Science and Technology of Food Industry

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CN   11-1759/TS
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Effects of lactic acid bacteria on straight dough method bread quality[J]. Science and Technology of Food Industry, 2013, (10): 212-214. DOI: 10.13386/j.issn1002-0306.2013.10.052
Citation: Effects of lactic acid bacteria on straight dough method bread quality[J]. Science and Technology of Food Industry, 2013, (10): 212-214. DOI: 10.13386/j.issn1002-0306.2013.10.052
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Effects of lactic acid bacteria on straight dough method bread quality

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  • Lactic acid bacteria (LAB) was applied to make bread by straight dough method.The pH, total titratable acidity, and amino nitrogen content change of dough during fermentation were analized.The effects of the interaction between LAB and yeast on dough fermentation were discussed.Besides, the effects of the addition of lactobacillus on the specific volume, hardness, springiness, chewiness and taste of bread were determinated.The results showed that the 10%～30%addition of LAB could improve the bread quality, and the 20%addition was the best.
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