Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Food Chem. 2017 Jun 1;224:144-152. doi: 10.1016/j.foodchem.2016.12.055. Epub 2016 Dec 21.
The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.
通过化学物理和营养特性研究了酸面团发酵与板栗粉结合对改善无麸质面包在 5 天货架期内的工艺和营养质量的影响。单独使用酸面团发酵和使用板栗粉可减少面包体积和面包屑的不均匀性。酸面团发酵技术可增加面包屑的水分含量，在货架期内无显著变化。板栗粉使面包屑和面包皮变暗，而酸面团对颜色没有影响。添加酸面团和/或板栗粉会导致面包屑的硬度在初始时显著增加，而仅在第 5 天观察到明显的老化减缓，即使观察到支链淀粉融合焓降低。体外消化过程中水解淀粉的百分比通过酸面团发酵显著降低，推测其血糖指数较低。
