酸面团在馒头发酵中的应用研究进展

Research Progress on the Application of Sourdough in Steamed Bread Fermentation

酸面团是一种以乳酸菌和酵母菌为主要菌群的发酵剂,其在保留馒头作为传统食品原有特色的基础上,达到改善馒头品质并延长保质期的作用。酸面团发酵生产馒头过程中微生物代谢产生酸、醇、酯和胞外多糖等风味物质和营养物质,同时降解面筋蛋白改善馒头比容和质构特性。本文介绍了酸面团的发酵类型、主要微生物菌群及功能,从风味特性、表观特性及营养特性三个方面分析了酸面团发酵在馒头中的应用对其品质的改善作用,并提出酸面团发酵目前存在的加工工艺具有局限性等问题,为酸面团馒头工业化生产提供理论指导。

Sourdough is a kind of starter with lactic acid bacteria and yeast as the main flora.It can improve the quality of steamed bread and extend the shelf life on the basis of retaining the original characteristics of steamed bread as a traditional food.In the process of producing steamed bread with sourdough fermentation,microorganisms metabolize to produce acid,alcohol,ester and extracellular polysaccharides and other flavor substances and nutrients,while degrading gluten protein to improve the specific volume and texture characteristics of steamed bread.This paper introduces the fermentation type,main microbial flora and function of sourdough.It analyzes the improvement effect of sourdough fermentation on steamed bread from three aspects:flavor properties,apparent properties and nutritional properties.The current processing technology of fermentation has limitations and other problems,providing theoretical guidance for the industrial production of sourdough steamed bread.