图书章节

Probiotic in Bakery 收藏

面包店的益生菌

原文求助发布源

作者

Ana Paula Zapelini de Melo, Thais de Oliveira, Pedro Luiz Manique Barreto & Silvani Verruck[1];Adriano Gomes da Cruz[2];Marcia Cristina Silva[2];Tatiana Colombo Pimentel[3];Erick Almeida Esmerino[4];Silvani Verruck[5]

作者单位

[1]Graduate Program in Food Science , Federal University of Santa Catarina, Florianópolis, SC, Brazil;[2]Department of Food, Federal Institute of Science, Rio de Janeiro, Brazil;[3]Federal University of Paraná, Paranavaí, Brazil;[4]Department of Food Technology, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil;[5]Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil

关键词

Bread ingredients;Functional foods;Probiotic bread;Probiotic edible film;Probiotic cultures;Non-dairy probiotic

关键词译文

面包成分；功能性食品；益生菌面包；益生菌食用膜；益生菌培养；非乳制品益生菌

发布日期

13 May 2023

页码

165-177

DOI

10.1007/978-1-0716-3187-4_12

来源信息

Probiotic Foods and Beverages ISBN：9781071631898, 2023年, 165-177页

摘要

The incorporation of probiotic microorganisms (such as the genera Bifidobacterium, Lactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Bacillus) into bakery products is an emerging approach to enlarge the availability of non-dairy probiotic food on the market. However, the viability and stability of the microorganisms may be compromised due to the high processing temperatures employed in the development of these products. This chapter proposes the design of two independent protocols for the delivery of probiotics through bakery products: (I) a probiotic bread by adding microorganisms directly to the dough and (II) an edible probiotic film based on sodium caseinate and chia mucilage for application on bread surface. Furthermore, for both protocols, the function of each reagent/ingredient and the chemical reactions involved are described in details, indicating the sources of possible issues and the best alternatives to overcome them.

摘要译文

将益生菌微生物（例如双歧杆菌，乳酸杆菌，乳杆菌，乳酸乳杆菌，乳酸酶和芽孢杆菌和芽孢杆菌）的掺入中，是一种新兴的方法，是扩大市场上非乳益生物食品的可用性。但是，由于这些产品开发的高处理温度，微生物的生存力和稳定性可能会损害。本章提出了两种独立方案，用于通过面包产品提供益生菌的两种独立方案：（i）通过将微生物直接添加到面团中，以及（ii）基于酪蛋白酸盐和chia粘膜的可食用益生菌膜，将益生菌面包用于面包中，以涂在面包上表面。此外，对于这两种方案，详细描述了每种试剂/成分的功能以及所涉及的化学反应的功能，这表明了可能的问题的来源以及克服它们的最佳选择。