The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

This study investigated the effects of mixed solid fermentation honeysuckle cereal flour with lactic acid bacteria and yeast on dough characteristics bread quality. Honeysuckle powder whole wheat were to make reconstituted flour, Lactobacillus plantarum implanted for fermentation. The dynamic rheological properties determined, including texture color; then, sensory evaluation antioxidant capacity determined. storage modulus (G′) loss (G″) increased gradually increase in content, tangent value, tanδ (G″/G′), was less than 1.0. value had no significant change (p > 0.05) content; L* decreased from 88.50 76.00, a* −1.87 0.79, b* 21.04 13.68 amount powder. When addition 4%, bright yellow gave off a hint bean flavor best taste hardness, chewiness, recovery when content range 0~4%, but elasticity antiaging activity significantly 0.05). It determined that 4%. microbial can improve quality enhance nutritional bread.