乳酸菌对酵母菌发酵多谷物杂粮面包品质的影响

目的:探讨添加乳酸菌粉对酵母菌发酵多谷物杂粮面包品质的影响。方法:检测添加不同比例（0、0.03%、0.06%、0.09%、0.12%）乳酸菌粉发酵多谷物杂粮面团的pH、发酵体积和流变特性指标变化，同时检测添加乳酸菌粉后杂粮面包硬度、胶黏性、咀嚼性指标，以及面包比容、感官品质和风味指标的变化。结果:添加乳酸菌发酵使多谷物杂粮面团pH降低；添加0.03%~0.12%混合乳酸菌粉发酵60 min面团体积增加50.00%~88.12%，均高于单一酵母菌发酵（增加48.51%）；添加乳酸菌粉降低了面团储能模量（G'）和损耗模量（G"）值，添加量0.06%时G'和G"值分别降低33.33%和30.00%，降低幅度最小；添加0.06%乳酸菌粉，可显著降低面包硬度、胶粘性和咀嚼性（P<0.05），显著提高面包弹性（P<0.05），改善面包质构特性，面包比容比单一酵母菌发酵增加24.88%，面包形态、质地、纹理结构、风味和口感均具有较好的改善，感官品质显著提高（P<0.05），感官评分超过80分。酵母菌联合乳酸菌发酵复配杂粮面包，共检测出65种挥发性风味物质，化合物种类多于小麦面包43种，风味物质强度高于单一酵母菌发酵杂粮面包。结论:添加乳酸菌粉对酵母菌发酵多谷物复配杂粮面包品质改善具有积极作用。

Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Objective: To explore the impact of lactic acid bacteria on the quality of yeast-fermented multigrain bread. Methods: It was detected the changes of pH value, fermentation volume and rheological properties of multigrain dough fermented with lactic acid bacterias in different proportions (0, 0.03%, 0.06%, 0.09%, 0.12%). Changes of the hardness, stickiness and chewiness of multigrain bread, as well as specific volume, sensory quality and flavors were analyzed. Results: The pH value of the fermented multigrain dough fermented with lactic acid bacteria was reduced. The dough volume fermented with 0.03%~0.12% lactic acid bacteria, increasing from 50.00% to 88.12%, which was higher than yeast fermentation (increasing 48.51%). The storage modulus (G') and loss modulus (G") of dough decreased with lactic acid bacteria powder. The values of G' and G" decreased by 33.33% and 30.00% respectively, with 0.06% lactic acid bacteria powder. The textural properties including hardness, stickiness and chewiness of the multigrain bread fermented with 0.06% lactic acid bacteria were reduced, while elasticity improved significantly(P<0.05). The specific volume of the multigrain bread increasing 24.88% fermented with 0.06% lactic acid bacteria, was higher than yeast fermentation. The sensory quality of the multigrain bread was improved significantly(P<0.05) with 0.06% lactic acid bacteria, including shape, texture, structure, flavor and mouthfeel, and the sensory score was over 80. It was detected 65 different substances from the multigrain bread fermented with yeast and 0.06% lactic acid bacteria, more than the yeast-fermented wheat bread of 43 substances, and much stronger flavor than yeast-fermented multigrain bread. Conclusion: There was a positive effect on the quality of yeast-fermented multigrain bread with lactic acid bacteria.