摘要
主要研究产胞外多糖植物乳杆菌对馒头品质的影响。选择不同的植物乳杆菌和酵母菌比例(0.01:1,10:1,100:1)(个/个)添加到馒头中,通过测量面团的pH、TTA值、还原糖含量,以及馒头的硬度和白度来评价添加产胞外多糖乳酸菌的馒头的品质。研究结果表明:植物乳杆菌∶酵母菌为100:1时对馒头的影响最大。
This study focused on the effect of exopolysaccharide-producing Lactobacillus planetarium on the dough fermentation and steamed bread quality. A different ratio to add Lactobacillus planetarium and yeast （0.01 ： 1, 10 ： 1,100 ： 1） to steamed bread was selected. Then the steamed bread quality by measuring the pH, TTA, and reducing sugar content of dough was evaluated, as well as the hardness and white degree of steamed bread. The results showed that in accordance with Lactobacillus planetarium ： yeast 100 ： 1 ratio, the impacted on steamed bread was the most obvious.
出处
《食品工业》
北大核心
2013年第4期138-140,共3页
The Food Industry
关键词
馒头
胞外多糖
植物乳杆菌
steamed bread
exopolysaccharide
Lactobacillus planetarium
