Fermented Dough Properties Of Torulaspora Delbrueckii And Its Influence On The Quality Of Chinese Steamed Bread

In addition to Saccharomyces cerevisiae,the traditional steamed bread dough starter also contains a variety of non-saccharomyces cerevisiae.Their role in influencing dough fermentation and determining steamed bread quality can not be ignored.In this study,Torulaspora delbrueckii was isolated from traditional starters and its basic characteristics such as sugar utilization,acid production and gas production were investigated in the fermentation of steamed bread dough,and the quantitative changes were investigated.And its effect on the quality of steamed bread.The aim is to provide a reference for the research on the application of Torulaspora delbrueckii in the food field.The characteristics of the dough were evaluated by adding T.delbrueckii fermentation dough,S.cerevisiae fermentation dough,and mixing in different ratios of the two yeasts.During fermentation 30 min phase,T.delbrueckii ferments similarly to S.cerevisiae;the results of glucose metabolism show that the proportion of S.cerevisiae is high and the reducing sugar content of the fermented dough(YT-10 and 5:1)shows a downward trend,while T.delbrueckii fermentation dough contains a large amount of reducing sugars,among which the content of maltose is the most prominent.Compared with S.cerevisiae,the addition of T.delbrueckii has a greater influence on the moisture migration of the dough;The addition of T.delbrueckii dough can increase the essential amino acid content in the later stage of fermentation,and the addition of two yeasts also increase the essential amino acid content;Compared to S.cerevisiae,the acidity of fermented dough produced by the addition of T.delbrueckii alone is associated with an increase in the amount of lactic acid in the dough system.During the fermentation process,the number of yeasts in the dough fermented with S.cerevisiae or T.delbrueckii alone increased and then stabilized.The number of yeasts mixed in different proportions of the two yeasts showed an increasing trend;the amount of lactic acid bacteria was in the fermentation process.The process gradually increases,and the bacterial composition in the dough system is more abundant as the fermentation time increases.Adding T.delbrueckii fermentation dough alone,the number of lactic acid bacteria is high and bacterial composition is rich in fermentation for 12h.The SPME-GC-MS technique was used to determine the volatile flavor compounds produced by T.delbrueckii,S.cerevisiae fermentation and the production of steamed bread with different proportions of two yeasts.The number of flavor substances detected by T. delbrueckii steamed bread was the highest,with a total of 30 species.Mixing the proportions to make a steamed bread can improve the quality and flavor of the steamed bread.