油副产品利用乳酸发酵增值:在小麦面包中应用的营养和技术方面
Jakub Roman Królak1, Agnieszka Makowska1, Katarzyna Waszkowiak2
1Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Molecules (Basel, Switzerland)
|January 10, 2026
概括
乳酸发酵改变了植物蛋糕中的生物活性化合物和脂肪酸. 虽然提高了一些化合物,但发酵蛋糕对面包质感产生了负面影响,尽管camelina蛋糕面包表现出了良好的品质.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养生物化学 营养生物化学
背景情况:
- 植物种子蛋糕是富含生物活性化合物的副产品.
- 乳酸发酵 (LAF) 可以改变食品成分的营养特征.
- 研究LAF对种子蛋糕的影响对于新型食品应用至关重要.
研究的目的:
- 评估 *Lactiplantibacillus plantarum* 发酵对黑,驼花,牛奶,晚蛋糕中的生物活性化合物和脂肪酸的影响.
- 为了评估这些发酵蛋糕作为小麦面包成分的适用性.
主要方法:
- 种子蛋糕经历了乳酸发酵,其中含有*Lactiplantibacillus plantarum*.
- 分析了生物活性化合物成分和脂肪酸概况.
- 小麦面包是用9%的小麦面粉替换成发酵或未发酵的蛋糕生产的.
- 评估了面包的质量参数,包括质地和体积.
主要成果:
- 发酵改变的生物活性化合物:卡梅林蛋糕中增加的黄酸/酸 (+30%),减少的胡卜素 (-30%),黑蛋糕中增加的4-基酸 (8倍),乳蛋糕中减少的酸 (-10%).
- 发酵增加了和脂肪酸 (SFAs) 和单不和脂肪酸 (MUFAs),同时减少了所有蛋糕中的多不和脂肪酸 (PUFAs).
- 与未发酵的蛋糕面包相比,带有发酵蛋糕的面包的具体体积减少,硬度,性和性增加.
- 卡梅琳娜蛋糕面包 (发酵和未发酵) 呈现出最有利的质地和体积.
结论:
- 乳酸发酵显著改变了植物种子蛋糕的生物活性和脂肪酸特征.
- 虽然发酵会对面包质感产生负面影响,但Camelina蛋糕显示了提高面包营养和物理性能的潜力.
- 需要进一步的研究来优化发酵和蛋糕的结合,以提高面包的质量.
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