茶点对液体酵母制备的影响

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-10-07 DOI:10.15586/ijfs.v34i3.2217

Aniello Falciano, A. Romano, B. E. García‐ Almendarez, C. Regalado-González, P. Di Pierro, P. Masi

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引用次数: 0

摘要

本研究以意大利和墨西哥小麦粉为原料，研究了在制作液体酵母过程中，茶点对内源微生物生长的影响及其对酵母理化性质(pH值、可滴定酸度、水分活度、水分含量和还原糖)的影响。制备液体酵母(DY 200)，在20℃下孵育6 d。这些酸奶每天都被刷新，并与未刷新的酸奶进行比较。初步结果表明，在微生物生长过程的早期阶段，墨西哥小麦粉酵母中的微生物数量要多于意大利小麦粉酵母。然而，6天后，两种酵母(意大利和墨西哥)的微生物数量在刷新或未刷新的样品中没有显著差异。同样，理化性质也没有显著差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of the refreshment on the liquid sourdough preparation

The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.