Abstract In this study, the effect of immature wheat flour (IWF) on the fermentation activity of lactic acid bacteria (LAB) and on the nutritional quality properties of bread were evaluated. IWF was added in the as the ratio of 10g/100g in sourdough fermentation medium, and the fermentation activity (total LAB, pH, titration acidity (TA), and total reducing sugar (TRS)) of LAB cultures was monitored. Additionally, some physical quality characteristics (specific volume, texture profile and colour value), estimated glycaemic index (eGI), rapidly digestible starch (RDS), slowly digestible starch (SDS), and the total dietary fibre content of sourdough bread were determined. According to the statistical test, it was revealed that the IWF addition stimulated LAB growth and increased their fermentation activity. The pH of the fermentation medium decreased from 6.57 to 3.50, and TA raised from 0.13% to 1.2% in 48 h. The highest TRS content was determined in IWF enriched sourdough samples, and as a result of this, the eGI of sourdough bread increased. Compared to the control sample, the SDS and total dietary fibre content were higher in IWF added sourdough bread, and a positive correlation was noted between these two components. IWF utilisation of sourdough bread formulation increased the hardness value by nearly 50%.

中文翻译：

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未成熟小麦粉对酸面包营养及工艺品质的影响

摘要 本研究评估了未成熟小麦粉（IWF）对乳酸菌（LAB）发酵活性和面包营养品质特性的影响。在酵母发酵培养基中以10g/100g的比例加入IWF，监测LAB培养物的发酵活性（总LAB、pH、滴定酸度（TA）和总还原糖（TRS））。此外，还测定了一些物理质量特征（比容、质地特征和颜色值）、估计升糖指数（eGI）、快速消化淀粉（RDS）、慢消化淀粉（SDS）和酸面包的总膳食纤维含量。根据统计测试，表明添加 IWF 刺激了 LAB 的生长并增加了它们的发酵活性。发酵培养基的pH值从6.57下降到3.50，48小时内TA从0.13%上升到1.2%。在富含 IWF 的酸面团样品中测定的 TRS 含量最高，因此，酸面团面包的 eGI 增加。与对照样品相比，添加 IWF 的酸面包中的 SDS 和总膳食纤维含量更高，并且这两种成分之间存在正相关关系。酸面包配方的 IWF 利用率使硬度值提高了近 50%。并且注意到这两个组成部分之间存在正相关。酸面包配方的 IWF 利用率使硬度值提高了近 50%。并且注意到这两个组成部分之间存在正相关。酸面包配方的 IWF 利用率使硬度值提高了近 50%。