Effects Of Daqu Available For Wheat Food Fermentation On Steamed Bread Quality

This article screened strains those could produce aromatic esters from wine Daqu,made pure culture, added to the steamed bread production process to study the effectof pure culture on steamed bread quality.The study found strains could break down ester by screening from a variety ofwine Daqu, Jiaozi and their raw materials, respectively measured the esterificationforce, diastatic power and liquefied force of those strains, screened five strains hadhigher comprehensive enzyme activity, they were:A-4,A-6,E-1,E-2and E-3. After thefive strains were morphologically observed and identified by molecular biologicalmethod, told that the A-4, A-6, E-1and E-3were Phycomycetes Mucor sp., E-2wasPhycomycetes Rhizopus sp.The influences of strains adding to make Jiaozi steamed bread were followed:A-4strain added to make Jiaozi could improve steamed bread quality, and the ratio ofpure culture in the Jiaozi at0.6%had the best steamed bread quality; Jiaozi added A-6strain could improve the quality of steamed bread, and the ratio of pure cluture in theJiaozi at0.6%steamed bread had the best quality; E-1strain had a little addation inJiaozi (the proportion of added at0.2%) could improve bread quality; Jiaozi addedE-2strain and E-3strain could effectively improve the quality of steamed bread,when the ratio of E-2pure culture in the Jiaozi at0.8%the steamed bread had the bestquality; E-3strain added in the Jiaozi at1.0%the quality of the steamed bread wasbest.The influences of strains made panada fermentation on bread quality werefollowed: A-4and A-6strain had panada fermentation at a certain extent, couldimprove the quality of steamed bread, and both was when the ratio of the two strainsin panada water at1:10the steamed bread had best quality; E-1made panadafermentation can improve the quality of bread and when E-1strain in the proportionof90%panada moisture the steamed bread quality was the best; E-2did panadafermentation can improve the quality of steamed bread in some extent, in panadawater E-2strain pure culture at the proportion of60%steamed bread quality was best;E-3strain did panada fermentation and then added to make steamed bread canimprove the quality of steamed bread,and the role of E-3strain proportion in the panada moisture was30%the steamed bread quality can best improved.