Application of Composite Strain Fermentation in Steamed Bread

In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis fermented steamed bread (JM), Kazachstania humilis-Lactobacillus plantarum fermented steamed bread (JZ), Kazachstania humilis-Weissella cibaria fermented steamed bread (JS) and industrial sourdough steamed bread (LM) were analyzed and compared for the pH value, titratable acidity (TTA), dough fermentation power, specific volume, color difference, texture, electronic nose sensing value and sensory evaluation. The results showed that compared with LM group, pH of the experimental steamed bread was lower (5.47~5.67), the pH of steamed bread in the FP group significantly decreased by 13.6% (PPKazachstania humilis, Lactobacillus plantarum and Weissella cibaria were added at the same time. The L* values of FP steamed bread and AQ steamed bread were significantly higher than those of LM group (PLactobacillus plantarum could significantly (PKazachstania humilis could not only significantly (PWeissella cibaria could significantly (P<0.05) affect the color and textural property of steamed bread. Therefore, we can get good quality, good chewing, white and shiny steamed bread through the combination of three kinds of sourdough flavor starters. The experimental results can provide theoretical support for the standardized production of sourdough flavor starters.