Effect of tartary buckwheat sourdough fermented by different exogenous lactic acid bacteria on antifreeze property of frozen dough

Abstract

In this study, tartary buckwheat combined with compound strains was fermented to make sourdough and applied to improve frozen dough. The results showed that the compound bacteria had a certain synergistic effect, and the bacterial colony growth in tartary buckwheat substrate was better than single bacteria, especially in LF+WC group, the lactic acid bacteria growth rate was the fastest, and a large amount of fructose (11.82 mmol/kg) and EPS (3.132 g/kg) were generated after 12 h fermentation. In addition, the binding water content of tartary buckwheat sourdough in LF+WC group decreased by 0.48%, content of non-flowing water and free water increased by 0.18% and 0.3%, respectively, the glutenin subunit degradation was less, α-helix and β-rotation content decreased by 0.43% and 2.34%, respectively, after 13 weeks of freezing. So that gluten can maintain a more uniform and regular network structure. Therefore, LF+WC tartary buckwheat sourdough has good antifreezing protection effect.

Keywords

• Compound lactic acid bacteria
• Tartary buckwheat sourdough
• Frozen dough
• Gluten protein