Bautista-Espinoza Paola Itzel, Falciano Aniello, Reynoso-Camacho Rosalía, Mares-Mares Everardo, Amaya-Llamo Silvia Lorena, Regalado-González Carlos, Di Pierro Prospero
Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro 76010, Mexico.
Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, 80055 Naples, Italy.
Foods. 2025 May 14;14(10):1748. doi: 10.3390/foods14101748.
The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and NRRL B-50307 to sourdough that was later used in the formulation of bread rolls. Five treatments were tested: B1: wheat flour; BI2: wheat flour inoculated with (1 × 10 CFU/mL); C10: wheat flour + AB (10% /); T5: 5% AB + wheat flour inoculated with (1 × 10 CFU/mL); and T10: 10% AB + wheat flour inoculated with (1 × 10 CFU/mL). Sourdoughs were back-slopped daily for 6 days, dried in a climatic chamber, reactivated, and left to ferment for 24 h. Samples of each treatment of dried and reactivated sourdough were collected and tests for antioxidant activity (DPPH and ABTS), total amino acid content (OPA), and phenolic and flavonoid content were performed. Phenolic compounds and flavonoids decreased when the sourdough was dried (1.5 to 2.0 mg/g of quercetin); however, an increase in bioactive compounds was observed after reactivation, with the treatments with AB recording the highest values (2.5 mg/g). The DPPH and ABTS tests showed that T10 had the highest activity (25% and 23%, respectively). The OPA results showed an increment in amino acid content (2.0 mg lysine/g), indicating proteolysis. The fermentation curves showed that leavening time was achieved after 600 min of fermentation. AB addition did not affect the viscosity of the sourdough rolls. Sourdough with added AB and provided a novel approach to achieve more sustainable baked goods. The drying process decreased the sourdough's bioactive compounds, which were recovered after reactivation.
食品工业中产生的副产品浪费是一个需要通过确定这些产品的二次用途来解决的问题，酸面团发酵是最常用的技术。本研究的目的是评估添加龙舌兰蔗渣（AB）和NRRL B - 50307到酸面团中，随后用于面包卷配方的影响。测试了五种处理方法：B1：小麦粉；BI2：接种（1×10 CFU/mL）的小麦粉；C10：小麦粉 + AB（10% /）；T5：5% AB + 接种（1×10 CFU/mL）的小麦粉；T10：10% AB + 接种（1×10 CFU/mL）的小麦粉。酸面团每天回接6天，在气候箱中干燥，重新活化，并发酵24小时。收集每种干燥和重新活化的酸面团处理的样品，并进行抗氧化活性（DPPH和ABTS）、总氨基酸含量（OPA）以及酚类和黄酮类含量的测试。当酸面团干燥时，酚类化合物和黄酮类物质减少（槲皮素为每克1.5至2.0毫克）；然而，重新活化后观察到生物活性化合物增加，添加AB的处理记录了最高值（每克2.5毫克）。DPPH和ABTS测试表明T10具有最高活性（分别为25%和
