Effect of Ultrasonic-assisted Mixed Fermentation of Lactobacillus plantarum and Yeast on the Quality of Potato Gluten-free Bread
In this study,we investigated the effects of ultrasound and fermentation with Lactobacillus plantarum+Saccharomyces cerevisiae on the volume increment,rheological properties and microstructure of potato dough,as well as on the texture,specific volume,flavour and aging characteristics of potato bread.The results showed that the modulus of elasticity and modulus of viscosity of potato dough were higher than those of the control group after ultrasound and fermentation treatments,and the tanδ of the treated group was lower than that of the control group after a frequency of more than 2 Hz,indicating that the elasticity quality of the treated potato dough was improved.The quality of potato gluten-free bread was improved after ultrasound synergistic Lactobacillus plantarum-Saccharomyces cerevisiae hybrid fermentation,especially at ultrasound power of 300 W,ultrasound treatment for 10 min,and synergistic 0.6%Lactobacillus plantarum+0.3%Saccharomyces cerevisiae,the highest incremental volume of the dough was achieved after hybrid fermentation to reach 20 mL,and at the same time,SEM scanning revealed that the best internal homogeneity was found in the dough,and the specific volume of the product,elasticity were most significantly improved compared to the control group,with richer flavour composition and the best inhibition of ageing under ambient storage.This study can provide theoretical reference for the development of gluten-free potato products.
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