Lacaze G, Wick M, Cappelle S
Puratos Group, BU Bioflavors, Industrialaan, 25, 1702 Groot-bijgaarden, Belgium.
Food Microbiol. 2007 Apr;24(2):155-60. doi: 10.1016/j.fm.2006.07.015.
The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteria convert sucrose thanks to an inducible enzyme called dextransucrase into dextran and fructose. The structure of dextran depends on the producing micro-organism and on culture conditions. Depending on its structure, dextran has specific properties which lead to several industrial applications in different domains. The use of dextran is not widely spread in the bakery field even if its impact on bread volume and texture was shown. A new process has been developed to obtain a sourdough rich in dextran using a specific LAB strain able to produce a sufficient amount of HMW dextran assuring a significant impact on bread volume. The sourdough obtained permits to improve freshness, crumb structure, mouthfeel and softness of all kinds of baked good from wheat rich dough products to rye sourdough breads. From fundamental research on dextran technology, a new fermentation process has been developed to produce an innovative functional ingredient for bakery industry.
对酸面团发酵的深入了解为其在烘焙领域的应用带来了新机遇。通过对酸面团的深入研究，出现了新的发酵技术。右旋糖酐是主要由乳酸菌（LAB）产生的细胞外细菌多糖。这些细菌借助一种名为右旋糖酐蔗糖酶的诱导酶将蔗糖转化为右旋糖酐和果糖。右旋糖酐的结构取决于产生它的微生物和培养条件。根据其结构，右旋糖酐具有特定特性，从而在不同领域有多种工业应用。尽管已表明右旋糖酐对面包体积和质地有影响，但其在烘焙领域的应用并不广泛。已开发出一种新工艺，使用能够产生足够量高分子量右旋糖酐的特定乳酸菌菌株来获得富含右旋糖酐的酸面团，从而确保对面包体积有显著影响。所获得的酸面团能够改善各类烘焙食品的新鲜度、面包心结构、口感和柔软度，从富含小麦的面团制品到黑麦酸面团面包皆是如此。基于对右旋糖酐技术的基础研究，已开发出一种新的发酵工艺，以生产用于烘焙行业的创新功能性成分。
