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首页> 外文期刊>American Journal of Health Research >Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread
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Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

机译：高粱和纳巴格（Zipziphusspina-Christi）纸浆水果乳酸菌发酵粉对小麦面包面团发酵特性，品质和保质期的影响

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Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between L. plantarum and L. brevis in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.
机译：使用植物乳杆菌和短乳杆菌由高粱和纳巴格粉生产酵母，并添加到基本面包配方中（添加量为10％和20％）。检查面团的发酵，小麦面包的品质和保质期。酸化特性（pH和总滴定酸度），细菌总数，发酵终产物（苹果酸，乳酸，乙酸，柠檬酸，琥珀酸，富马酸和乙醇）和可溶性碳水化合物（阿拉伯糖，半乳糖和葡萄糖）含量在高粱酸面团和纳巴格酸面团中均进行了测定。在高粱酸面团和纳巴格酸面团中，都观察到植物乳杆菌和短乳杆菌在酸化特性，发酵终产物和可溶性碳水化合物的利用率方面存在一些差异。与对照面团和面包相比，添加高粱和纳巴果酸发酵剂会逐渐降低pH值并提高TTA值。高粱和纳巴克酵母的添加显着降低了面团的吸水率，并且增加了最大气体发酵高度，总气体体积，气体滞留量，因此，高粱和纳巴克酵母具有改善面团发酵特性的积极作用。结果表明，用10％和20％的高粱和纳巴克酵母发酵剂制备的面团对面包的品质特性具有积极影响，而纳巴克酵母发酵剂在储存过程中显示出比高粱酸面团和对照样品更高的体积和水分含量以及更好的质地特性。

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