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How the sourdough may affect the functional features of leavened baked goods

机译：酸面团如何影响发酵发酵食品的功能特性

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摘要

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
机译：酸发酵是最古老的食品生物技术之一，由于其对发酵食品的感官，结构，营养和保质期的影响，已被研究并最近重新发现。酸化，蛋白水解和多种酶的活化以及微生物代谢产物的合成在面团发酵过程中引起一些变化，这些变化影响面团和烘烤好的基质，并影响营养/功能质量。当前，文献特别丰富的结果表明面团发酵如何影响发酵的发酵食品的功能特性。以预处理原料的形式，通过酵母发酵可以稳定麸皮部分和小麦胚芽或提高其功能价值。酵母发酵可能会降低烘焙食品的血糖反应，改善膳食纤维复合物和植物化学物质的性质和生物利用度，并可能增加矿物质的吸收。酸发酵过程中的微生物代谢也可能产生新的营养活性化合物，例如具有各种功能的肽和氨基酸衍生物（例如γ-氨基丁酸），以及潜在的益生元外多糖。已经证明，通过真菌蛋白酶和精选的乳酸菌消化的小麦粉对腹腔疾病患者可能是安全的。

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