食品科学2018，Vol.39Issue(6)：1-6,6.DOI:10.7506/spkx1002-6630-201806001
不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响
Effect of Fermentation of Buckwheat Sourdough with Different Exopolysaccharide-Producing Strains of Lactic Acid Bacteria (LAB) on Dough Microstructure and Bread Quality
摘要
Abstract
In this study,two high-yield exopolysaccharide (EPS)-producing strains of lactic acid bacteria (LAB),Weissella cibaria T5 and Weissella confusa J28,which were respectively isolated from Chinese rice wine koji and traditional sourdough,were used to make buckwheat sourdough.The aim was to investigate the effects of the two strains on dough microstructure and bread quality.Both J28 and T5 produced high molecular weight dextran.J28 produced higher Amounts (11.87 g/kg vs.9.36 g/kg) of EPS but significantly lowers amounts of acetic acid than did T5 in buckwheat sourdough.Compared with bread with the addition of 30％ EPS-negative buckwheat sourdough,EPS produced by both T5 and J28 could improve the structure of the gluten network in dough and the specific volume and softness of bread,with the former being more effective.Compared with the control bread,the bread made from 30％ EPS-positive buckwheat sourdough fermented by J28 had the best quality and was more favored by consumers.关键词
乳酸菌/胞外多糖/荞麦/酸面团/烘焙Key words
lactic acid bacteria/exopolysaccharide/buckwheat/sourdough/baking分类
轻工纺织引用本文复制引用
陈佳芳,汤晓娟,蒋慧,吴玉新,张思佳,徐岩,黄卫宁,李宁,Filip Arnaut..不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响[J].食品科学,2018,39(6):1-6,6.基金项目
国家自然科学基金面上项目(31071595 （）
31571877) （）
国家高技术研究发展计划(863计划)项目(2012AA022207C) （863计划）
比利时国际合作项目(BE110021000) （BE110021000）
