Abstract:In order to improve the comprehensive development and utilization of Premna puberula Pamb. (P. puberula) resources, the fermented bread was produced by the leaves juice of P. puberula, wheat flour and strains. The production process of bread was screened according to the solid-to-liquid ratio of P. puberula leaves juice, amount of starter culture, amount of white granulated sugar, baking time, and baking temperature. Furthermore, the effects of P. puberula leaves juice, the amount of Lactobacillus sakei-DPC addition, the amount of Saccharomyces cerevisiae-L23 addition, and baking time on the fermented bread of the P. puberula leaves were further studied to determine the optimal production process. The results showed that the solid-to-liquid ratio, Lactobacillus sakei, Saccharomyces cerevisiae, sugar, baking time, and temperature all affected the quality of fermented bread of P. puberula leaves. Furthermore, the optimal process was determined as a solid-to-liquid ratio of 1 g∶8 mL, 100 mL of Lactobacillus sakei, 700 mL of Saccharomyces cerevisiae, and a baking time of 25 min, achieving a score of 82.59. Physicochemical analysis of the bread under these optimized conditions demonstrated that the fermented bread of P. puberula leaves met the requirements of the national standard. Besides, the addition of P. puberula leaves juice could improve the content of active ingredients and antioxidant capacity. The research could provide technical references for the utilization of P. puberula resources.
