酸面粉起料培养和面包制造过程对全麦面包的影响与粉消化能力相关的面包特性
Celine Verdonck1, Eline Lambrechts1, Ines Pradal2
1Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.
Current research in food science
|October 20, 2025
概括
酸面粉发酵和面包制作过程影响全麦面包的特性. 使用特定酵母酵母的长时间发酵显示,耐药粉的微小,无意义的增加,这表明潜在的增强健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 酸面粉发酵涉及影响面包特性的微生物.
- 全麦面包的营养价值可以通过发酵过程来调节.
- 粉的消化能力和耐性粉含量是面包的关键健康相关特征.
研究的目的:
- 调查不同酸面粉初始培养和面包制作工艺对全麦面包特性的影响.
- 为了分析在不同发酵条件下生产的全麦面包体外粉消化动力学.
- 为了确定酸面粉对全麦面包中耐性粉形成的影响.
主要方法:
- 全麦麦酸面粉是使用特定的微生物菌株 (Fructilactobacillus sanfranciscensis,Maudiozyma humilis,Pediococcus pentosaceus,Companilactobacillus crustorum,Wickerhamomyces anomalus) 和面包酵母制备的.
- 采用了两种不同总发酵时间 (100分钟和530分钟) 的面包制造工艺.
- 测量了面包的特性 (具体体积,pH,酸度,阿拉比诺基兰) 和体外粉消化.
主要成果:
- 酵面类型和发酵过程显著影响了面包的特征,如特定体积,pH值,可定位的酸度和可在水中提取的阿拉比诺基兰.
- 在所有测试的面包类型中,体外粉消化在30分钟内达到平原.
- 长期发酵的面包中含有Companilactobacillus crustorum和Wickerhamomyces anomalus酵母的耐性粉含量略高 (10.9%),与面包师酵母面包 (7.1%) 相比,尽管这种差异在统计学上并不显著.
结论:
- 酸面粉发酵和过程参数影响全麦面包的物理和化学特性.
- 虽然没有观察到粉消化速率的显著差异,但特定的酸面粉菌株和延长的发酵显示出增加耐药粉的潜力.
- 需要进一步的研究来优化酸面粉发酵,以最大限度地提高促进健康的化合物,如全麦面包中的抗性粉.
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