Department of Food Safety and Animal Hygiene, Lithuanian University of Health Sciences , Tilzes g. 18, Kaunas, Lithuania.
Int J Food Sci Nutr. 2012 Sep;63(6):722-9. doi: 10.3109/09637486.2011.649248. Epub 2012 Jan 9.
The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine (4.6 ± 0.7 and 19.3 ± 1.8 mg/kg) and putrescine (66.4 ± 1.3 and 11.3 ± 3.0 mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.
研究了用植物乳杆菌发酵大豆和亚麻籽粉用于小麦酸面团面包生产。研究了大豆和亚麻籽酸面团的蛋白质消化率、生物胺含量、面包的质地和感官特性。植物乳杆菌发酵显著提高了大豆和亚麻籽的蛋白质提取率，平均提高了 13.5%的蛋白质消化率。发酵植物产品中组胺（3.8±2.3 和 4.0±0.2mg/kg）、酪胺（4.6±0.7 和 19.3±1.8mg/kg）和腐胺（66.4±1.3 和 11.3±3.0mg/kg）的浓度较低，不会对消费者的健康构成风险。与大豆酸面团相比，亚麻籽酸面团使面包的比容增加了 17.5%，面包屑硬度降低了 4.6%，且不会降低面包的感官特性。然而，发酵大豆添加剂降低了面包的可接受性，因为其具有强烈的味道和气味。
