Research Progress on the Quality Improvement and Hypoglycemic Mechanism of Multi-grain Bread Fermented by Lactic Acid Bacteria

被引：0
|
作者：
An J. [1 ,2 ]
Liu J. [2 ]
Sheng Q. [1 ]
Zhao W. [2 ]
Li P. [2 ]
Jia Y. [1 ]
Zhang A. [2 ]
Liu J. [2 ]
机构：
[1] College of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang
[2] Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang
来源：
Science and Technology of Food Industry | 2022年 / 43卷 / 24期
关键词：
bread; hypoglycemic mechanism; lactic acid bacteria; multi-grain; quality;
D O I：
10.13386/j.issn1002-0306.2022050176
中图分类号：
学科分类号：
摘要：
Multi-grain bread is popular because of its rich nutrition and low glycemic index. The mouthfeel of bread is not ideal for the addition of multi-grains, lactic acid bacteria fermentation not only improved the quality of multi-grain bread, but also enhanced its blood glucose regulation effect. On the basis of the symbiotic relationship between lactic acid bacteria and yeasts, this paper reviews the improvement effect of lactic acid bacteria fermentation on the specific volume, sensory quality, nutrition, flavor and storage stability of multi-grain bread. By analyzing the interaction between the metabolism of lactic acid bacteria and the active components in cereals, the hypoglycemic mechanism of of lactic acid bacteria fermentation of multi-grain bread reducing blood sugar in cereals bread fermented by lactic acid bacteria is discussed, including three aspects: Regulating intestinal flora and enhancing immunity, improving antioxidant capacity and promoting insulin secretion, inhibiting digestive enzyme activity and affecting glucose metabolism pathways. This study aims to provide a reference for the rapid development of the multi-grain bread industry and the development of foods for diabetic patients. © 2022, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：1 / 10
页数：9
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