Roles Of Lactobacillus Paralimentarius 412 In Sourdough Fermentation And The Sensory Quality Of Chinese Steamed-bread

Chinese steamed bread(CSB)is fermented by wheat flour,water,yeast, after kneading system,shaping,proofing and steaming. Yeast and Lactobacillus bacteria joint participation fermentation of Chinese steamed bread. They can improve fermentation speed , make product quality steady and the nutritional value, flavor, texture, appearance which of Chinese steamed bread well. But we lack the fermentayion theoretical of Chinese steamed bread. In this paper, we separated Lactobacillus 412 (Lactobacillus paralimentarius 412) and with Anqi's yeast for the fermentation of Chinese steamed bread, analysised of the metabolic process of fermentation characteristics and physical dough properties of sexology, to explore mechanism of micro-organisms in the fermentation process, in order to improve the development level of China's traditional foods.Adding Lactobacillus paralimentarius 412 to sourdough , which was fermented after 4h incubation at 28℃, the pH was 5.2, and was 3.5 after 24h incubation. Indicating that acidification capacity of is stronger than yeast. Found the United fermentation capacity by the stain (containing 109cfu/g)and yeast (containing 107cfu/g): when initial biomiss of strain 412 is 109cfu/g made 24h acidity reach 76.1oT, acidity of the dough which contained initial biomiss 107cfu/mL and108cfu/mL reached 56.3oT in the same period; Adding sugar or glucose (adding amount 6.75g/kg) of the dough could increase the strain412 significantly. If adding sugar,the biomass will reached 2.6×1010cfu/g after 12h is 100 times of glucose and fructose, are dough fermented by control and fructose made the biomass of strain 412 reach 0.5×108cfu/g; compared to other temperature, under 28°C the dough made a higher number of viable dough, but a lower rate of acid production.28°C is the best temperature for Union fermentation of Lactobacillus paralimentarius 412 and Anqi's yeast ferment. The speed of acid production is significantly higher than Anqi's yeast alone in the sourdough. Anqi's yeast was fermented sourdough the P is 35, but co-fermentation made the p reach 99. When glucose added in sourdough will make the L and W reach respectively 37 and 121. High-gluten flour can help Anqi's yeast and Lactobacillus paralimentarius 412 to improve the quality of Chinese steamed bread.When initial biomiss of strain 412 is 109cfu/mL and the pH between 6.4-6.6, the quality of Chinese steamed bread reach the best.Addiingα-amylase et al in sourdough is good for biomiss of Lactobacillus paralimentarius 412 and improve flexibility, size, weight and Bee pore structure of Chinese steamed bread.The results showed that Lactobacillus paralimentarius 412 individually or joint with the Anqi's yeast fermentation, can play an active role in acidification of dough, the rheological properties of sourdough significantly impact and promote the improvement of sensory quality of Chinese steamed bread.