酸面团发酵技术应用研究进展

周春艳; 张华铮; 陈红兵; 高金燕; 袁娟丽; 于凤莲

doi:10.13386/j.issn1002-0306.2014.17.076

酸面团发酵技术应用研究进展

周春艳^1,2,3,
张华铮⁴,
陈红兵^1,2,
高金燕³,
袁娟丽^1,2,3,
于凤莲^1,2,3

1. 南昌大学食品科学与技术国家重点实验室
2. 南昌大学中德联合研究院
3. 南昌大学生命科学与食品工程学院
4. 南昌大学图书馆

基金项目:

国家国际科技合作专项资助(2013DFG31380)；江西省“赣鄱英才555工程”领军人才培养计划(18000034)；江西省国际合作项目(2012BDH80019)；南昌大学食品科学与技术国家重点实验室项目(SKLF-ZZB-201302)；

详细信息

作者简介:
周春艳 (1990-) , 女, 硕士研究生, 研究方向:营养与食品卫生。;

中图分类号: TS213.2
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- 收稿日期: 2013-12-23

Progress in application of sourdough fermentation technology

State Key Laboratory of Food Science and Technology, Nanchang University
Sino-German Joint Research Institute, Nanchang University
School of Life Sciences and Food Engineering, Nanchang University
Library of Nanchang University

摘要

摘要: 酸面团发酵技术是一种传统的生物加工技术,但目前又拓展了新的内容。本文介绍了酸面团发酵技术在提高发酵产品的营养价值、改善焙烤产品的流变学特性与感官品质、延长产品的货架期、制备低血糖生成指数的面包及研制可供乳糜泻患者安全食用的低致敏焙烤产品等方面的应用,并对目前酸面团发酵技术所具有的优势和存在的问题进行了总结和分析。总之,酸面团发酵技术在食品工业中的应用前景广阔,值得深入研究。
- 酸面团发酵 /
- 乳酸菌 /
- 酵母
Abstract: Sourdough fermentation is a traditional biotechnology, and it is developed with modern technology.This paper introduced the applications of sourdough fermentation technology, including enhancing the nutritional value of fermentation foods, improving the rheological properties and sensory qualities of baked products, preparing low glycemic index of bread and developing low sensitized baked products for celiac disease patients.Moreover, the advantages and problems existing in the sourdough fermentation technology were also summarized and analyzed.In conclusion, sourdough fermentation technology had a widely application prospect in the food industry, and it was worth further being studied.
- sourdough fermentation /
- lactic acid bacteria /
- yeast

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参考文献(53)

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酸面团发酵技术应用研究进展

作者简介: 周春艳 (1990-) , 女, 硕士研究生, 研究方向:营养与食品卫生。;

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Progress in application of sourdough fermentation technology

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作者简介:
周春艳 (1990-) , 女, 硕士研究生, 研究方向:营养与食品卫生。;