Research Progress on the Mechanism of Action of Sourdough to Extend the Shelf Life of Bread
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.
sourdoughlactic acid bacteriamicrobial spoilagebread stalingshelf life
万方数据
维普
