使用Bacillus spp.的使用 在烤中作为有益的发酵微生物
Maria Guadalupe Robles Hernandez1, Morgan Gerlinsky1, Justina S Zhang1
1University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
International journal of food microbiology
|March 8, 2024
概括
细菌发酵为改善面包质量和体积提供了清洁标签解决方案. 这种新的方法增强了烤制品,而不损害味道或质地,扩大了面包师的微生物选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 科学 科学 科学
背景情况:
- 最少加工的烤制品需要"清洁标签"功能成分来代替添加剂而不会损失质量.
- 使用Bacillus物种研究新型微生物发酵为提高面包质量提供了一个有希望的途径.
- 了解微生物发酵在面包中的作用对于开发改进的应用至关重要.
研究的目的:
- 评估Bacillus发酵作为改善面包质量的清洁标签方法的有效性.
- 评估细菌发酵对面包体积,保质期和腐烂的影响.
- 描述水溶性多糖在发酵诱导的面包改良中的作用.
主要方法:
- 使用小麦或麦面粉制备Bacillus velezensis FUA2155和Bacillus amyloliquefaciens Fad WE发酵剂.
- 在面包面团配方中加入细菌发酵剂 (2.5-20%) 和酵母面团 (10-20%).
- 分析面包的体积,保质期,菌破坏,以及水溶性多糖化合物成分 (阿拉比诺基兰).
主要成果:
- 在2.5%的剂量下,细菌酵素显著增加了白麦面包 (47.4%) 和小麦面包 (62.5%) 的体积.
- 更高的Bacillus发酵剂量延长了保质期,但降低了面包体积.
- 未发酵或酸面酵母麦提高了面包体积,并延迟了模具的腐烂.
- 阿拉伯诺基兰的溶解有助于增加小麦的体积,但不是麦发酵.
结论:
- 细菌发酵为提高面包质量和数量提供了一个可行的清洁标签策略.
- 细菌发酵的有效性因基质 (小麦与白麦) 和剂量而异.
- 这项研究扩大了适用于创新烤应用的微生物库,为传统添加剂提供了替代品.
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