CAJ | 학술논문

通过面包的焙烤试验和质地分析，研究添加植物性乳酸菌对面包品质的影响．结果表明，植物性乳酸菌可改变面团的流变学特性，适量添加可改善面包的品质和组织结构，对增加成品的蛋白质含量，提高面包营养和感官品质有促进作用．
통과면포적배고시험화질지분석，연구첨가식물성유산균대면포품질적영향．결과표명，식물성유산균가개변면단적류변학특성，괄량첨가가개선면포적품질화조직결구，대증가성품적단백질함량，제고면포영양화감관품질유촉진작용．
According to the baked bread experimentation and texture profile tests, the influence on the bread quality by adding different proportional lactobacillus fermentum into the production of the bread were studied. The results showed that the feasible Lactobacillus fermentum had important effect on rheological property of the dough which improved the bread quality, especially the structure and composition of protein and the water absorption of bread, and also lead to the increase of bread nutrition and sensory characteristics simultaneously.