Page 85 - FoodFocusThailand No.216 MARCH 2024

BAKERY & PASTRY Edition

5. เพิ่ิ�มสารพิ่รีไบโอติิกส์ให้้กับจุุลิินทรีย์์โพิ่รไบโอติิกส์
ใน ลำำ�ไส้้เอ็็กโซพอ็ลำิแซ็กค�ไรด์์ (exopolysaccharides) เช่่น
กลำูแคน (glucan) ฟรุกแทน (fructans) หรือ็ gluco-,
fructo-oligo-saccharides ท่�จุุลำินทร่ย์์ผลำิตขึ้้�นในซ�วโด์วจุ์
ส้�ม�รถทำ�หน้�ท่�เป็็นพร่ไบโอ็ติกส้์ให้กับจุุลำินทร่ย์์ใน

ลำำ�ไส้้
เทคโนโลำย์่ซ�วโด์วจุ์เป็็นป็ระโย์ช่น์อ็ย์่�งม�กส้ำ�หรับ
อ็ุตส้�หกรรมเบเกอ็ร่ ซ้�งไม่จุำ�กัด์เพ่ย์งเฉพ�ะขึ้นมป็ัง โด์ย์ 5. Increase in prebiotics for intestinal probiotics
ก�รทำ�ขึ้นมป็ังซ�วโด์วจุ์ให้ม่รส้ช่�ติแลำะคุณภ�พตรงใจุ Exopolysaccharides, such as glucan and fructan or
ผู้บริโภคจุำ�เป็็นท่�จุะต้อ็งอ็�ศััย์ระย์ะเวลำ� คว�มพย์�ย์�ม gluco-oligo-saccharides and fructo-oligo-saccharides, are
produced by sourdough microorganisms and act as prebiotics
แลำะคว�มใส้่ใจุในก�รด์ูแลำกลำ้�เช่ื�อ็จุุลำินทร่ย์์ ตลำอ็ด์จุน for gut microbiota.
ก�รควบคุมส้ภ�วะก�รผลำิตให้ม่คว�มเหม�ะส้ม เพื�อ็ให้ได์้ Sourdough technology benefits the bakery product
ขึ้นมป็ังท่�ม่คุณภ�พ industry, which is no longer limited to just bread. Improving and
finding sourdough bread’s right qualities and flavors that
consumers desire will take time, require effort and dedication to
the care of starter culture, and necessitate careful control of
เอกสารอ้างอิง / References manufacturing conditions. The ultimate goal is to develop
Costantini, A., Da Ros, A., Nikoloudaki, O., Montemurro, M. Fekri, high-quality bread.
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Malo, A. (2023). Sourdoughs as Natural Enhancers of Bread
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Luangsakul, N., Keeratipibul, S., Jindamorakot, S. and
Tanasupawat, S. 2009. Lactic acid bacteria and yeasts isolated
from the starter doughs for Chinese steamed buns in Thailand.
LWT-Food Science and Technology, 42, 1404-1412.
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Ribet, L., Dessalles, R., Lesens, C., Brusselaers, N., & Durand-
Dubief, M. (2023). Nutritional benefits of sourdoughs: A
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Sánchez-Adriá, I. E., Sanmartín, G., Prieto, J. A., Estruch, F., Fortis,
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Torbica, A., Radosavljevic, M., Belovic, M., Tamilselvan, T.,
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& Prabhasankar, P. (2022). Biotechnological tools for cereal and
pseudocereal dietary fibre modification in the bakery products
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Xu, D., Zhang, Y., Tang, K., Hu, Y., Xu, X., & Gänzle, M. G. (2019).
Effect of mixed cultures of yeast and lactobacilli on the quality
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