Abstract：
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a \"green-label\" feature, which satisfies the consumers\' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
摘要：
面包质量下降，以面包屑陈腐为特征，面包皮的软化和香气的损失，造成了巨大的食物浪费和经济损失,这是限制面包制造业发展的瓶颈。各种面包改良剂已被广泛用于缓解该问题。然而,值得注意的是，酸面团技术已成为这方面的关键因素。在酸面团中，碳水化合物的代谢分解，蛋白质，和脂质导致胞外多糖的产生，有机酸,芳香化合物，或者益生元，这有助于酸面团增强面包属性的卓越能力。此外，酸面团具有“绿色标签”功能，这满足了消费者对无添加剂食品日益增长的需求。在过去的二十年里，由于其卓越的性能，已经有了一个显著的关注与原位生产的葡聚糖酸面团。在这次审查中,面包关键成分的行为(即，淀粉和面筋）在面团混合过程中，打样,烘焙和面包储存，以及由酸性环境和葡聚糖的存在引起的变化进行了系统总结。从淀粉和面筋的角度来看，获得的结果证实了酸度和葡聚糖的共同给药对面包品质的协同改善，并强调了酸化的核心作用。这篇综述有助于为通过原位生产的葡聚糖的应用更有效地提高小麦面包的品质奠定理论基础。
