【摘要】 该文研究复合菌种发酵对青稞面团质构特性的影响。以青稞粉和高筋小麦粉为原料，pH值和持气性为指标，筛选最佳发酵菌种组合；以硬度、弹性为指标，采用单因素试验考察发酵时间、复合菌种接种量、复合菌种质量比和青稞粉添加量对面团特性的影响，并采用正交试验优化复合菌种发酵青稞面团工艺。结果表明，最佳发酵工艺为发酵时间2.0 h、复合菌种接种量2.5%、菌种（高活性干酵母∶植物乳杆菌）质量比3∶2、青稞粉添加量30%。该条件下面团弹性较好、硬度较低，具有发酵的香气以及较浓厚的青稞风味，适合用于制作烘焙产品。更多还原

【Abstract】 The effects of fermentation with mixed strains on the texture characteristics of highland barley dough were studied. Highland barley flour and high gluten wheat flour were fermented with mixed strains,and the optimal strain combination was determined with pH and gas holding capacity as indicators. With hardness and elasticity as indicators,single factor experiments were carried out to study the effects of fermentation time,strain addition amount,strain proportion,and highland barley flour addition amount on the dough characteristics. The orthogonal test was conducted to optimize the fermentation process. The results showed that fermentation of highland barley flour added at 30% with highly active dry yeast and Lactobacillus plantarum(3∶2)at an inoculation amount of 2.5% for 2.0 h had the best performance. The dough produced under these conditions had good elasticity,low hardness,fermented aroma and strong highland barley flavor,being suitable for baking products.更多还原