Full
Outline
In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis fermented steamed bread (JM), Kazachstania humilis-Lactobacillus plantarum fermented steamed bread (JZ), Kazachstania humilis-Weissella cibaria fermented steamed bread (JS) and industrial sourdough steamed bread (LM) were analyzed and compared for the pH value, titratable acidity (TTA), dough fermentation power, specific volume, color difference, texture, electronic nose sensing value and sensory evaluation. The results showed that compared with LM group, pH of the experimental steamed bread was lower (5.47~5.67), the pH of steamed bread in the FP group significantly decreased by 13.6% (P<0.05), TTA was higher (10.38~11.80 mL). The hardness and chewability of experimental groups was lower than that in the LM group (P<0.05), and the hardness and chewability of FP were moderate and the elasticity was best when Kazachstania humilis, Lactobacillus plantarum and Weissella cibaria were added at the same time. The L* values of FP steamed bread and AQ steamed bread were significantly higher than those of LM group (P<0.05), and the luster was good. The results of electronic nose experiment showed that the three kinds of sourdough flavor starters had a great influence on the formation of flavor substances, including alkane and ethanol in steamed bread, among which FP and LM showed almost identical positions in radar map, proving that they had a high degree of consistency in flavor. In addition, the correlation analysis results between the addition of strains and the quality of steamed bread showed that Lactobacillus plantarum could significantly (P<0.05) reduce the pH value of steamed bread, Kazachstania humilis could not only significantly (P<0.01) reduce the pH value but also regulate the specific volume of steamed bread, and Weissella cibaria could significantly (P<0.05) affect the color and textural property of steamed bread. Therefore, we can get good quality, good chewing, white and shiny steamed bread through the combination of three kinds of sourdough flavor starters. The experimental results can provide theoretical support for the standardized production of sourdough flavor starters.
107
48
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
