老面馒头风味物质和营养特性研究进展

Review on flavor substances and nutritional characteristics of sourdough steamed bread

老面富含丰富的微生物菌群,发酵过程中会产生复杂多样的风味物质以及营养因子,这赋予了老面馒头独特且浓郁的风味和营养功效。对老面中的主要微生物菌群结构(乳酸菌、酵母菌)、优势微生物菌种与风味物质间的对应关系,以及老面发酵对馒头风味物质和营养特性的影响进行了综述。目前对于老面中微生物菌群结构、风味物质及代谢产物与馒头中风味物质组成和营养特性之间的联系仍缺乏足够认识。为了挖掘老面馒头潜在价值,需要进一步对关键风味物质及其代谢产物营养方面进行深入研究。这将为揭示老面馒头中关键风味物质的形成机制以及明确微生物代谢产物的营养作用提供有力支持。

Sourdough is rich in microbial flora,and the fermentation process will produce complex and di-verse flavor substances as well as nutritional factors,which endows the sourdough with unique and strong flavor and nutritional efficacy.In this paper,the structure of the main microflora(lactic acid bacteria and yeast),the correspondence between the dominant microflora species and the flavor substances,and the effect of the fermentation of sourdough on the flavor substances and nutritional properties of steamed bread are reviewed.At present,there is still a lack of sufficient knowledge about the connection between the structure of microflora,flavor substances and metabolites in sourdough and the composition of flavor sub-stances and nutritional characteristics in steamed bread.To further explore the potential value of sourdough,further in-depth studies on the nutritional aspects of key flavor substances as well as their metabolites are needed.This will provide a strong support for revealing the formation mechanism of key flavor substances in sourdough steamed bread,and clarifying the nutritional role of microbial metabolites.