Effects of lactic acid bacteria fermentation broth on dough fermentation characteristics and bread quality
Three strains of lactic acid bacteria(LAB)were isolated from the old leavened dough of Yangzhou Fuchun Tea house and Xizang milk pastry and used as fermentation bacteria.The fermentation broth of LAB and sourdough were prepared by equal proportion mixture,and the effects of these two fermentation substrates on dough characteristics and bread quality were evaluated.The results showed that compared with the control group(CG),the fermentability and acidity of the dough supplemented with LAB fermentation broth(LF)and sourdough(SD)were significantly increased,and the pH was significantly decreased(P＜0.05).The LF group had the lowest pH(4.48),the highest TTA(5.47 mL),and the highest volume change rate(3.28 times)after 4 h of fermentation.Compared with the CG group,the specific volume and sensory score of the LF and SD groups were significantly increased,and the hardness and chewiness were significantly decreased(P＜0.05),and the internal structure of the bread was improved,and the overall effect of the LF group was the best.At the same storage period,the aging enthalpy of SD and LF groups was significantly lower than CG group,and the LF had the lowest aging enthalpy of 2.017 J/g.In conclusion,the addition of LAB fermenta-tion broth can increase the fermentation speed of dough,improve the sensory quality,texture and internal or-ganization of bread,and delay the aging speed of bread.It is a new LAB fermentation matrix that can replace sourdough.
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