Study on the Influence of Fermented Perilla Powder on the Bread Storage Quality

Bacillus coagulans and Kluyveromyces lactis with a ratio of 1:1 as mixed fermentation strain,1:2.5 ratio of water,12% inoculated quantity,the Perilla meal powder was fermented at 33 ℃,48 h. The fermented Perilla powder was added to the bread flour,using LF-NMR techniques and differential scanning calorimeter,the effect of different content of fermented Perilla powder on the moisture distribution,the migration regularity,water retention,starch aging enthalpy and the fat oxidation degree of bread during storage period were studied. Experimental results showed that the bread water loss,aging degree,branched chain starch aging enthalpy,fat oxidation degree(TBA)value,bread gradually decreased with the increase of fermented Perilla powder. Compared with control group,the water retention,aging degree of starch aging enthalpy,bread aging and the fat oxidation degree of the bread contained with fermented Perilla meal powder were better than those of bread contained with Perilla meal powder. The storage water retention,aging degree,starch aging enthalpy and fat oxidation degree index of fermented powder bread were better than that of blank group with unfermented perilla powder bread,the maximum values were reduced by 9.84%,55.56%,69.18% and 58.18% respectively,which were superior to unfermented Perilla bread(control group),the maximum values were reduced by 11.29%,12.5%,47.66% and 7.35% respectively.