College of Life Science, Yangtze University, Jingzhou, Hubei, China.
College of Animal Science, Yangtze University, Jingzhou, Hubei, China.
J Food Sci. 2022 Apr;87(4):1823-1836. doi: 10.1111/1750-3841.16082. Epub 2022 Mar 8.
Fermentation strains play a key role in the quality of bread. The combination of yeast and lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of bread. In this study, the dough was fermented to make bread by using single strain (Saccharomyces cerevisiae, mode A), the combination of two strains (S. cerevisiae and Lactiplantibacillus plantarum, mode B; S. cerevisiae and Lactobacillus delbrueckii, mode C), or three strains (S. cerevisiae, L. plantarum, and L. delbrueckii, mode D). The specific volume, texture, and aroma substances of bread were evaluated. The possibility of mixed fermentation of selected yeast and LAB to replace natural fermentation dough was evaluated. The results showed that the specific volume of bread in mode B was 15.2% higher than that of mode A. The structure was softer and the taste was more vigorous in mode B bread. The content of volatile compounds was highest in mode B bread among the four mode bread. The characteristic flavors were ethyl 2-hydroxypropionate and z-3-hexenol. The cofermentation in mode B made the bread aroma richer and gave better aroma characteristics to bread. Therefore, the fermentation of S. cerevisiae and L. plantarum can be recommended to replace naturally fermented dough to improve the quality of bread. PRACTICAL APPLICATION: L. plantarum and L. delbrueckii, separately or together, assisted in yeast fermentation to make bread. The specific volume, texture, and aroma substances of bread were evaluated to replace natural fermented dough with mixed fermentation. L. plantarum-assisted yeast fermentation improved the specific volume, texture, and aroma of bread. The characteristic flavors were ethyl 2-hydroxypropionate and z-3-hexenol in bread. Therefore, the fermentation of S. cerevisiae and L. plantarum could replace naturally fermented dough to improve the quality of bread.
发酵菌株在面包质量中起着关键作用。酵母和乳酸菌（LAB）的组合可以有效改善面包的功能和营养特性。在这项研究中，使用单菌株（酿酒酵母，模式 A）、两种菌株（酿酒酵母和植物乳杆菌，模式 B；酿酒酵母和德氏乳杆菌，模式 C）或三种菌株（酿酒酵母、植物乳杆菌和德氏乳杆菌，模式 D）发酵面团来制作面包。评估了面包的比容、质地和香气物质。评估了选择的酵母和 LAB 混合发酵替代天然发酵面团的可能性。结果表明，模式 B 的面包比容比模式 A 高 15.2%。模式 B 面包的结构更柔软，口感更浓郁。四种模式面包中，模式 B 面包中的挥发性化合物含量最高。特征风味是乙基 2-羟基丙酸酯和 z-3-己烯醇。模式 B 中的共发酵使面包香气更丰富，赋予面包更好的香气特征。因此，推荐使用酿酒酵母和植物乳杆菌发酵来替代天然发酵面团，以提高面包的质量。
植物乳杆菌和德氏乳杆菌单独或联合辅助酵母发酵制作面包。评估面包的比容、质地和香气物质，用混合发酵替代天然发酵面团。植物乳杆菌辅助酵母发酵提高了面包的比容、质地和香气。面包中的特征风味是乙基 2-羟基丙酸酯和 z-3-己烯醇。因此，酿酒酵母和植物乳杆菌的发酵可以替代天然发酵面团来提高面包的质量。
