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首页> 外文期刊>Food microbiology >Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
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Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

机译：用奎奴亚藜（Chenopodium quinoa）面粉和本地选择的乳酸菌制成的酸面团用于增强白面包的营养，质地和感官特性

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摘要

Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented quinoa dough, and type Ⅰ quinoa sourdough. Strains were further selected based on acidification and proteolytic activities. Selected Lactobacillus plantarum T6B10 and Lactobacillus rossiae T0A16 were used as mixed starter to get quinoa sourdough. Compared to non-fermented flour, organic acids, free amino acids, soluble fibers, total phenols, phytase and antioxidant activities, and in vitro protein digestibility markedly increased during fermentation. A wheat bread was made using 20% (w/w) of quinoa sourdough, and compared to baker's yeast wheat breads manufactured with or without quinoa flour. The use of quinoa sourdough improved the chemical, textural, and sensory features of wheat bread, showing better performances compared to the use of quinoa flour. Protein digestibility and quality, and the rate of starch hydrolysis were also nutritional features that markedly improved using quinoa sourdough as an ingredient. This study exploited the potential of quinoa flour through sourdough fermentation. A number of advantages encouraged the manufacture of novel and healthy leavened baked goods.
机译：从奎奴亚藜面粉，自发发酵的奎奴亚藜面团和Ⅰ型奎奴亚藜面团中分离并鉴定了乳酸菌。基于酸化和蛋白水解活性进一步选择菌株。选择的植物乳杆菌T6B10和罗氏乳杆菌T0A16用作混合发酵剂，以得到藜麦酸面团。与未发酵面粉相比，发酵过程中有机酸，游离氨基酸，可溶性纤维，总酚，植酸酶和抗氧化活性以及体外蛋白质消化率显着提高。使用20％（w / w）的奎奴亚藜面团制成小麦面包，并与使用或不使用藜麦面粉制得的面包酵母小麦面包进行比较。藜麦酸面团的使用改善了小麦面包的化学，质地和感官特性，与藜麦粉的使用相比，表现出更好的性能。蛋白质消化率和质量以及淀粉水解速率也是营养特征，使用藜麦酸面团作为一种成分可以显着改善营养。这项研究利用了奎奴亚藜面粉通过酵母发酵的潜力。许多优点鼓励了新型健康发酵面包的生产。

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  • 来源
    《Food microbiology》 |2016年第6期|1-13|共13页
  • 作者

    Carlo Giuseppe Rizzello; Anna Lorusso; Marco Monternurro; Marco Gobbetti;

  • 作者单位

    Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Quinoa; Lactic acid bacteria; Sourdough; Bread;

    机译：藜麦;乳酸菌酸面团面包;

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