University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
Int J Food Microbiol. 2024 May 2;416:110646. doi: 10.1016/j.ijfoodmicro.2024.110646. Epub 2024 Feb 28.
The development of minimally processed baked goods is dependent on new "clean label" functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with Bacillus spp. as a novel approach to improve bread quality. Bacillus velezensis FUA2155 and Bacillus amyloliquefaciens Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5-20 % to bread dough. Ropy spoilage of bread was controlled by sourdough addition at a level of 10 or 20 %. The volume of white wheat bread and wheat bran bread increased by 47.4 and 62.5 % respectively with 2.5 % Bacillus ferments. Bread shelf-life was prolonged by the Bacillus ferment only at higher dosages that also reduced bread volume. The use of unfermented or sourdough fermented buckwheat improved bread volume and delayed mould spoilage. The characterization of water-soluble polysaccharides from sourdoughs and Bacillus ferments revealed that solubilization of arabinoxylans contributed to the increase in volume after fermentation of wheat but not after fermentation of buckwheat. In conclusion, Bacillus fermentation can be used to improve bread quality, adding to the diversity of microbes that are suitable for baking applications.
低加工烘焙食品的开发依赖于新的“清洁标签”功能成分，这些成分可在不降低质量的情况下替代添加剂。我们研究了使用芽孢杆菌属发酵作为改善面包质量的新方法。使用白小麦粉、麦麸或荞麦制备了芽孢杆菌 velezensis FUA2155 和地衣芽孢杆菌 fad WE 发酵剂，并将其添加到面包面团中，添加水平为 2.5-20%。通过添加 10 或 20%的酸面团来控制面包的粘性变质。添加 2.5%的芽孢杆菌发酵剂可使白小麦面包和麦麸面包的体积分别增加 47.4%和 62.5%。芽孢杆菌发酵剂仅在较高剂量下才能延长面包的保质期，而较高剂量也会降低面包的体积。使用未经发酵或酸面团发酵的荞麦可提高面包体积并延缓霉菌变质。对面团和芽孢杆菌发酵剂中的水溶性多糖进行表征发现，发酵后可使阿拉伯木聚糖溶解，从而增加了小麦发酵后的体积，但对荞麦发酵后的体积没有影响。总之，芽孢杆菌发酵可用于改善面包质量，为适合烘焙应用的微生物多样性增添了一种方法。
