Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden.
Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden.
Nutrients. 2018 Oct 30;10(11):1594. doi: 10.3390/nu10111594.
Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9⁻51% of dough weight and rye content between 35⁻48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.
酸面团发酵面包被认为具有有益的健康效应，部分原因是在餐后阶段增加了饱腹感，但只有有限的研究证实了这一点。本研究旨在调查软面包中酸面团和黑麦的量对餐后食欲的影响。在 6 次实验中，23 名健康志愿者食用了 5 种不同的测试面包，其中酸面团的量和黑麦的量有所不同，还有一种酵母发酵的精制小麦对照面包作为早餐的一部分。酸面团的量占面团重量的 9%-51%，黑麦的量占面粉重量的 35%-48%。志愿者在用早餐前和之后的 4 小时内，每 30 分钟使用视觉模拟量表记录一次食欲。早餐 4 小时后提供一份随意的午餐，并测量自愿摄入的能量。虽然一些测试面包与精制小麦面包相比，饥饿感评分较低，饱腹感增加，但测试面包之间没有差异。测试面包中黑麦的含量在一个狭窄的范围内有所不同，这可能解释了黑麦对食欲的影响不一致。对测试面包的微观结构检查表明，高酸面团含量的面包中蛋白质的聚集增加，表明面包发生了除 pH 值变化之外的其他变化，这可能抵消了面包 pH 值降低对食欲的潜在影响。总之，我们的研究不支持酸面团对食欲和随意食物摄入的影响。
