不同发酵温度对食窦魏斯氏菌发酵酸面团性质及相应面包风味的影响

Fermentation temperature has great influence on volatile flavor compounds of lactic acid fermentation product. In this study, the sourdough and bread aroma properties fermented with Weissella cibaria strain 59 and San Francisco Lactobacillus were compared at different fermentation temperatures. The results showed that the fermentation quotient was comparative with those in sourdoughs at traditional fermentation temperatures (30℃), but a high reducing sugar and total free amino acids content were noticed. Volatile compounds content in the fermented sourdough breads was also impacted by fermentation temperature. Specific substances such as heptanal, 1-butanol-2-methyl-acetate, 5-heptyldihydro-2(3H)-furanone, (E)-2-Octenal, 1-heptanol were only detected in the sourdough breads under low-temperature fermentation using solid phase micro-extraction/gas chromatography-mass spectrometry (SPME/GC-MS) analysis. Meanwhile, the amount of the important volatile flavor compounds in sourdoughs at low fermentation temperatures (10, 20℃) were higher than the others. In comparison with J, W have stronger acidogenicity and could produce more reducing sugar and total free amino acids content, resulting in a richer flavor. Therefore, W showed stronger adaptability to low temperature.