期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：1
页码：1-12
出版社：Galati University Press
摘要：This study was focused on the multigrain flours obtained by milling blends with
various amounts of wheat, rye and hulled oat, and on the sourdoughs prepared out
of these flours using different commercial starter culture. The folate and total
phenol levels and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity
(DPPH-RSA) of multigrain flours increased with the addition level of rye and
hulled oat. Among the fractions obtained through milling, higher levels of folates
were registered in brans, followed by shorts and then by flours. The folate
contents in brans and shorts were about of 1-1.4 times higher than in the flours.
The sourdough fermentation realized with different commercial starter cultures
induced the increase of the total phenols content and DPPH-RSA. The highest
levels of folates were obtained when fermenting the flour suspensions with
Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus,
followed by samples with Lactococcus lactis subsp. Lactis and Leuconostoc. The
sourdough fermented with Lactobacillus rhamnosus, Lactobacillus brevis and
Lactobacillus plantarum had lower folate contents compared to the corresponding
controls obtained through spontaneous fermentation. The obtained results suggest
that both the type of cereals used to obtain the flours and the starter culture used to
prepare the sourdoughs are suitable tools which worth be used for modulating the
nutritional profile of the baking products.
关键词：multigrain milling fractions; total phenol content; antioxidant activity;
folates; sourdough
