Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Molecules. 2023 Feb 16;28(4):1910. doi: 10.3390/molecules28041910.
Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and β-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the potential probiotic microorganisms , , , and , and spontaneous fermentation was performed as a control. Samples of the sourdoughs after 24 and 48 h of fermentation and of bread obtained with these sourdoughs were analyzed for the content of individual dietary fiber components. The present study demonstrated that the treatments applied contributed to an increased total content of arabinoxylans in the breads, and the inoculation of the sourdoughs with the potential probiotic strains improved their solubility in water. The use of the strain may seem prospective as it allowed for the greatest reduction in fructans in the rye bread. Rye sourdough bread is an attractive source of dietary fiber and can be modified for different nutritional needs.
黑麦粉是酸面团面包的主要原料，具有技术和美食方面的优势，并且营养价值更高。发酵和烘焙过程中发生的变化可以使黑麦膳食纤维中的碳水化合物发生转化或降解，这些碳水化合物主要由阿拉伯木聚糖、果聚糖和β-葡聚糖组成。本研究旨在确定接种潜在益生菌微生物的酸面团中复杂碳水化合物含量的变化动态，以及由此得到的面包的多糖组成。酸面团接种了潜在的益生菌微生物 、 、 、 和 ，并以自然发酵作为对照。分析了发酵 24 小时和 48 小时后的酸面团以及用这些酸面团制成的面包的各个膳食纤维成分的含量。本研究表明，所应用的处理方法有助于提高面包中阿拉伯木聚糖的总含量，并且潜在益生菌菌株的接种提高了其在水中的溶解度。使用 菌株似乎具有很大的前景，因为它可以使黑麦面包中的果聚糖含量最大程度降低。黑麦酸面团面包是膳食纤维的一个有吸引力的来源，可以根据不同的营养需求进行修改。
