Abstract: Lactic acid bacteria was applied to make bread by straight dough method,and then the storage experiments were done. The moisture,specific volume,hardness,springiness,chewiness and sensory of bread were analyzed and compared. The results showed that,lactic acid bacteria could delay bread staling. 10% ~ 30% additions of lactic acid bacteria were preferred well,and 30% addition was best.
方靖,陈中,林伟锋,等. 乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响[J]. 食品与发酵工业, 2014, 40(05): 101-105.
FANG Jing,CHEN Zhong,LIN Wei-feng,et al. The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method[J]. Food and Fermentation Industries, 2014, 40(05): 101-105.