糖均为高分子葡聚糖；J28发酵荞麦酸面团产糖能力显著高于T5：J28＋组（11.87?g/kg）＞T5＋组（9.36?g/kg），但J28发酵产生乙酸水平明显低于T5；与添加30%的不产胞外多糖酸面团面包相比，T5和J28产生的胞外多糖都能改善面团面筋网络结构和面包比容以及柔软度，但T5产生的胞外多糖改善作用更加明显；与空白组面包相比，J28＋组面包烘焙品质最佳，并且更受消费者的喜欢。

Effect of Fermentation of Buckwheat Sourdough with Different Exopolysaccharide-Producing Strains of Lactic Acid Bacteria (LAB) on Dough Microstructure and Bread Quality

In this study, two high-yield exopolysaccharide (EPS)-producing strains of lactic acid bacteria (LAB), Weissella cibaria T5 and Weissella confusa J28, which were respectively isolated from Chinese rice wine koji and traditional sourdough, were used to make buckwheat sourdough. The aim was to investigate the effects of the two strains on dough microstructure and bread quality. Both J28 and T5 produced high molecular weight dextran. J28 produced higher amounts (11.87 g/kg vs. 9.36 g/kg) of EPS but significantly lowers amounts of acetic acid than did T5 in buckwheat sourdough. Compared with bread with the addition of 30% EPS-negative buckwheat sourdough, EPS produced by both T5 and J28 could improve the structure of the gluten network in dough and the specific volume and softness of bread, with the former being more effective. Compared with the control bread, the bread made from 30% EPS-positive buckwheat sourdough fermented by J28 had the best quality and was more favored by consumers.