Nouska Chrysanthi, Hatzikamari Magdalini, Matsakidou Anthia, Biliaderis Costas G, Lazaridou Athina
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
Foods. 2023 Aug 18;12(16):3112. doi: 10.3390/foods12163112.
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora ( isolates) was identified by 16S rDNA analysis, and a selected strain ( CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
一种基于本土培养物发酵鹰嘴豆粉制成的传统希腊酸面团，被评估用作小麦面包改良剂。通过16S rDNA分析鉴定了占主导地位的本土微生物群落（分离株），并使用选定的菌株（CP8）发酵鹰嘴豆粉，以获得用于面包制作的标准化发酵剂培养物（酸面团）。根据毒素分型菌株鉴定，所有分离株均缺乏cpe基因；因此，不存在健康危害问题。与仅用面包酵母发酵的对照面包相比，添加液体、冻干和冻干/麦芽糊精酸面团后，面包的比容增加。储存（4天/25℃）后，支链淀粉回生和面包心硬度变化（质地剖面分析）表明，添加酸面团的面包老化程度较低。傅里叶变换红外光谱分析揭示了强化面团和面包蛋白质二级结构的变化。在添加酸面团的面包中还发现了大量有机酸；丁酸和异丁酸似乎是这些产品具有“黄油样”特征风味的原因（感官分析）。总体而言，在小麦面包配方中添加液体或冻干鹰嘴豆酸面团可以改善面包的比容、质地特性和感官特性，并延长面包保质期。
