酸面团延长面包货架期作用机制研究进展  

Research Progress on the Mechanism of Action of Sourdough to Extend the Shelf Life of Bread

作　　者：崔进喜 杨玉霞 甘雨鑫 张一凡 姜忠丽 赵秀红 Cui Jinxi;Yang Yuxia;Gan Yuxin;Zhang Yifan;Jiang Zhongli;Zhao Xiuhong(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《中国粮油学报》2024年第11期217-225,共9页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省民生科技项目(2021JH2/10200020);沈阳市科学技术计划项目(21-116-3-50)。

摘　　要：面包营养丰富、食用方便,深受世界各国人民喜爱。但面包在储藏过程中由于物理化学变化和微生物作用,导致品质下降,货架期缩短,严重制约行业发展。酸面团中酵母菌和乳酸菌复合发酵会产生有机酸、胞外多糖及细菌素等物质,这些代谢产物不但可以延缓支链淀粉回生,减少水分损失;还可以抑制微生物腐败,保证食品安全。因此,利用酸面团发酵面包可以延长货架期,满足消费者需求。本文综述了面包变质原因、酸面团抑菌机理以及对淀粉和面筋蛋白的影响,为减缓面包老化、延长货架期及酸面团应用于发酵面制品提供参考。Bread is a highly nutritious and convenient food beloved by people all around the world.However,during storage,bread quality deteriorates due to physical and chemical changes and microbial actions,resulting in a shortened shelf life,which significantly hampers the development of the industry.Fermenting bread with sourdough,a combination of yeast and lactic acid bacteria,produces substances,such as organic acids,exopolysaccharides and bacteriocins.These metabolic byproducts can slow down amylopectin retrogradation,reducing moisture loss.They can also inhibit microbial decay,ensuring food safety.Therefore,the use of sourdough fermentation in bread can extend its shelf life and meet consumer demands.In this article,a comprehensive overview of the reasons behind bread spoilage,the mechanisms by which sourdough inhibits bacterial decay,and the impact of it on starch and gluten proteins was provided.It served as a valuable reference for mitigating bread aging,prolonging its shelf life,and exploring the application of sourdough in fermented bakery products.

关 键 词：酸面团 乳酸菌 微生物腐败 面包老化 货架期 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]