Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
Biomolecules. 2020 May 18;10(5):778. doi: 10.3390/biom10050778.
Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two (Lb.) strains, ATCC 8014 and ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without on sourdough fermentation. For this purpose, the viability, pH, organic acids, and secondary metabolites production were investigated, together with the dynamic rheological properties of the sourdough. During sourdough fermentation, LAB presented higher growth, and the pH decreased significantly from above pH 6 at 0 h to values under 4 at 24 h for each experiment. Co-cultures of LAB and yeast produced a higher quantity of lactic acid than single cultures, especially in sourdough enriched with soy-flour. In general, sourdoughs displayed a stable, elastic-like behavior, and the incorporation of soy-flour conferred higher elasticity in comparison with sourdoughs without soy-flour. The higher elasticity of sourdoughs enriched with soy-flour can be attributed to the fact that through frozen storage, soy proteins have better water holding capacity. In conclusion, sourdough supplemented with 10% soy-flour had better rheological properties, increased lactic, acetic, and citric acid production.
酸面团发酵在面包制作中具有许多有益的效果，例如改善营养质量和延长保质期。进行了三种类型的实验，旨在比较两种（Lb.）菌株（ATCC 8014 和 ATCC 393）代谢不同白小麦粉和大豆粉组合的效率，以比较它们的效率，同时比较有无酸面团发酵。为此，研究了活菌数、pH 值、有机酸和次生代谢物的产生情况，以及酸面团的动态流变特性。在酸面团发酵过程中，LAB 表现出更高的生长速度，pH 值从 0 h 时的 6 以上显著下降到 24 h 时的 4 以下。LAB 和酵母的共培养比单一培养产生了更多的乳酸，尤其是在富含大豆粉的酸面团中。总的来说，酸面团表现出稳定的弹性行为，而添加大豆粉会使酸面团的弹性比不含大豆粉的酸面团更高。富含大豆粉的酸面团具有更高弹性的原因可能是，通过冷冻储存，大豆蛋白具有更好的持水能力。总之，添加 10%大豆粉的酸面团具有更好的流变特性，增加了乳酸、乙酸和柠檬酸的产量。
