Effects of Lactobacillus paracasei on Rheological Properties and Flavor of Wheat Fermented Dough

被引：0

作者：

Wang L. ^{[1
]}

Li J. ^{[1
]}

Xu F. ^{[1
]}

Yan Y. ^{[1
]}

Xiao X. ^{[3
]}

Wang S. ^{[4
]}

Ai L. ^{[5
]}

Wang H. ^{[2
]}

机构：

[1] College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing

[2] School of Food Science, Nanjing Xiaozhuang University, Nanjing

[3] College of Food and Biological Engineering, Jiangsu University, Zhenjiang

[4] Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang

[5] School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai

来源：

Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 07期

关键词：

Gas chromatography-mass spectrometry (GC-MS); Lactic acid fermentation; Lactobacillus paracasei; Rheological properties; Wheat dough;

D O I：

10.16429/j.1009-7848.2021.07.027

中图分类号：

学科分类号：

摘要：

This study aimed at the market vacancy of wheat Lactobacillus fermented dough and the application of Lactobacillus paracasei in food industry. Using high gluten wheat flour, Lactobacillus paracasei N1115 and N3117 as raw materials, the viscosity, rheological properties and flavor substances of wheat dough were determined by Mixolab mixing experiment, rotational rheometer frequency scanning experiment and gas chromatography-mass spectrometry(GC-MS). The results showed that the dough viscosity of wheat flour fermented with N1115 and N3117 mixed yeast was in the normal range, the farinograph tended to be stable, the gluten strength increased, and the processing characteristics were excellent. When N1115 and N3117 were added to wheat dough, the storage modulus G' and loss modulus G'' decreased, the weakening degree of gluten protein increased, and the rheological properties of dough decreased slightly. Through the GC-MS test, 28 flavor substances were detected in the wheat fermented dough mixed with N1115 and yeast, and 63 flavor substances were detected in the wheat fermented dough mixed with N3117 and yeast, and the content of ester in the dough was greatly increased, the flavor of the dough was more rich. © 2021, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：225 / 233

页数：8

共 22 条

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