| China is one of the largest consumer of wheat products,more than half of the people whose main food is wheat products.Fermented wheat food as the traditional staple food in China still occupies an important place in the dietary pattern of Chinese people.The tasted fermented wheat food consists of wheat flour as main material and yeasts as major starter,via dough modulation,forming,fermenting,and cooking.In China,steaming and baking are the most famous cooking methods for fermented wheat food.The two methods provide a lot delicious food,such as steamed bun,steamed twisted roll,flat cakes,and bread and so on.In addition,steam bread became one of the necessaries to consumer due to two main advantages: delicious and suitable taste and portability.The traditional steamed bread was fermented by sourdough starter,which results in fermentation time too long,unstable quality,and inconvenient storage.It is well known,yeasts fermented steam bread has shorter fermentation time.However,the disadvantages of the yeasts fermented steam bread are flat flavor and low nutritional value.In this investigation,based on previous studies,sense and nutritional quality of the steamed bread which was fermented by mixed yeasts and lactobacillus is evaluated and analyzed in order to improving the performance of starter.The overall goal of this project is to develop a mixed starter agent with shorter fermentation time,and tasted flavor products.After fermentation,adjusting the inoculating proportion and culture conditions.As follows: the inoculating proportion of four strains was determined as 10:2.5:16:1.Firstly,1% of Saccharomyces cerevisiae was inoculated in the MRS medium at p H 5,and cultured 5 hours at 25℃ and 150r/min in the oscillator.Then,inoculated and cultured 4 hours at 35℃ with no shaking.The last,continuing cultured 11 hours at25℃ and 150r/min in the oscillator.In this article,the taste and quality of steamed breads were compared between mixed starter agent and sole yeast,which was described by five aspects: texture analysis,amino acid analysis.In texture analysis,except the difference of adhesiveness is significant(p<0.05),remaining indexes are not significant(p>0.05).This study is unprecedented to completely analyze the texture,flavor and nutrition composition of steamed breads with mixed starter agent and with sole yeast.It provides important theoretical reference for mechanism investigation and appliance of mixed starter agent. |
