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Technological methods for reducing the content of fructan in rye bread
European Food Research and Technology ( IF 3.3 ) Pub Date : 2020-06-23 , DOI: 10.1007/s00217-020-03537-5
Ewa Pejcz , Radosław Spychaj , Zygmunt Gil

The irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal tract that may afflict even 12% of the European population. One of the ways to counteract IBS-related ailments is to implement a diet with reduced contents of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). The prevailing components from the FODMAPs group that may be found in rye bread include fructans. The study was conducted with endosperm and wholemeal rye flours. Dough was prepared from both flours with the use of two methods: I-stage method—with the addition of dry leavening—and II-stage method with the use of a sourdough produced with Lactobacillus plantarum, and all with fermentation times of 90, 120, 150, and 180 min. After baking, bread loaves were subjected to quality and consumer analysis and fructan content determination. The endosperm rye flour used for bread-making revealed better baking properties. Bread made of this flour had a higher loaf volume and received higher scores in the consumer assessment than bread made with wholemeal. Study results conclude that the content of fructans in bread was significantly affected by the dough-making method, and that it was decreased by the use of the sourdough. In contrast, the extended fermentation time of dough failed to reduce the fructan content of the bread.

中文翻译:

降低黑麦面包中果聚糖含量的技术方法

肠易激综合症(IBS)是胃肠道的功能性疾病,甚至可能折磨12%的欧洲人口。解决IBS相关疾病的方法之一是实施饮食,减少可发酵寡糖,二糖,单糖和多元醇(FODMAP)的含量。黑麦面包中可能存在的来自FODMAPs组的主要成分包括果聚糖。该研究是用胚乳和全麦黑麦粉进行的。使用两种方法从两种面粉中制备面团:I阶段方法(添加干发酵剂)和II阶段方法(使用植物乳杆菌生产的酸面团),发酵时间分别为90、120、150和180分钟。烘烤后,对面包进行质量和消费者分析以及果胶含量的测定。用于制面包的胚乳黑麦粉具有更好的烘烤性能。用这种面粉制成的面包比用全麦制成的面包具有更高的面包体积,并且在消费者评估中获得更高的分数。研究结果得出结论,面团中的果聚糖含量受制面团法的影响很大,而通过使用酸面团可以降低果聚糖的含量。相反,面团发酵时间的延长未能降低面包中果聚糖的含量。
更新日期:2020-06-23
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