Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review

被引：119

作者：

Ma, Sen ^{[1
]}

Wang, Zhen ^{[1
]}

Guo, Xingfeng ^{[1
,2
]}

Wang, Fengcheng ^{[1
]}

Huang, Jihong ^{[2
]}

Sun, Binghua ^{[1
]}

Wang, Xiaoxi ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Henan, Peoples R China

[2] Henan Univ Technol, Coll Biol Engn, Zhengzhou 450001, Henan, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 360卷

关键词：

Whole wheat products; Sourdough; Fermentation; Metabolic pathway; Quality improvement; LACTIC-ACID BACTERIA; RHEOLOGICAL PROPERTIES; ANTIFUNGAL ACTIVITIES; AROMA COMPOUNDS; STEAMED BREAD; IN-VITRO; BRAN; FERMENTATION; GLUTEN; DOUGH;

D O I：

10.1016/j.foodchem.2021.130038

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.

引用

页数：12

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