Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

被引：18
|
作者：
Bartkiene, Elena [1 ]
Schleining, Gerhard [2 ]
Rekstyte, Toma [1 ]
Krungleviciute, Vita [1 ]
Juodeikiene, Grazina [3 ]
Vaiciulyte-Funk, Lina [4 ]
Maknickiene, Zita [5 ]
机构：
[1] Lithuanian Univ Hlth Sci, LT-47181 Kaunas, Lithuania
[2] Univ Nat Resources & Life Sci, A-1190 Vienna, Austria
[3] Kaunas Univ Technol, LT-50254 Kaunas, Lithuania
[4] Kaunas Univ Technol, Food Inst, LT-51180 Kaunas, Lithuania
[5] Lithuanian Res Ctr Agr & Forestry, Voke Branch, LT-08125 Vilnius, Lithuania
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 12期
关键词：
Lactobacilli; lupine; solid-state fermentation; the rheological properties of doughs; wheat bread; LACTIC-ACID BACTERIA; WHEAT-FLOUR DOUGHS; RHEOLOGICAL PROPERTIES; GLUTEN HYDROLYSIS; D(-)-LACTIC ACID; FERMENTATION; PROTEINS; ENZYMES; DEPOLYMERIZATION; ACIDIFICATION;
D O I：
10.1111/ijfs.12257
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this research was to study the effects of solid-state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P.acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L.sakei (187.1 +/- 8.6PUg(-1)), and the highest amylase activity, by P.pentosaceus (155.8 +/- 7.5AUg(-1)). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L.sakei, P.pentosaceus and P.acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat-lupine bread quality.
引用
收藏
页码：2613 / 2620
页数：8
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