Effects of Lactiplantibacillus plantarum GM4 on Sensory Quality and Flavor of Steamed Bun
In this study,Lactiplantibacillus plantarum GM4 and Saccharomyces cerevisiae were selected to prepare steamed buns by single strain and mixed strain fermentation,and the effect of mixed strain fermentation on steamed buns was studied.The results showed the pH value of steamed bun fermented by mixed strain decreased,titratable acidity(TTA)value increased,and specific volume increased significantly,which showed good texture characteristics.According to gas chromatography-mass spectrometry(GC-MS)analysis,the internal structure of steamed bun fermented by mixed strains was continuous and compact,and a total of twenty flavor substances were further detected,among which the contents of alcohol,acid and ester substances increased.In conclusion,the cooperative fermentation of Lactiplantibacillus plantarum GM4 and Saccharomyces cerevisiae can improve the quality,flavor and taste of steamed bun,which is favored by consumers.There-fore,the study results have thus provided theoretical basis and technical support for obtaining high-quality steamed bun starter and promoting industrialized application.
Lactiplantibacillus plantarum GM4mixed fermentationspecific volumetextureflavor substancesensory evaluation
万方数据
维普
