Păucean Adriana, Șerban Larisa-Rebeca, Chiș Maria Simona, Mureșan Vlad, Pușcaș Andreea, Man Simona Maria, Pop Carmen Rodica, Socaci Sonia Ancuța, Igual Marta, Ranga Floricuța, Alexa Ersilia, Berbecea Adina, Pop Anamaria
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Food Chem X. 2024 Apr 1;22:101298. doi: 10.1016/j.fochx.2024.101298. eCollection 2024 Jun 30.
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
本研究旨在探讨古代小麦粉类型和酸面团发酵时间对富含纤维的酸面团面包的营养、质地和感官特性的影响。对其近似成分、矿物质、碳水化合物、有机酸、挥发性物质、总酚含量、模拟胃肠道消化、质地和感官特性进行了研究。面包的矿物质、总酚、纤维素含量和自由基清除活性变化明显表明，随着酸面团发酵时间的延长呈上升趋势。与麦芽糖和葡萄糖相比，果糖在所有面包样品中占主导地位。酸面团发酵时间和小麦类型对消化部分的果糖含量影响不显著。除了二粒小麦面包外，发酵时间增加了测试样品的消化率值。面包心质地参数（硬度、黏性、咀嚼性、内聚性和弹性指数）受发酵时间的正向影响。分析特征的特定聚类在挥发性化合物、质地和总体可接受性方面将二粒小麦面包与其他样品区分开来，受到小组成员的青睐。
