2014•Shipin yu fajiao gongyeRequires access
The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method
Fang Jin
Open publisher page 0 citations
Abstract
Lactic acid bacteria was applied to make bread by straight dough method,and then the storage experiments were done. The moisture,specific volume,hardness,springiness,chewiness and sensory of bread were analyzed and compared. The results showed that,lactic acid bacteria could delay bread staling. 10% ~ 30% additions of lactic acid bacteria were preferred well,and 30% addition was best.