Xu Dan, Zhang Yao, Tang Kaixing, Hu Ying, Xu Xueming, Gänzle Michael G
National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Front Microbiol. 2019 Sep 10;10:2113. doi: 10.3389/fmicb.2019.02113. eCollection 2019.
In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. , , , and DSM20451 and LS8 were used in different combinations to ferment wheat sourdough. produced the highest amount of CO among all strains and thus enhanced bread volume and crumb texture. also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread volume. The role of thiol exchange reactions on bread quality differs between long fermentation sourdough and straight dough with baker's yeast only. The influence of different starter cultures on wheat sourdough bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.
在本研究中，使用酵母和乳酸菌的混合发酵剂制作I型酸面团面包，以评估它们改善面包品质和增加风味挥发物含量的能力。使用DSM20451和LS8以及其他菌株以不同组合发酵小麦酸面团。在所有菌株中，[具体菌株1]产生的二氧化碳量最高，从而增加了面包体积和面包心质地。[具体菌株2]还提高了面包面团中的游离硫醇水平，并且本研究证实硫醇积累与麦谷蛋白大聚合物（GMP）含量或面包体积没有强烈关联。硫醇交换反应对面包品质的作用在长时间发酵的酸面团和仅使用面包酵母的直接面团之间有所不同。通过顶空固相微萃取和气相色谱/质谱分析（SPME-GC/MS）确定了不同发酵剂对小麦酸面团面包挥发物的影响。用乳酸菌和酵母组合发酵的酸面团面包具有更复杂的挥发物谱，尤其是在酯类方面。
