Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 69937 10.21603/2074-9414-2023-3-2455 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production Закваски спонтанного (естественного) брожения: особенности технологии и роль в современном хлебопекарном производстве https://orcid.org/0000-0001-8662-4559 Жаркова Ирина Михайловна Zharkova Irina M. zharir@mail.ru https://orcid.org/0000-0003-1431-4804 Росляков Юрий Федорович Roslyakov Yuri F. izaveta_ros@mail.ru https://orcid.org/0000-0001-9814-6005 Иванчиков Данил Сергеевич Ivanchikov Danil S. Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation 29 09 2023 29 09 2023 53 3 525 544 23 01 2023 07 03 2023 https://fptt.ru/en/issues/22025/21991/

Хлебобулочные изделия, изготовленные на заквасках, характеризуются широким спектром вкусо-ароматических характеристик, увеличенным сроком хранения и т. д. Отмечается активизация научных исследований, направленных на изучение микробиома хлебопекарных заквасок. Цель работы – обобщение, систематизация и анализ современных данных об особенностях ведения заквасок спонтанного брожения, способов их получения и роли в организации технологического процесса на современных предприятиях хлебопекарной отрасли. Объектом исследования являлась российская и зарубежная научная литература открытого доступа – монографии, статьи и патенты на изобретения, связанные с исследованием различных аспектов производства и использования хлебопекарных заквасок спонтанного брожения. Поиск вели по информационным базам PubMed и eLIBRARY.RU в обратной хронологической последовательности (период поиска 2000–2022 гг.). Отбор источников осуществляли с учетом полноты и системности изложения материала, его достоверности и релевантности. Анализ и систематизацию информации проводили голографическим методом и методом апперципирования. Провели анализ и систематизацию исследований российских и зарубежных ученых в отношении факторов, влияющих на микробиом хлебопекарных заквасок, в частности спонтанного брожения. В работе была показана взаимосвязь между сырьем, используемым на стадии выведения заквасок спонтанного брожения, и показателями их качества. Актуальность приобретают исследования, связанные с изучением трансформации биоактивных соединений в процессе ферментации закваски. Это обусловлено поиском и расширением набора эффективных инструментов для разработки хлебобулочной продукции, обладающей специфическими питательными свойствами (пониженный гликемический индекс, повышенное количество биологически доступных питательных веществ, пониженное содержание акриламида, сниженная аллергенность глиадина). Научный и практический интерес представляют выделение, идентификация и характеристика микроорганизмов, входящих в микробиом заквасок спонтанного брожения, для поиска специфических штаммов, которые позволяют разрабатывать закваски, предназначенные для различных узконаправленных целей.

Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers. Recent years have seen a growing research interest in the microbiome of bakery sourdoughs. The research objective was to generalize, systematize, and analyze modern data on spontaneous fermentation starters, their production methods, and their role in the technological process at modern bakeries. The study featured domestic and foreign monographs, research articles, and patents related to various aspects of the production and commercial use of spontaneously fermented baking starters. The search covered publications indexed in PubMed and eLIBRARY.RU in 2000–2022. The sources were selected based on such indicators as completeness, consistency, reliability, and relevance. The obtained data were analyzed and systematized in line with the method of apperception and holography. The analysis focused on the factors that affect the microbiome of baking starter cultures, in particular, spontaneous fermentation. Another aspect included the effect of the raw materials used at the stage of breeding spontaneous fermentation starter cultures on their quality indicators. The transformation of bioactive compounds in the process of sourdough fermentation proved to be an increasingly relevant research matter. Food producers are looking for more effective tools to develop bakery products with specific nutritional properties, e.g., lower glycemic index, increased content of bioactive nutrients, reduced acrylamide content, low gliadin allergenicity, etc. The isolation and profiling of microorganisms included in the microbiome of spontaneous fermentation sourdough cultures is of practical interest because new strains might produce starter cultures intended for various target audiences.

 Хлебопечение хлеб закваска дрожжи микробиом закваски вкус и аромат хлеба качество биологический эффект Bakery bread sourdough yeast sourdough microbiome taste and aroma of bread quality biological effect

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