乳酸菌发酵液对面团发酵特性及面包品质的影响
Effects of lactic acid bacteria fermentation broth on dough fermentation characteristics and bread quality
张怡芸 1王兴奔 2韩文 3吴佳欣 2徐妮妮 2顾瑞霞 4陈霞5
作者信息
- 1. 扬州大学旅游烹饪学院,江苏扬州 225127;江苏省乳品生物技术与安全控制重点实验室,江苏扬州 225127
- 2. 扬州大学旅游烹饪学院,江苏扬州 225127
- 3. 扬州东园食品有限公司,江苏扬州 225127
- 4. 江苏省乳品生物技术与安全控制重点实验室,江苏扬州 225127
- 5. 扬州大学旅游烹饪学院,江苏扬州 225127;江苏省乳品生物技术与安全控制重点实验室,江苏扬州 225127;中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州 225127
- 折叠
摘要
选用从扬州富春茶社老酵面团和西藏奶酥中筛选的3株乳酸菌作为发酵菌,等质量比复配后分别制备乳酸菌发酵液和酸面团,并探讨这两种发酵基质对面团特性及面包品质的影响.结果表明:与对照组(CG)相比,添加乳酸菌发酵液(LF)和酸面团(SD)的面团发酵力和酸度均显著提高,pH值显著降低(P＜0.05);其中LF组在发酵4 h后的pH值最低(4.48),酸度(TTA)最高(5.47 mL),体积变化率最大(3.28倍).与CG组面包相比,LF和SD组面包的比容和感官评分均显著提高,硬度和咀嚼性显著降低(P＜0.05),且都能改善面包的内部组织,其中LF组整体效果最好;相同的贮藏时间,SD组和LF组面包的老化焓值均显著低于CG组,其中LF组最低(2.017 J/g).综上可知,添加乳酸菌发酵液能提高面团的发酵速度,改善面包的感官品质、质构和内部组织,延缓面包的老化速度,是可以替代酸面团的新型乳酸菌发酵基质.
Abstract
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.
关键词
乳酸菌发酵液/发酵特性/面包品质/酸面团Key words
lactic acid bacteria fermentation broth/fermentation characteristics/bread quality/sourdough引用本文复制引用
基金项目
国家自然科学基金(32272362)
扬州大学大学生科技创新基金(X20220891)
扬州市重点研发计划(社会发展)项目(YZ2023062)
出版年
2024
NETL
NSTL
万方数据