http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Manuela Sanna,Simonetta Fois,Giovanni Falchi,Marco Campus,Tonina Roggio,Pasquale Catzeddu 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The present study compared liquid sourdoughtechnology with baker’s yeast leavening when applied tothe production of a semolina-based crispy flatbread. Followingin vitro starch digestion, the results revealed thesourdough leavened flatbread to contain a lower percentageof rapidly digestible starch (16%), higher amounts ofslowly digestible starch (27%) and inaccessible digestiblestarch (4.1%) compared with the baker’s yeast leavenedflatbread (20, 20, and 2.4%, respectively), making theformer nutritionally healthier. The sourdough leavenedbread was crispier, stiffer and more solid, as shown bytexture analyses, although Raman spectroscopy revealed nodifferences in the crystallinity status of starch. Thedescriptive analyses show that the use of sourdoughenhances the positive sensory traits, as rated by the consumerpanel scores (6.08 vs. 5.56). In summary, the resultsindicate that the implementation of sourdough technologyin the production of flat crispy breads could confer economicadvantages to this product.