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黄秋葵（L.）粉融入基于小麦的酸面团：对面包营养和工艺品质的影响。

Okra ( L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread.

作者信息

Valerio Francesca, Di Biase Mariaelena, Cifarelli Valentina, Lonigro Stella Lisa, Maalej Amina, Plazzotta Stella, Manzocco Lara, Calligaris Sonia, Maalej Hana

机构信息

Institute of Sciences of Food Production, National Research Council, Via G. Amendola 122/O, 70126 Bari, Italy.

Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, Sfax 3018, Tunisia.

出版信息

Foods. 2024 Oct 11;13(20):3238. doi: 10.3390/foods13203238.

DOI:10.3390/foods13203238
PMID:39456300
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11507399/
Abstract

The aim of this study was to develop an innovative sourdough using dehydrated okra ( L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N: 8.0 log CFU/g) for 14 h, using ITM21B, C43-11 or C43-2M. The results showed that after fermentation, the content of organic acids (lactic, acetic and propionic), exopolysaccharides (EPS), l-glutamic acid and total free amino acids (TFAA) increased and the high molecular weight proteins were converted into smaller proteins. Sourdough based on and O flour (O_LeuMes) was selected to evaluate its applicability in bread making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6% and 1.21% O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% was improved in TFAA, EPS and l-glutamic acid content and showed a higher specific volume and lower moisture and firmness compared to bread with the unfermented O flour.

摘要

本研究的目的是开发一种使用脱水秋葵（L.）荚粉的创新型酸面团，并将其用于面包生产。将三种不同的面粉（晒干的S、冻干的F、烘干的O）分别以9%的比例与小麦粉（面团产率300）混合，并使用ITM21B、C43 - 11或C43 - 2M进行发酵（N：8.0 log CFU/g）14小时。结果表明，发酵后有机酸（乳酸、乙酸和丙酸）、胞外多糖（EPS）、L - 谷氨酸和总游离氨基酸（TFAA）的含量增加，高分子量蛋白质转化为较小的蛋白质。选择基于O面粉的酸面团（O_LeuMes）来评估其在面包制作中的适用性。将其以20%或40%（分别替代0.6%和1.21%的O面粉）的比例纳入酵母发酵面包配方中。结果表明，发酵限制了未发酵O面粉对面包品质属性的负面影响，主要是比容和硬度。与含有未发酵O面粉的面包相比，含有40% O_LeuMes的面包在TFAA、EPS和L - 谷氨酸含量方面有所改善，并且具有更高的比容、更低的水分含量和硬度

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/1a67b9ef669e/foods-13-03238-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/f1d20c67fe96/foods-13-03238-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/61808624a223/foods-13-03238-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/331ce2a305f7/foods-13-03238-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/a3db83086f41/foods-13-03238-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/15ee2d610b1b/foods-13-03238-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/7f965aebffc5/foods-13-03238-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/f3bc6e1a0ecf/foods-13-03238-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/bb69d8a71224/foods-13-03238-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/1a67b9ef669e/foods-13-03238-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/f1d20c67fe96/foods-13-03238-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/61808624a223/foods-13-03238-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/331ce2a305f7/foods-13-03238-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/a3db83086f41/foods-13-03238-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/15ee2d610b1b/foods-13-03238-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/7f965aebffc5/foods-13-03238-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/f3bc6e1a0ecf/foods-13-03238-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/bb69d8a71224/foods-13-03238-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b79c/11507399/1a67b9ef669e/foods-13-03238-g009.jpg

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Probiotics Antimicrob Proteins. 2024 May 11. doi: 10.1007/s12602-024-10270-y.
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Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.
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Characterization of Dextran Produced by the Food-Related Strain C43-11 and of the Relevant Gene.食品相关菌株C43-11产生的葡聚糖及其相关基因的特性分析
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