D'Alessandro Margherita, Schouten Maria Alessia, Gottardi Davide, Cortesi Sara, Romani Santina, Patrignani Francesca
Interdepartmental Centre for Industrial Agri-Food Research (CIRI-Agro), University of Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy.
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy.
Curr Res Food Sci. 2024 Nov 28;9:100935. doi: 10.1016/j.crfs.2024.100935. eCollection 2024.
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may not reflect the changes occurring in industrial production. Our study investigated the potential of using chitosan at an industrial scale to produce soft white bread, evaluating its impact on the final product's shelf life and providing deeper insights into the practical possibilities and limitations of its scalability. In particular, the rheological properties of the dough and the overall qualitative characteristics of the breads were evaluated when chitosan was used at 0.75 and 1.5%. The use of chitosan in bread dough increased its viscoelasticity, firmness and extensibility, making the dough more elastic but harder to mold and process industrially (extension resistance: 41.70 for 1.5% chitosan vs 22.55 for the control). Chitosan breads exhibited higher pH, aw (1.5%: 0.955 vs control: 0.934), firmness and a larger pore size, with a lower cut height and a more pronounced colour due to increased Maillard reactions. Microbiologically, the chitosan breads were within acceptable limits (<4 and 3 log CFU/g for aerobic mesophilic bacteria and yeasts, respectively) but showed no effect on spoilage microbiota. However, the addition of chitosan increased the prebiotic activity of the bread, as assessed by its ability to promote the growth of selected probiotics in simulated intestinal fluid, which has the potential to positively impact consumers' gut health.
多项研究描述了壳聚糖作为面包成分的作用，特别是从技术和功能角度。然而，这些研究主要集中在实验室规模生产的保质期较短的面包上，这可能无法反映工业生产中发生的变化。我们的研究调查了在工业规模上使用壳聚糖生产软质白面包的潜力，评估其对最终产品保质期的影响，并深入了解其可扩展性的实际可能性和局限性。特别是，当壳聚糖用量为0.75%和1.5%时，评估了面团的流变学特性和面包的整体质量特征。在面包面团中使用壳聚糖增加了其粘弹性、硬度和延展性，使面团更具弹性，但在工业上更难成型和加工（抗延伸性：1.5%壳聚糖为41.70，对照为22.55）。壳聚糖面包表现出更高的pH值、水分活度（1.5%：0.955，对照：0.934）、硬度和更大的孔径，切割高度更低，由于美拉德反应增加，颜色更明显。在微生物学方面，壳聚糖面包在可接受的范围内（需氧嗜温菌和酵母菌分别<4和3 log CFU/g），但对腐败微生物群没有影响。然而，壳聚糖的添加增加了面包的益生元活性，通过其在模拟肠液中促进选定益生菌生长的能力来评估，这有可能对消费者的肠道健康产生积极影响。
