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标题：Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae
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作者：Ramita Supasil ; Uthaiwan Suttisansanee ; Chalat Santivarangkna 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：14
DOI：10.3390/foods11142071
语种：English
出版社：MDPI Publishing
摘要：Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.
关键词：Pyrus pyrifolia;Camellia sinensisvar.assamica;fermentation;nutritive composition;physical properties;chemical properties;antioxidant activities;sensory properties;shelf-life