Faculty of Science and Technology, Free University of Bolzano, Piazza Università 5, 39100 Bolzano, Italy.
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, Italy.
Int J Food Microbiol. 2019 Aug 2;302:103-113. doi: 10.1016/j.ijfoodmicro.2018.05.018. Epub 2018 May 18.
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.
作为最传统的生物技术之一，酸面团发酵对烘焙食品的流变学、感官和保质期特性有深远影响。最近的文献也强调了酸面团发酵对烘焙食品的几个功能/营养特性的影响。虽然已经几乎明确证明了一些方面，如降低血糖指数、提高矿物质生物利用度和降低面筋含量的潜力，但是其他一些潜力正在出现，值得进一步深入研究。本综述报告了使用酸面团发酵来降低烘焙食品中的盐含量、管理肠易激综合征（IBS）、合成/释放生物活性化合物，特别是酚类化合物的代谢，以及利用非传统面粉（豆类和伪谷物）和磨粉副产品（麸皮和胚芽）的潜力的主要证据。本文还简要描述了发酵面包在几个世纪以来的精神、文化和功能/营养意义。
