Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality
WANG Jin-hui1, WANG Yu1, FANG Jia-jun2, XIONG He-sheng2, TU Jin1, XIAO Jian-hui1*
(1. School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; 2. Jiangxi Red Bud Taro Engineering Technology Research Center, Nanchang, Jiangxi 334000, China)
Abstract: In order to broaden the use of taro paste resources and improve its nutritional value, taro paste was used as a fermentation substrate and fermented by Lactobacillus plantarum type TR22, followed by adding it to the dough to make bread. Based on the changes in the nutrient composition of the substrate during the fermentation process, the effects of different additions (0%, 5%, 10% and 15%, w/w) of taro paste on the flour properties, rheological properties and bread quality were investigated. The results showed that taro paste fermented by Lactobacillus fermentation had up to 8.39×106 CFU/mL of Lactobacillus colonies, 5.21 mg/g of lactic acid and 4.96 mg/g of acetic acid, respectively, and extracellular polysaccharides increased from 1.43 to 2.38 g/kg, with varying degrees of increase in amino acid content. The addition of fermented taro paste enhanced the water absorption, elasticity and softness of the dough, and to some extent increased the specific volume and air holding capacity of the bread, resulting in a softer state of organization and a reduction in the number of air holes in the core capsule. In conclusion, the addition of Lactobacillus fermented taro paste can improve the quality of bread, providing a theoretical basis for the use of fermented taro paste in bread products.
Key words: lactic acid bacteria; fermented taro paste; dough; bread; textural properties
Chinese Library Classification Number: TS215
Documentary Identification Code: A Article ID: 1007-7561(2024)06-0099-09
Published time on CNKI: 2024-11-07 10:53:21
Published address on CNKI: https://link.cnki.net/urlid/11.3863.TS.20241106.1724.018
