Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

中文翻译：

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添加植物乳杆菌dy-1发酵小麦胚芽提高面包品质

发酵被认为是提高食品原料营养和感官质量的有效方法。本文采用植物乳杆菌 dy-1 发酵制备发酵小麦胚芽 (FWG)，并将其添加到面包制作中以提高营养和品质。将1%至6%的FWG添加到面包制作原料中，以相似量的生小麦胚芽（RWG）作为对照，未添加胚芽的小麦粉作为空白。然后，通过营养、质地和风味分析评估面包质量。结果表明，4%的FWG添加量具有增加比容、减缓老化过程、改善面包色泽的能力。在 FWG 面包中观察到游离氨基酸含量显着增加，有助于丰富面包中的风味物质。面包的风味分析表明，与 RWG 面包相比，FWG 面包中存在更多的挥发性化合物，主要是醇和醛。在发酵过程中，降低pH值，提高总滴定酸度(TTA)，抑制微生物的生长。因此，添加FWG不仅可以增强其营养特性，还可以改善面包的风味、品质和结构特征。此外，它表现出良好的可用性，可延长面包的保质期。降低pH值，提高总滴定酸度（TTA），抑制微生物的生长。因此，添加FWG不仅可以增强其营养特性，还可以改善面包的风味、品质和结构特征。此外，它表现出良好的可用性，可延长面包的保质期。降低pH值，提高总滴定酸度（TTA），抑制微生物的生长。因此，添加FWG不仅可以增强其营养特性，还可以改善面包的风味、品质和结构特征。此外，它表现出良好的可用性，可延长面包的保质期。