Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process

doi:10.11924/j.issn.1000-6850.casb17070012

Abstract

Abstract: To improve the sensory quality of the steamed buns with green wheat berry, the dough was researched as the object to investigate the correlation of microflora with biochemical index(moisture、TTA、pH) and sensory quality of the steamed buns. The result displayed that with the time delayed, the number of acetic acid bacteria and total acid slowly rised, pH showed a downward trend; The amount of yeast, lactic acid bacteria and then decreased, reached the maximum value in proofing 40min, at the highest water content. Correlation analysis shows that, the microflora and biochemical index and sensory quality were correlated. The total number of bacteria was highly significantly associated with pH (p<0.01), which was significantly associated with water content, total acid and sensory quality(p<0.05); yeast was highly significantly associated with pH, water content and sensory quality. The lactobacillus was highly significantly related to the quality of the senses; The acetic bacteria was significantly associated with pH and total acid. When the dough was fermented at 40min, the steamed buns with green wheat berry had the highest sensory score of 82.75; the most influential factors in the sensory quality of the steamed buns with green wheat berry were the yeast and lactobacillus.

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