不同发酵类型乳酸菌对全麦面包品质影响研究  

Effects of different fermentation types of lactic acid bacteria on the quality of whole wheat bread

作　　者：王博 张维清 李鹏[1] 杨洋 李艳民 WANG Bo;ZHANG Weiqing;LI Peng;YANG Yang;LI Yanmin(Gansu Industry Polytechnic College,Tianshui 741025,China;Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Beijing Vocational College of Agriculture,Beijing 102442,China;Gansu Fengshou Agricultural Technology Co.Ltd.,Tianshui 741020,China)

机构地区：[1]甘肃工业职业技术学院,甘肃天水741025 [2]国家粮食和物资储备局科学研究院,北京100037 [3]北京农业职业学院,北京102442 [4]甘肃丰收农业科技有限公司,甘肃天水741020

出　　处：《食品与发酵工业》2023年第17期180-186,共7页Food and Fermentation Industries

基　　金：甘肃省高等学校创新基金项目(2022A-241);中央级公益性科研院所基本科研业务费专项项目(ZX2226);甘肃省自然科学基金青年科技基金(23JRRE0735)。

摘　　要：为提高全麦面包的加工和食用品质,利用7株乳酸菌发酵全麦酸面团并制备全麦面包,探究不同发酵类型乳酸菌对全麦面包焙烤品质、老化特性和营养价值的影响。结果发现,与自然发酵酸面团相比,兼性异型植物乳杆菌酸面团发酵的全麦面包,比容增加了4.3%,而焙烤损失、硬度分别降低了10.1%、17.2%;老化率降低了44.11%,在抑菌性、延长货架期方面也具有良好的效果;总氨基酸含量提高5.51%,蛋白质化学评分最高,抗氧化能力较强,较对照组增加了70.69%。因此,利用兼性异型发酵型植物乳杆菌制备的全麦酸面团发酵菌剂可显著改善全麦面包的品质,该研究为后续全麦面包工业化生产提供了理论依据及生产指导。To improve the processing and edible quality,whole wheat bread was prepared with whole wheat sourdough which was fermented by seven strains of lactic acid bacteria.The effects of different fermentation types of lactic acid bacteria on the baking quality,aging characteristics,and nutritional value of whole wheat bread were investigated.The results showed that compared with naturally fermented sourdough,the specific volume of whole wheat bread prepared with sourdough fermented with facultatively heterofermentative(FHe-type)Lactobacillus plantarum increased by 4.3%,while the baking loss,hardness,and aging rate decreased by 10.1%,17.2% and 44.11%,respectively.At the same time,it also has positive effects on bacteriostasis and shelf-life extension.The total amino acid content increased by 5.51%,and protein chemical score was the highest.The antioxidant capacity was strong,increased by 70.69% compared to the control group.Therefore,the whole wheat sourdough which can be used as starter culture agent,fermented by FHe-type L.plantarum,can significantly improve the quality of whole wheat bread,and provide theoretical basis and production guidance for the subsequent industrial production of whole wheat bread.

关 键 词：全麦面包 乳酸菌 全麦酸面团 发酵类型 焙烤品质 营养价值 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]