乳酸菌发酵剂对直接发酵法生产面包品质的影响

Effects of lactic acid bacteria on straight dough method bread quality

摘要: 在直接发酵法生产面包中应用乳酸菌发酵剂,测定发酵面团的pH、滴定酸和氨基酸态氮含量,探讨发酵过程中乳酸菌和酵母菌的相互作用及其对面团发酵的影响。此外,还对乳酸菌发酵剂添加量对面包比容、硬度、弹性、咀嚼性及感官的影响进行测定和研究,发现乳酸菌发酵剂添加量为10%～30%时有利于改善面包品质,添加量为20%时效果最佳。

Abstract: Lactic acid bacteria (LAB) was applied to make bread by straight dough method.The pH, total titratable acidity, and amino nitrogen content change of dough during fermentation were analized.The effects of the interaction between LAB and yeast on dough fermentation were discussed.Besides, the effects of the addition of lactobacillus on the specific volume, hardness, springiness, chewiness and taste of bread were determinated.The results showed that the 10%～30%addition of LAB could improve the bread quality, and the 20%addition was the best.