天然酵母发酵对面包老化的影响

Effects of Sourdough Fermentation on Bread Staling

DOI：10.3969/j.issn.1673-1689.2018.09.005

中文关键词: 天然酵母 面包 老化 乳酸菌 酵母菌

英文关键词: sourdough,bread,staling,lactic acid bacterium,yeast

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中文摘要:

以梨和脐橙两种水果为培养基质，得到两种水果天然酵母，研究了两种水果天然酵母对储藏期间面包的硬度、水分含量、水分活度和老化焓值的影响，并通过分析不同分离菌株对面包老化特性的影响，探究优势微生物对面包老化的影响机理。结果表明，天然酵母发酵能够减缓面包在储藏期间水分的损失，降低淀粉的回生焓值，其中梨组天然酵母面包（PSB）的淀粉回生焓值为对照组面包（CB）的76.01%，脐橙组天然酵母面包（OSB）的淀粉回生焓值为CB的80.66%。此外，乳酸菌发酵对减缓水分损失和抑制淀粉回生焓值的增长有积极影响。

英文摘要:

The effects of spontaneous sourdoughs started with pear and navel orange fermentations on the staling of breads，including the hardness，moisture，water activity and starch retrogradation enthalpy. The influence of the isolates on the staling characteristics of the bread was also investigated，and the mechanism of the dominant microorganisms on the bread staling was explored. The results indicated that sourdough fermentation slowed the rate of moisture loss of the bread and inhibited the retrogradation of starch during storage. The starch retrogradation enthalpy of pear sourdough bread （PSB） was 76.01% of that of control （CB），and navel orange sourdough bread （OSB） was 80.66%. In addition，LAB had a positive effect on the reduction of moisture loss and the inhibition of starch retrogradation.

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