Non-pasteurisation process development and its application for wheat bran sourdough fermentation

摘要

After a lot experiments from an Erlenmeyer to a 60 l scale, there is good aroma and no contamination in the non-pasteurisation process. Compared with a pasteurised process, the flour media had a much lower viscosity, and much less damage of the flour granules was observed through a microscope. The more interesting result was that a 20 percent higher TTA was reached in the non-pasteurisation process. From various tests with alternative flour substrates (wheat bran and wheat germ), REM and GER were good substitutes of YE. In the optimised medium (16 percent REM and 4 percent GER), S16-6 reached a total titratable acidity(TTA) value of 215 ml/10g and a lactic acid production of 3.58