不同发酵菌对油莎豆酸面团特性的影响研究

Study on the effects of different fermentation bacteria on the properties of Cyperus esculentus sour dough

研究植物乳杆菌(LP)和融合魏氏斯菌(WC)对油莎豆酸面团的糊化特性、流变学特性、消化特性及其馒头质构指标的影响。结果表明:与未发酵油莎豆面团相比,油莎豆酸面团的糊化特性和黏弹性均有所提高,热稳定性降低,更易糊化。通过添加LP或WC发酵后的酸面团可有效增强面团的内部结构,从而减缓面团发生形变,制作的油莎豆酸面团馒头更加柔软、更有弹性,食用品质和抗消化性能大大提高。

The effects of Lactobacillus plantarum(LP)and Weisseria fusiformis(WC)on the gelatinization characteristics,rheological properties,digestion properties of Cyperus esculentus sour dough and texture characteristics of Cyperus esculentus sour dough steamed bread were studied.The results showed that com-pared with unfermented Cyperus esculentus sour dough,the gelatinization characteristics and viscoelastici-ty of Cyperus esculentus sour dough were improved,and the thermal stability was reduced,and it was eas-ier to gelatinize.By adding LP or WC fermented sour dough,the internal structure of the dough could be effectively strengthened,thus slowing down the deformation of the dough.The steamed bread made with Cyperus esculentus sour dough was softer and more elastic,and the eating quality and digestive resistance were greatly improved.