乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响

方靖; 陈中; 林伟锋; 李源

doi:10.13995/j.cnki.11-1802/ts.2014.05.022

食品与发酵工业 >

2014 , Vol. 40 >Issue 05: 101 - 105

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.022

食品与发酵工业

乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响

方靖 ,
陈中 ,
林伟锋 ,
李源

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网络出版日期: 2014-05-25

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The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method

FANG Jing ,
CHEN Zhong ,
LIN Wei-feng ,
LI Yuan

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Online published: 2014-05-25

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摘要

在应用直接发酵法生产面包时添加乳酸菌发酵剂,通过对面包保存期间水分、比容、硬度、弹性、咀嚼性的测定和感官评价,研究乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响,发现发酵剂添加量为10%~30%时,面包贮藏特性变化较小,最佳添加量为30%。

关键词： 乳酸菌发酵剂; 直接发酵法; 面包贮藏特性; 影响

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方靖 , 陈中 , 林伟锋 , 李源 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.2014.05.022

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.

Key words： lactic acid bacteria; straight dough method; bread storage characteristics; effects

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