Nedelcheva Anely, Zocchi Dauro Mattia, Sulaiman Naji, Sõukand Renata, Pieroni Andrea, Pasqualone Antonella
Department of Organic Chemistry and Pharmacognosy, Faculty of Chemistry and Pharmacy, Sofia University "St. Kliment Ohridski", 1 James Bourchier Blvd., 1164 Sofia, Bulgaria.
Department of Foreign Languages, Literatures and Cultures, University of Bergamo, Piazza Rosate 2, 24129 Bergamo, Italy.
Foods. 2025 May 16;14(10):1767. doi: 10.3390/foods14101767.
L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop "cones", are traditionally used in Bulgaria to prepare sourdough starters or "". Drawing from a review of historical and linguistic sources and ethnographic information collected by the authors, this study aims to define the traditional preparation of bread with hop sourdough, starting from the preparation of the hop cone decoction. Archival materials and early cookbooks attest to a rich tradition where hop-infused bread was valued for its distinctive flavor and preservative qualities. Fieldwork conducted in Bulgaria and among Bulgarian diasporas in Moldova provided insights into the continuity of these practices, underscoring the persistence of these traditional preparations despite modern industrial pressures. Ethnographic interviews and participant observations highlighted the ritualistic preparation of hop and its role in community identity. The effect of hops on dough's rheological properties and the quality features of bread were also reviewed. An increase in dough stability and resistance to elongation were generally reported, with a reduction in bread volume and porosity, especially with hop sourdough levels above 30%, but the incorporation of bioactive molecules was responsible for antioxidant, antimicrobial, and flavoring properties. Possible prospects for using hops in the food industry, based on the biological properties of this resource-rich plant, are outlined with a multidisciplinary approach.
啤酒花（蛇麻草）是一种草本植物，其雌性花序，通常称为啤酒花“球果”，在保加利亚传统上用于制作酸面团发酵剂或“”。本研究借鉴了作者收集的历史、语言资料和民族志信息，旨在从啤酒花球果煎剂的制备开始，界定用啤酒花酸面团制作面包的传统方法。档案材料和早期食谱证明了一个丰富的传统，即啤酒花面包因其独特的风味和防腐特性而受到重视。在保加利亚以及摩尔多瓦的保加利亚侨民中进行的实地调查，深入了解了这些做法的延续性，强调了尽管面临现代工业压力，这些传统制备方法依然存在。民族志访谈和参与观察突出了啤酒花的仪式性制备及其在社区认同中的作用。还综述了啤酒花对面团流变学特性和面包品质特征的影响。普遍报告称，面团稳定性和抗拉伸性有所提高，面包体积和孔隙率降低，尤其是啤酒花酸面团含量超过30%时，但生物活性分子的加入赋予了面包抗氧化、抗菌和调味特性。基于这种资源丰富的植物的生物学特性，本研究采用多学科方法概述了在食品工业中使用啤酒花的可能前景。
