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首页> 美国卫生研究院文献>Foods >Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

机译：面包面团中的运动发酵单胞菌：在蔗糖存在下面团发酵性能的表征

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摘要

, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to . Since is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of with and without sucrose were also investigated. Doughs leavened by without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO production (855 ± 136 mL). When sucrose was added, fermentative performances of significantly ( < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that with sucrose can be leavened in shorter time with respect to the sample without addition. did not benefit the sucrose addition in terms of CO production and retention, even if lag leavening time was significantly ( < 0.05) shorter (about the half) and time of porosity appearance significantly ( < 0.05) longer (about 26%) with respect to alone. Results demonstrate that in the presence of sucrose, can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.
机译：由于其发酵代谢的原因，在对有不良反应的人食用的发酵食品中有潜在的食品应用。由于不能利用面粉中存在的麦芽糖，因此研究了添加蔗糖（2.5 g / 100 g面粉）对面包面团发酵性能的影响。为了比较，还研究了有和没有蔗糖的膨松性能。未添加蔗糖发酵的面团显示出最低的高度发展（14.95±0.21 mm）和一氧化碳产生量（855±136 mL）。当添加蔗糖时，发酵性能显着提高（<0.05）（分别占产气量和滞留率的+ 80％和+ 85％），且面团的最大高度高2.6倍，结果表明用蔗糖发酵的时间可以缩短不添加样品的时间。即使延迟发酵时间显着缩短（<0.05）（大约一半），并且孔隙出现时间显着延长（<0.05）（大约26％），也不会从蔗糖的添加和保留方面受益。单独。结果表明，在蔗糖的存在下，可以有效地发酵面包面团，从而为无酵母发酵产品领域提供了创新的可能性。

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