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 ex-tend 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 pro-teins was provided.It served as a valuable reference for mitigating bread aging,prolonging its shelf life,and explo-ring 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
Key words
sourdough/lactic acid bacteria/microbial spoilage/bread staling/shelf life
维普
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