Application Of Lactic Acid Bacteria Starter For Bread Fermentation

This paper applies lab homemade FFD20100205Lactobacillus Bacteria Powderpreparation of Lactic acid bacteria starter, and applied to rapid fermentation, sponge-doughmethod and cold fermentation of bread fermentation. Study the fermentation characteristics oflactic acid bacteria fermentation agent on the dough, by determination of fermentation doughpH, titratable acidity, amino acid nitrogen content and the dough volume changes. Bymeasuring the specific volume of bread, acidity, texture (including hardness, springiness andchewiness), as well as sensory evaluation, study the effect of lactic acid bacteria starter onbread quality. Study the effect of lactic acid bacteria starter on bread storage characteristics,by determining of bread moisture and texture (including hardness, springiness, chewiness)changes during the storage.Used FFD20100205fermentate for6hours could get lactic acid bacteria starter, theviable count of lactobaillus closed to the highest value109cfu/g, pH value was4.55, titratableacidity and amino acid nitrogen were52.0°T and0.0672%, conducive to the bread flavorsubstances formation in the bread-making process.Applied in the rapid fermentation, lactic acid bacteria starter could effectively promotethe dough acidification; improve bread quality and anti-aging ability. The experimental resultsshow that, the lactobacillus starter addition of20%to30%, the best bread affects of qualityimprovement; the fermentation agent dosage of30%, the best bread anti-aging ability.Found in the kinds of sponge-dough fermentation, the sourdough in the production oflactic acid bacteria ferment and yeast added simultaneously could achieve the best effect;lactic acid bacteria starter could promote the dough continued acidification. When thelactobacillus starter addition was3%to6%, the bread quality improvement effect was best,but when the addition was9%, the breads were harder and more acid, also poorer storagecapacity.Refrigerated fermentation dough with lactic acid bacteria starter in refrigerated within3dhad rapid acidification; yeasts and lactic acid bacteria in refrigerated dough kept stablenumber of viable cells, maintaining at1.0×10~8～1.5×10~8cfu/g and7×10~7～2.0×10~8cfu/g. Whenthe lactobacillus starter addition was3%to9%, and the dough refrigerated time wasr0d to5d,the better bresd quality was got, inside, the addition of6%, the dough refrigerated3d, thebread quality best.