Sanmartín Gemma, Prieto Jose A, Morard Miguel, Estruch Francisco, Blasco-García Josep, Randez-Gil Francisca
Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
Department of Biochemistry and Molecular Biology, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Valencia, Spain.
Foods. 2025 May 9;14(10):1677. doi: 10.3390/foods14101677.
Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob-wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (, , and ) and three yeast species (, , and ). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob-wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90-98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that was the dominant species in all samples, while and were enriched in carob and carob-wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient.
烘焙角豆粉是一种可持续的成分，富含膳食纤维、多酚和松醇，在食品和制药应用方面都具有潜力。然而，其高糖含量以及呋喃等不良化合物的存在，给其在面包制作中的应用带来了挑战。本研究评估了长时间酸面团发酵对烘焙角豆粉的影响，重点关注微生物动态及其功能和工艺特性。使用包含三种乳酸菌（、和）和三种酵母菌种（、和）的混合发酵剂制备了角豆和角豆 - 小麦酸面团。酸面团经历了六个连续的醒发周期，并对其pH值、微生物和生化组成、产气能力以及挥发性有机化合物（VOCs）进行了分析。与角豆酸面团中60%的糖含量降低相比，角豆 - 小麦酸面团表现出更快的酸化和更高的乳酸菌（LAB）活性，糖含量降低了90 - 98%。微生物测序显示，是所有样品中的优势菌种，而和分别在角豆和角豆 - 小麦酸面团中富集。两种类型的酸面团在不添加商业酵母的情况下，都能在面包面团中有效地发酵。发酵还改变了VOCs的分布，增加了酯类和醇类，同时减少了酸类、醛类、酮类和呋喃类。虽然抗氧化活性略有下降，但松醇含量保持不变。这些发现表明，在多次醒发的支持下，延长酸面团发酵可提高烘焙角豆粉的烘焙适用性，并支持其作为功能性、可持续成分的应用。
