Montemurro Marco, Coda Rossana, Rizzello Carlo Giuseppe
Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Department of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, 00100 Helsinki, Finland.
Foods. 2019 Apr 18;8(4):129. doi: 10.3390/foods8040129.
The growing consumers' request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta.
消费者对营养均衡且具有功能特性的食品需求不断增长，这推动了意大利面制作创新方面的研究。作为主食和日常饮食的常见组成部分，意大利面可被视为膳食纤维、植物蛋白、维生素、矿物质及功能化合物的载体。传统的意大利面生产工艺不包括发酵步骤。然而，最近有人提出了包括使用酸面团发酵成分的新配方，旨在增强该产品的营养和功能特性，并丰富具有新感官特性产品的商业供应。在多个方面对使用酸面团强化意大利面进行了研究，包括强化维生素B、降低淀粉消化率以及面筋含量。酸面团发酵也已成功应用于非传统面粉（例如来自伪谷物和豆类），在这些面粉中观察到营养价值和促进健康的化合物总体增加，例如抗营养因子显著减少。通过自然发酵或使用选定发酵剂获得的发酵非传统面粉已被提议作为意大利面的原料。由于小麦被替代，意大利面的质地特性可能会发生改变。尽管如此，发酵仍是一种有效的工具，除了改善营养和功能特性外，还能提升强化意大利面的感官和工艺特性。
