Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure

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• 作者：Julia Nutter^a ; ^b ; ^{jnutter@mdp.edu.ar} ; Rosalia Fritz^a ; Amelia I. Saiz^a ; Miriam O. Iurlina^a
• 关键词：Honey ; Lactic acid bacteria ; Sourdough ; Gluten microstructure
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：119-125
• 全文大小：2116 K
• 卷排序：77

文摘

Honey supplementation of sourdough increased LAB population. The presence of honey did not modified organic acid production by LAB. Honey induced the development of a closed gluten network in dough. The acidifying activity of LAB lead to the generation of gluten fibrils in dough. The high acidity of P. pentosaceus prevented the effect of honey on gluten network.