Research On The Optimization Of Bread Making Using The Natural Bacteria Liquid Of Raisins For Secondary Fermentation

Natural fermented bread has a large specific volume,good elasticity,natural flavor,natural flavor and quality can be better presented,it can satisfy the consumers' pursuit of natural,non-additive,nutritious and safe foods.This article uses raisins to cultivate the natural bacterium liquid to ferment and obtain the natural fermented noodles,and then uses the second fermentation to make raisin natural fermented bread.We studied the influence of factors such as the amount of natural fermented noodle,dough fermentation temperature,fermentation relative humidity and fermentation time on the quality of fermented bread.Using the bread elastic value as the response value,we set up a response surface test to optimize the production parameters of the second fermentation of raisins natural bacterial liquid.The results showed that the optimal process conditions for the amount of natural fermented noodles were 355 g,and the optimum process conditions for the fermentation temperature of the natural fermented noodles were 30°C.The optimal process conditions for the relative humidity of the natural fermented noodle were calculated is 78%,and the optimum process condition parameter for the fermentation time of natural fermentation is 4 hours and 20 minutes.In the experiment,we used headspace solid-phase microextraction GC-MS analysis to detect 56 kinds of volatile compounds in two kinds of breads produced by traditional fermentation and natural fermentation.Among them,34 volatile compounds were detected in traditional fermented breads,14 kinds of alkanes,4 kinds of esters,6 kinds of aldehydes,2 kinds of alcohols,2 kinds of olefins,2 kinds of naphthalenes,and the acids,ketones,amines,amides are all one.In the naturally fermented bread,46 volatile compounds were detected,including 20 types of alkanes,10 types of esters,5 types of aldehydes,2 types of alcohols,3 types of olefins,and 2 types of naphthalenes,and the cids,ketones,phenols,and pyrans are all one species.As a result,it was found that naturally fermented breads have a dramatic effect on the amount and relative content of their volatile compounds,as well as traditional fermented breads;many novel ester compounds are also found in natural fermented breads.For example,ethyl hexanoate,ethyl decanoate,ethyl tetradecanoate,and ethyl palmitate have important effects on the formation of special flavors of natural fermented bread.The relative content of volatile compounds in natural fermented bread is relatively balanced,and the fermentation flavor is rich.The mellow and wheat flavors are prominent.The internal and external color is pure.The sensory evaluation score is 88 points,which is 6 points higher than traditional fermented bread.Consumers prefer to choose it;The specific volume value of 3.69 was better than the traditional fermented bread with a specific volume value of 3.52,and the elasticity value of texture was 1.65,which was higher than traditional fermented bread.In addition,the values of hardness,chewiness,and cohesiveness were 18.93,4.51,and 0.12,which were lower than those of conventional fermented bread.Bread texture was superior to traditional fermented bread.The overall quality of natural fermented bread made after optimizing the process is better than traditional fermented bread.This article provides reference data for the production of naturally fermented bread,promotes the commercial production of naturally fermented bread,and meets consumers' needs for natural,nutritious,healthy and safe foods.