Musatti Alida, Mapelli Chiara, Rollini Manuela, Foschino Roberto, Picozzi Claudia
Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
Foods. 2018 Apr 16;7(4):61. doi: 10.3390/foods7040061.
Baker’s yeast intolerance is rising among Western populations, where is spread in fermented food and food components. is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to , it provides an equimolar mixture of ethanol and CO₂ that can rise a dough. Here, we propose as a new leavening agent, as an alternative to , overcoming its technological limit with different strategies: (1) adding glucose to the dough formulation; and (2) exploiting the maltose hydrolytic activity of associated with . CO₂ production, dough volume increase, pH value, microbial counts, sugars consumption and ethanol production were monitored. Results suggest that glucose addition to the dough lets efficiently leaven a dough, while glucose released by is not so well fermented by , probably due to the strong acidification. Nevertheless, the use of as a leavening agent could contribute to increasing the variety of baked goods alternative to those leavened by .
在西方人群中，对巴氏酵母不耐受的情况正在增加，巴氏酵母在发酵食品和食品成分中传播。巴氏酵母是热带地区常用于生产酒精饮料的一种细菌，它很少被用于面团发酵，可能是因为它只发酵葡萄糖、果糖和蔗糖，而这些糖在面粉中含量很少。然而，通过酒精发酵，与酿酒酵母类似，它能提供等摩尔的乙醇和二氧化碳混合物，从而使面团膨胀。在此，我们提出将巴氏酵母作为一种新的膨松剂，作为酿酒酵母的替代品，通过不同策略克服其技术限制：（1）在面团配方中添加葡萄糖；（2）利用与巴氏酵母相关的麦芽糖水解活性。监测了二氧化碳的产生、面团体积的增加、pH值、微生物数量、糖的消耗和乙醇的产生。结果表明，在面团中添加葡萄糖能使巴氏酵母有效地发酵面团，而巴氏酵母释放的葡萄糖不能很好地被酿酒酵母发酵，这可能是由于强烈的酸化作用。尽管如此，使用巴氏酵母作为膨松剂有助于增加与用酿酒酵母发酵的烘焙食品不同的烘焙食品种类。
