Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

FANG Jing , CHEN Zhong , LIN Wei-feng , LI Yuan . 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 . DOI: 10.13995/j.cnki.11-1802/ts.2014.05.022

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