FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (2): 135-142.doi: 10.7506/spkx1002-6630-20191115-182

• Bioengineering • Previous Articles     Next Articles

Effect of Suantangzi Sourdough on the Quality of Bread

BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong   

  1. (College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
  • Online:2021-01-18 Published:2021-01-27

Abstract: This study aimed to study the microbial diversity of eleven samples of Suantangzi sourdough collected from different areas by high-throughput sequencing technology and to analyze the correlation between the population of the predominant microorganisms and bread quality. The results showed that six genera of lactic acid bacteria were identified from these samples, including Lactobacillus, Leuconostoc, Lactococcus, uncultured Streptococcaceae, Pediococcus and Streptococcus. Lactobacillus was detected in most of the samples. Thus, it was speculated to be the dominant bacterial genus of Suantangzi sourdough. Moreover, seven genera of yeast were also identified from these samples, including Candida, Pichia, Dipodasous, Zynosaccharomyces, Naumovozyma, Metschnikowia and Sugiyamaella. Both Candida and Pichia were detected in most of the samples, and they were speculated to be the dominant fungal genera of Suantangzi sourdough. The populations of lactic acid bacteria and yeast in Suantangzi sourdough were high, and the higher the yeast population, the lower the hardness, stickiness, and chewiness of bread, and the smaller the change in hardness and moisture during storage, indicating better bread quality.

Key words: Suantangzi; bread; microorganisms; baking properties; storage properties

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