Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico.
J Texture Stud. 2024 Apr;55(2):e12831. doi: 10.1111/jtxs.12831.
To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.
为了确保面包的最佳质量，考虑淀粉和蛋白质的消化速度以及发酵时间和储存时间如何影响淀粉消化率和面包质地非常重要。本研究比较了发酵时间和储存天数对酸面团面包的质地、理化特性、蛋白质和淀粉消化率的影响。质地分析表明，刚烤好的酸面团面包的发酵时间会影响其硬度、咀嚼性和弹性。电泳图谱显示，随着发酵时间的增加，条带厚度变薄，这与蛋白质消化率的提高一致。虽然发酵时间对快速消化淀粉（RDS）和缓慢消化淀粉（SDS）没有显著影响，但储存时间会导致 RDS 减少和 SDS 增加。酸面团面包的抗性淀粉（RS）含量较高。蛋白质和淀粉的消化特性以及质地特性都受到发酵和储存时间的显著影响。有证据表明，酸面团面包具有改善蛋白质消化和有效调节血糖反应的潜力，这归因于其 SDS 和 RS 含量较高。
