کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6378053 | 1322335 | 2012 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
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کلمات کلیدی
RVATTALactobacillus sanfranciscensisLBRVolatiles profileRapid visco-analyzerSPMELAB - آزمایشگاهLactic acid bacteria - باکتریهای اسیدلاکتیکSpontaneous fermentation - تخمیر خود به خودیLactobacillus plantarum - لاکتوباسیلوسLactobacillus brevis - لاکتوباسیلوس اسیدوفیلوسSolid-phase micro-extraction - میکرو استخراج جامد فازSteamed bread - نان بخارپزtotal titratable acidity - کل اسیدیته تیتراژر
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effect of spontaneous and lactic acid bacteria (LAB) fermentation (Lactobacillus plantarum (LP), Lactobacillus sanfranciscensis (LS), Lactobacillus brevis (LBr) and Lactobacillus delbrueckii subsp bulgaricus (LB) strains) on the specific volume, crumb texture, volatiles profile and other aspects of steamed bread quality were studied. The addition of sourdough starter significantly decreased dough water absorption, development time and stability while increasing steam bread specific volume. The fermentation with LAB starters reached the desired pH 4 five times faster than the spontaneous starters. Steamed bread leavened with LS and LB starters had the softest crumb texture whereas LP and LBr starters produced the lowest setback viscosity. From the total of 77 compounds identified in sourdough steamed bread, ethanol and 3-methyl-1-butanol were the most abundant. All sourdough steamed breads had 22 compounds in common, which represented about 90% of the total peak area. But unique volatile compounds were present in sourdough steamed bread with different starters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 56, Issue 2, September 2012, Pages 127-133
Journal: Journal of Cereal Science - Volume 56, Issue 2, September 2012, Pages 127-133
نویسندگان
Chao Wu, Ruoshi Liu, Weining Huang, Patricia Rayas-Duarte, Feng Wang, Yuan Yao,