酸面团发酵技术应用研究进展

Progress in application of sourdough fermentation technology

酸面团发酵技术是一种传统的生物加工技术,但目前又拓展了新的内容。本文介绍了酸面团发酵技术在提高发酵产品的营养价值、改善焙烤产品的流变学特性与感官品质、延长产品的货架期、制备低血糖生成指数的面包及研制可供乳糜泻患者安全食用的低致敏焙烤产品等方面的应用,并对目前酸面团发酵技术所具有的优势和存在的问题进行了总结和分析。总之,酸面团发酵技术在食品工业中的应用前景广阔,值得深入研究。

Sourdough fermentation is a traditional biotechnology, and it is developed with modern technology.This paper introduced the applications of sourdough fermentation technology, including enhancing the nutritional value of fermentation foods,improving the rheological properties and sensory qualities of baked products, preparing low glycemic index of bread and developing low sensitized baked products for celiac disease patients.Moreover,the advantages and problems existing in the sourdough fermentation technology were also summarized and analyzed. In conclusion,sourdough fermentation technology had a widely application prospect in the food industry, and it was worth further being studied.