Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 106 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037457

Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread

  • ZHANG Weiqing ,
  • WANG Bo ,
  • LIU Yuchun ,
  • GUO Chao ,
  • WANG Chao
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  • 1(Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)
    2(Gansu Industry Polytechnic College, Tianshui 741025, China)

Received date: 2023-09-22

  Revised date: 2023-10-12

  Online published: 2024-12-27

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Abstract

To enhance the application effect of vacuum freeze-drying whole-wheat sourdough in whole-wheat bread, it has been carried out to explore the bioactivity of Lactobacillus plantarum in freeze-dried sourdough protected by trehalose, taking the survival rate, acid-producing capacity and acid-producing stability as evaluation indicators, and optimize the amount of this freeze-dried sourdough added to whole-wheat bread.The results showed that trehalose could significantly improve the bioactivity of Lactobacillus plantarum.When the amount of trehalose added was 15%, the survival rate of Lactobacillus plantarum remained above 80% after freeze-drying and storage for 90 days, 3.69 times higher than control group, and there was no significant decrease in acid-producing capacity.Adding 10% of this freeze-dried sourdough, the whole-wheat bread has achieved the most pleasant color on the outer skin and crumb, with the specific volume increased by 10.16% and the baking loss decreased by 6.85% compared to the control group.Meanwhile, the cohesiveness, resilience and springiness increased by 18.03%, 20%, and 27.27%, respectively;while the hardness and chewiness were decreased by 35.31% and 12.49%, respectively.The aging rate of whole-wheat bread was 29.06% lower than that of the control group.Moreover, the degradation rate of phytic acid was twice that of the control group.The freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum protected by trehalose has achieved positive results in improving the quality of whole-wheat bread, providing practical references for the large-scale application of freeze-dried sourdough.

Key words： vacuum freeze-drying; sourdough; whole-wheat bread; trehalose; Lactobacillus plantarum

Cite this article

ZHANG Weiqing , WANG Bo , LIU Yuchun , GUO Chao , WANG Chao . Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread[J]. Food and Fermentation Industries, 2024 , 50(23) : 106 -113 . DOI: 10.13995/j.cnki.11-1802/ts.037457

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