Ma Sen, Wang Zhen, Guo Xingfeng, Wang Fengcheng, Huang Jihong, Sun Binghua, Wang Xiaoxi
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Food Chem. 2021 Oct 30;360:130038. doi: 10.1016/j.foodchem.2021.130038. Epub 2021 May 10.
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
增加全麦面粉（WWF）产品的摄入量是促进健康的方法之一。酸面团发酵越来越多地用于改善WWF产品的质量。本综述旨在分析酸面团发酵对WWF产品的影响。全面综述了酸面团对麸皮颗粒、淀粉和麸质的影响，以及WWF面团/产品中的流变学、抗营养因子和风味成分。同时，酸面团发酵技术在降低WFF产品中的抗营养因子和有毒有害物质方面具有广阔的前景。最后，鼓励研究人员关注用于WWF产品的酸面团的高效菌株筛选和代谢途径控制，以及利用麸皮预发酵和综合生物技术来提高全麦产品的质量。本综述全面阐述了酸面团发酵技术对全麦产品的影响，以促进WWF产品的生产。
