酸面团的功能特性及其在豆类和碾磨副产品中应用

Functional Characteristics of Sourdough and the Application in Beans and Milling By-products

酸面团发酵影响烘焙食品的流变学特性、感官品质和货架期等,并能够有效改善烘焙食品的功能、营养及应用品质。酸面团发酵在延长烘焙食品保质期,改善风味,延缓面包老化,降低血糖指数,增加矿物质生物利用度和降低面筋含量等诸多方面发挥积极作用。同时,酸面团发酵可减少食品中盐含量以防止高血压,预防并改善肠易激综合征,促进生物活性化合物的合成/释放,特别是酚类化合物的代谢,并在提高非传统食品(豆类)和碾磨副产品(麸皮和胚芽)的开发潜力方面极具应用优势,这为酸面团系列产品的应用开发、品质提升及其功能特性研究提供新的思路。

Sourdough fermentation affects the rheological,sensory and shelf-life attributes of baked goods,and can effectively improve the functional,nutritional and application quality of baked goods.Sourdough fermentation plays a positive role in extending the shelf life of baked goods,improving flavor,delaying bread aging,reducing glycemic index,increasing mineral bioavailability,and reducing gluten content.At the same time,sourdough fermentation could reduce salt content in foods to prevent hypertension,improve irritable bowel syndrome,and promote synthesis/release of bioactive compounds(especially phenolic compounds).Sourdough fermentation also has great application advantages in increasing the development potential of non-traditional food products(such as beans)and milling by-products(bran and germ).The above will provide new ideas for the application development,quality improvement and research of functional properties of sourdough products.