{"title":"添加酸包粉对添加植物蛋白和膳食纤维的无麸质高粱面包的影响：功能、质地和结构特性","authors":"Secil Turksoy, Mustafa Guzel, Nihal Guzel","doi":"10.1002/cche.10752","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The production of high-quality gluten-free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten-free sorghum bread quality. Lactic acid bacteria (<i>Lactobacillus casei</i> and <i>Lactobacillus acidophilus</i>) and yeast (<i>Saccharomyces cerevisiae</i>) were used as starter cultures.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with <i>L. acidophilus</i> was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (<i>p</i> < .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm<sup>−1</sup>) and a unique peak in the fingerprint region (1200–600 cm<sup>−1</sup>).</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Breads made with <i>L. acidophilus</i> (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The results suggested that selected lactic acid bacteria-based sorghum sourdough might be a promising ingredient for the development of gluten-free bread with improved quality and nutritional value.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"518-529"},"PeriodicalIF":2.2000,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties\",\"authors\":\"Secil Turksoy, Mustafa Guzel, Nihal Guzel\",\"doi\":\"10.1002/cche.10752\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>The production of high-quality gluten-free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten-free sorghum bread quality. Lactic acid bacteria (<i>Lactobacillus casei</i> and <i>Lactobacillus acidophilus</i>) and yeast (<i>Saccharomyces cerevisiae</i>) were used as starter cultures.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>The bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with <i>L. acidophilus</i> was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (<i>p</i> < .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm<sup>−1</sup>) and a unique peak in the fingerprint region (1200–600 cm<sup>−1</sup>).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>Breads made with <i>L. acidophilus</i> (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>The results suggested that selected lactic acid bacteria-based sorghum sourdough might be a promising ingredient for the development of gluten-free bread with improved quality and nutritional value.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 3\",\"pages\":\"518-529\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2023-12-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10752\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10752","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties
Background and Objectives
The production of high-quality gluten-free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten-free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.
Findings
The bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (p < .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm−1) and a unique peak in the fingerprint region (1200–600 cm−1).
Conclusion
Breads made with L. acidophilus (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).
Significance and Novelty
The results suggested that selected lactic acid bacteria-based sorghum sourdough might be a promising ingredient for the development of gluten-free bread with improved quality and nutritional value.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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