Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads

被引：64

作者：

Ktenioudaki, Anastasia ^{[1
]}

Alvarez-Jubete, Laura ^{[2
]}

Smyth, Thomas J. ^{[3
,4
]}

Kilcawley, Kieran ^{[5
]}

Rai, Dilip K. ^{[3
]}

Gallagher, Eimear ^{[1
]}

机构：

[1] TEAGASC, Food Res Ctr, Food Chem & Technol Dept, Dublin 15, Ireland

[2] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin, Ireland

[3] TEAGASC, Food Res Ctr, Food Biosci Dept, Dublin 15, Ireland

[4] Inst Technol Sligo, Dept Life Sci, Sligo, Ireland

[5] TEAGASC, Food Res Ctr, Food Biosci Dept, Fermoy, Cork, Ireland

来源：

FOOD RESEARCH INTERNATIONAL | 2015年 / 73卷

关键词：

Brewer's spent grain; Sourdough; Baking; Bread; Mixolab; Shelf-life; Avrami model; DSC; Phenolic profile; Volatile analysis; Antioxidants; Flour; LACTIC-ACID BACTERIA; FIBER WHEAT BREAD; BRAN FERMENTATION; ANTIOXIDANT; RYE; QUALITY; ENZYME; FLOUR; CRUMB; WATER;

D O I：

10.1016/j.foodres.2015.03.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A comprehensive study into the potential of bioprocessing techniques (sourdough fermentation and technological aids) for improving the technological, sensory, and nutritional properties of breads made using brewer's spent grain (BSG) was undertaken. Xylanase and dough conditioner altered the mixing and pasting properties of the flours, improved the specific volume and texture of breads and delayed staling in BSG breads when added to both sourdough and non-sourdough BSG breads. The aromatic properties were determined by volatile analysis and were influenced by sourdough fermentation. Ferulic and 4-coumaric adds were the main phenolic acids found in insoluble bound form in BSG flour, while the phenolic profile was different for the free extracts. Sourdough fermentation and the use of enzymes increased the antioxidant capacity of breads. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：107 / 116

页数：10

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