School of Food and Nutritional Sciences, University College Cork, Ireland.
Department of Biological Sciences, Cork Institute of Technology, Ireland.
Food Res Int. 2019 Dec;126:108583. doi: 10.1016/j.foodres.2019.108583. Epub 2019 Jul 25.
The world is facing a big problem of non-communicable diseases, such as obesity, cardiovascular disease and diabetes. An excessive sugar consumption is considered as a main factor, which triggers these diseases. The two main sources of sugar in processed products on the market are sugar-sweetened beverages and sweet bakery products. Sugar reduction is challenging, especially in baked goods, since it interacts significantly with all ingredients. These interactions cause an increase in gelatinization temperature, a delay in gluten network development, an increase or decrease in yeast activity depending on the sugar concentration, as well as an enhancement of emulsification. Reflecting the molecular interactions on the product quality characteristics of different types of baked goods, sugar also contributes to browning reactions and extension of microbial shelf life. During cake preparation, sugar supports the batter aeration which results in the typical soft cake crumb. Furthermore, it contributes to the spreading process of biscuits during baking and enhances surface cracking due to recrystallization. Sugar reduction requires the development of different strategies; Two well-known strategies are the replacement of added sugar by the combination of bulking agents and high-intensive sweeteners, or by sweet bulking ingredients, such as polyols. The in-situ production of polyols to enhance sweetness, and exopolysaccharides to improve texture, in a sourdough system shows high potential as sugar replacement. Lactobacillus sanfranciscensis, Leuconostoc mesenteroides and Leuconostoc citreum are high mannitol producing lactic acid bacteria (LAB) strains with yields of 70-98% and Leuconostoc oenos was found to produce erythritol. Furthermore, the yeast strain Candida milleri isolated from sourdough produces xylitol in the presence of xylose. Exopolysaccharides produced by LAB and/or yeasts are known to improve the texture and structure of bakery products and, thus, have high potential as natural functional ingredients to compensate quality loss in sweet bakery goods.
世界正面临着一个重大的非传染性疾病问题，如肥胖、心血管疾病和糖尿病。过量的糖摄入被认为是引发这些疾病的一个主要因素。市场上加工产品中糖的两个主要来源是含糖饮料和甜面包产品。减少糖的用量具有挑战性，特别是在烘焙食品中，因为糖与所有成分都有显著的相互作用。这些相互作用会导致胶凝温度升高、面筋网络发展延迟、酵母活性增加或减少（取决于糖浓度），以及乳化增强。糖还反映了不同类型烘焙食品的产品质量特性的分子相互作用，有助于褐变反应和延长微生物保质期。在蛋糕制作过程中，糖支持面糊充气，从而形成典型的柔软蛋糕屑。此外，它有助于饼干在烘焙过程中的扩散过程，并由于重结晶而增强表面开裂。减少糖的用量需要开发不同的策略；两种知名策略是用填充剂和高甜度甜味剂的组合替代添加糖，或用甜味填充成分，如多元醇。在酸面团体系中就地生产多元醇以增强甜度，以及胞外多糖以改善质地，显示出作为糖替代物的高潜力。旧金山乳杆菌、肠膜明串珠菌和柠檬明串珠菌是高甘露醇产乳酸细菌（LAB）菌株，产率为 70-98%，而酒香明串珠菌被发现产赤藓糖醇。此外，从酸面团中分离出的酵母菌株 Candida milleri 在木糖存在下产生木糖醇。LAB 和/或酵母产生的胞外多糖已知可改善烘焙产品的质地和结构，因此作为天然功能性成分具有很高的潜力，可以弥补甜味烘焙产品的质量损失。
