Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia.
Int J Food Sci Nutr. 2011 Feb;62(1):26-33. doi: 10.3109/09637486.2010.506432. Epub 2010 Aug 17.
Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.
不同的乳酸菌发酵剂被用来制备酸面团，以制作部分烘焙的冷冻全麦面包。酸面团是由植物乳杆菌的纯培养物或含有短乳杆菌与酿酒酵母 var.chevalieri（LV4）、发酵乳杆菌（PL1）或植酸酶发酵乳杆菌（PL3）的商业发酵剂制备的。我们测定了酸面团中的醋酸和乳酸浓度、面包的化学成分、总酚含量和体内血糖指数（GI）。根据发酵剂的不同，酸面团中的乳酸与醋酸的比例有显著差异。未添加酸面团的对照面包的 GI（70）明显高于添加 LV4 发酵剂、PL1 发酵剂或 PL3 发酵剂制备的酸面团的面包（50、56 和 56），但与添加植物乳杆菌酸面团的面包（60）的 GI 无显著差异。添加 10%的酸面团，其乳酸与醋酸的摩尔比较低（≤4），总酚含量较高，有利于生成中低 GI 的面包。
