Effect of Sourdough Fermented by Lactobacillus on the Quality of Green Wheat Kernel Bread

In this study,Lactobacillus plantarum was used to ferment sourdough to made green wheat kernel sourdough bread and the effect of sourdough on the quality of bread was studied. The texture,slow digestible starch content(SDS),volatile flavor compounds and sensory evaluation of samples were determined. The results showed that the addition of sourdough could significantly reduce the hardness,chewiness and increase the elasticity of the samples(P<0.05). The sensory score of bread was closer to wheat bread,and there was no significant difference between green wheat kernel sourdough bread and wheat bread(P>0.05). During the storage,the content of SDS in the sourdough bread was lower than others,which indicated that the addition of sourdough could delay the aging of the bread.32,42 and 46 flavor compounds were detected in wheat bread,green wheat kernel bread and sourdough bread respectively,there were 15 kinds of compounds in all bread,which showed that the addition of sourdough increased the kinds of volatile flavor compounds in bread and improved the flavor of bread. The results showed that the addition of sourdough could effectively improve the quality of green wheat kernel bread.