How the sourdough may affect the functional features of leavened baked goods
How the sourdough may affect the functional features of leavened baked goods
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DOI：
10.1016/j.fm.2013.04.012
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发表时间：
2014-02-01
影响因子：
5.3
通讯作者：
De Angelis, Maria
中科院分区：
文献类型：
--
作者：
Gobbetti, Marco;Rizzello, Carlo G.;De Angelis, Maria
酵母发酵是最古老的食品生物技术之一；人们对其进行了研究，最近又重新发现了它对发酵烘焙食品的感官、结构、营养和保质期特性的影响。酸化、蛋白水解和多种酶的激活以及微生物代谢物的合成在酸面团发酵过程中引起多种变化，影响面团和烘焙良好的基质，并影响营养/功能质量。目前，文献中的结果特别丰富，表明酸面团发酵如何影响发酵烘焙食品的功能特征。以预处理原材料的形式，通过酸面团发酵可以稳定或增加麸皮部分和麦芽的功能价值。酸面团发酵可以降低烘焙食品的血糖反应，改善膳食纤维复合物和植物化学物质的特性和生物利用度，并可以增加矿物质的吸收。酵母发酵过程中的微生物代谢还可能产生新的营养活性化合物，例如具有各种功能的肽和氨基酸衍生物（例如γ-氨基丁酸），以及潜在的益生元外多糖。通过真菌蛋白酶和选定的酵母乳酸杆菌消化的小麦粉已被证明对乳糜泻患者可能是安全的。 (C) 2013 Elsevier Ltd. 保留所有权利。
Sourdough fermentation is one of the oldest food biotechnologies; which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., y-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients. (C) 2013 Elsevier Ltd. All rights reserved.