. &

, /

2015

&

(grain)

()

50% - , 1/3 50-60%

& -

, , , ,

&

() -

, (.. )

(70-80% )

( ,

, &

( , &

( ,

& )

&

,

(, )

( ,

, &

( , &

( ,

& )

&

&

&

-

( ..)

(, )

(, ..)

: , . :

(11-16%)

(>50%)

(25-30%)

(, 1)

( )

:

& , &

&

-

: &

pH &

( )

( & )

:

( ), ,

- /

:

- /

() () , , ()

, ,

90% , 8% ( ), 2% ( )

( )

- /

- /

( ) :

& (leavening)

& ( & )

()

() , , :

- /

& (van der Waals, -, - ..)

&

85%

15%

60%

40%

,

25-100 000

>100 000

- /

( Osborne, 1907):

& (.. 0.4 M NaCl) /

& /

( ) / (70%)

( ) / / , , (..) & (.. -)

- /

-: , 1-4 +

-: , 1-4

: , 1-4 1--

- (): , 1-4 , 1-6

-

-

- &

:

() (, )

(.. / )

- ( ) , ( ) ( )

-

: pH 4-5 & &

:

: 70% - Fe, Zn, Ca, Mg

-

( - 6 )

(Asc) ( 40 mg/Kg) & - (DHAsc), ( SS- )

&

Asc, L- threo-Asc

-

(Asc) (DHAsc)

DHAsc

DHAsc + 2 GSH Asc + GSSG

GSH

P-SH + GSSG P-SSG + GSH

- -

(r3, E924)

(GSH) (GSSG) SH / -SS-

(927)

( )

( )

()

( )

(baking powders):

+ + CO2 + H2O

-

&

& -

-

-

( ):

Saccharomyces cerevisiae

:

(27-30 % )

: (freeze-dried), (active dry yeast, instant dry yeast)

: Lactobacillus ..

- /

2

2

2

2DP + 2 Pi 2ATP

2 NAD+ 2NADH + 2H+

2 CO2

- /

2

2

2DP + 2 Pi 2ATP

2 NAD+ 2NADH + 2H+

: (, , )

-

Rhizopus stolonifer -

Neurospora sitophila -

Bacillus subtilis - Ropiness

- ()

, ,

:

(crumb firming)

( )

(crust softening)

&

:

:

& :

(retrogradation)

:

- ()

- ()

(retrograded)

()

-

()

+

- ()

()

()

+

:

- ()

(packaging)

, & ,

-7~10C ( )

>35oC &

: 20~35C ()

-30 ~ -18C ()

(surfactants-emulsifiers)

()

& :

:

in situ (, , )

(.. )

, , , , ..

& :

""

&

( )

in situ (.. )

:

& ( - )

& (anti-stalling agents / )

(.. )

& (.. , , .)

: &

:

&

Saccharomyces, Candida, Pichia, Hansenula

():

& pH

, &

Lactobacillus sp.

..

Saccharomyces

cerevisiae

Idli Leuconostoc

mesenteroides

San Fransisco

sourdough

bread

S. exiguus,

L. sanfransisco

Sour

pumpernickel

Leuconostoc

mesenteroides

: -in situ

:

(Javanainen 1994)

Kluyveromyces marxianus : /

(Caballero et al., 1995)

( & )

( )

fast food :

2- [2--2-]

HDT [2(1-)-4,5-

-]

48 h, pH 9.8, 35oC

pH 6.5, 30oC

2-AT & HDT

2-AT HDT

: : - .. - (!):

. &

, /

2015

&

!