Precup Gabriela, Teleky Bernadette-Emőke, Ranga Floricuța, Vodnar Dan Cristian
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania.
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania.
Biology (Basel). 2022 Apr 2;11(4):553. doi: 10.3390/biology11040553.
Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as "emerging prebiotic" compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one's health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with subsp. (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough's rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation.
低聚木糖（XOS）被认为是主要由农业生物质生产的不可消化纤维，并且被归类为“新兴益生元”化合物。由于低聚木糖已被证明可促进肠道中双歧杆菌的生长并对人体健康产生潜在影响，科学家们将其用作食品成分。例如，在烘焙产品中添加低聚木糖可以改善其物理化学特性。当前的工作旨在研究添加低聚木糖和葡萄糖对用 亚种（BB - 12）菌株发酵的小麦面粉酸面团中有机酸产生的影响。还研究了冷冻储存期间和解冻过程后对粘弹性变化的影响。结果表明，随着低聚木糖和葡萄糖浓度的增加，BB - 12的活力略有增加，这导致由于有机酸的积累而使面团酸化，这对面团的流变学特性产生了积极影响，例如冷冻储存前后具有更高的弹性。添加10%的低聚木糖时，乙酸含量达到0.87±0.03 mg/L，在富含10%低聚木糖的面团、富含葡萄糖的面团和对照样品（100%小麦面团）中发现了最高的乳酸浓度。直到发酵结束，葡萄糖、麦芽糖、低聚木糖和木糖的含量都有所下降。
