PDF(Pubmed)
Abstract：
The term \"sourdough\" denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life.
摘要：
术语“酸面团”表示由面粉和水组成的面团，通过酵母和乳酸菌的作用发酵。利用酸面团发酵技术可以增强小麦籽粒面包的营养特性。最近,酸面包经历了复苏，受消费者对更健康面包选择的需求不断增长的推动。酸面团的市场动态说明了其在当代食品工业中的快速扩张和重要作用。面团发酵通过改变蛋白质和淀粉的结构和功能来提高营养品质，增强膳食纤维，挥发性化合物概况，和抗氧化活性，减少FODMAP。酸面团面包的质量受几个因素的影响，包括发酵环境，面粉粒度，蛋白质质量，淀粉特性，和膳食纤维成分。此外，掺入替代谷物(中间小麦草和豆类面粉)和非面粉成分(水果，草药,和乳制品）提供了创造具有独特感官和营养特征的酸面团面包的机会。这篇评论提供了有关酸面团发酵质量方面的最新见解，影响酸面团发酵过程有效性的因素，具有非常规和非面粉成分的酸面团技术，以及冷冻酸面团的潜在市场，考虑到它的便利性和延长的保质期。
