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- Title
副干酪乳杆菌对小麦发酵面团流变特性与风味的影响.
- Authors
王立峰; 厉 環; 徐斐然; 闫宇轩; 肖 香; 王世杰; 艾连中; 王海鸥
- Abstract
This study aimed at the market vacancy of wheat Lactobacillus fermented dough and the application of Lactobacillus paracasei in food industry. Using high gluten wheat flour} Lactobacillus paracasei N1115 and N3117 as raw materials } the viscosity, rheological properties and flavor substances of wheat dough were determined by Mixolab mixing experiment, rotational rheometer frequency scanning experiment and gas chromatography-mass spectrometry (GC-MS). The results showed that the dough viscosity of wheat flour fermented with Nil 15 and N3117 mixed yeast was in the normal range, the farinograph tended to be stable, the gluten strength increased, and the processing characteristics were excellent. When Nil 15 and N3117 were added to wheat dough, the storage modulus G' and loss modulus G" decreased, tlie weakening degree of gluten protein increased, and the rheological properties of dough decreased slightly. Through the GC-MS test, 28 flavor substances were detected in the wheat fermented dough mixed with N1115 and yeast, and 63 flavor substances were detected in the wheat fermented dough mixed with N3117 and yeast, and the content of ester in the dough was greatly increased} the flavor of the dough was more rich.
- Publication
Journal of Chinese Institute of Food Science & Technology, 2021, Vol 21, Issue 7, p225
- ISSN
1009-7848
- Publication type
Article
- DOI
10.16429/j.1009-7848.2021.07.027