Effect of Lactic Acid Fermentation on the Quality of Cookies

Abstract:

Four youghort starters were used in cookie dough fermentation to study effect on quality. The forth agent was better than others. Fermentation conditions were optimized by single factor and orthogonal test，sensory scores、physicochemical indexes and change of microbial number of cookies with different storage time were determined. The results showed the best fermentation conditions were：fermentation temperature 42 ℃、fermentation time 4 h、inoculum concentration 4.5%. After fermentation the cookies tasted more fresh and crisp，sensory score was 90，control group's sensory score was 80. Reducing sugar content，fat，cholesterol of fermentation group were lower than control group about 2.67 g/hg，6 g/hg，205 mg/kg，and acrylamide content decreased. Lactic acid fermentation exhibited inhibitory effect against total colony counts and Escherichia coli groups，exhibited weak inhibitory effect against total molds. The study provides the theoretical foundation for the lactic acid bacteria used in the production of industrial cookies.