Objective of this study was to design a formula of a sourdough pastry snack by adding starter inoculum into the formulation which was obtained by the fermentation process through beetroot (Beta vulgaris) puree with black-eyed pea (Vigna unguiculata) and fava bean (Vicia faba). With this development process, it was aimed to review the functional impact of legumes as gluten replacement and emphasize the importance regarding physical and sensory attributes in a pastry snack product. First, a starter inoculum was developed based on modification of the shalgam fermentation process with legumes. An experimental design suggested by the response surface methodology was used to optimize its microbial properties and level of antioxidants with the factors of amounts of beetroot puree, fava bean/black-eyed pea ratio, and fermentation time. In the second part, this starter inoculum was mixed with fava bean flour to obtain a sourdough pastry snack (FBS) with improved physical and sensory attributes and compared to the wheat control sourdough (WCS) pastry snack after the baking process. According to the optimization results to produce starter inoculum with the optimum results of lactic acid bacteria 9.55 log cfu/mL, the level of antioxidant activity 91.86 μM TE/mL, and total yeast level 6.96 log cfu/mL; 75 mL of beetroot puree, 100% for fava bean, and fermentation for 24 h were obtained. Compared to WCS, FBS has approximately 16% higher hardness values. Also, a significant difference was observed for stiffness and springiness among samples. The retention of moisture was higher in the first 4 days following the storage for 8 days; the moisture content continuously decreased with the final moisture content of 12.6%. When compared with the results of textural profile analysis in terms of hardness, stiffness, and springiness, sensory results were correlated. Comparing the overall acceptability of the FBS to WCS, FBS was from moderate to higher scores, which indicated that it could be a promising alternative to chemically developed snack products and a preferred product for people suffering from celiac disease and other gluten intolerances.

中文翻译：

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使用甜菜根和豆类生产替代植物性无麸质酸面团零食：物理和感官属性的表征

本研究的目的是设计一种发酵糕点零食的配方，将发酵剂添加到配方中，该配方是通过甜菜根（Beta vulgaris）泥与黑眼豌豆（Vigna unguiculata）和蚕豆（Vicia faba ）发酵获得的。 ）。通过这一开发过程，旨在审查豆类作为麸质替代品的功能影响，并强调糕点零食产品中物理和感官属性的重要性。首先，基于对豆类 shalgam 发酵工艺的改进，开发了一种发酵剂接种物。采用响应面法提出的实验设计，以甜菜根泥用量、蚕豆/黑眼豌豆比例和发酵时间等因素优化其微生物特性和抗氧化剂水平。在第二部分中，将该发酵剂接种物与蚕豆粉混合，以获得具有改善的物理和感官属性的酸面团糕点零食（FBS），并与烘焙过程后的小麦对照酸面团（WCS）糕点零食进行比较。根据优化结果生产发酵剂，最佳结果乳酸菌含量为9.55 log cfu/mL，抗氧化活性水平为91.86 μM TE/mL，酵母菌总量为6.96 log cfu/mL；得到75mL甜菜根泥，100％蚕豆，发酵24h。与 WCS 相比，FBS 的硬度值高出约 16%。此外，还观察到样品之间的刚度和弹性存在显着差异。储存8天后的前4天保水率较高；水分含量不断下降，最终水分含量为12.6%。当与硬度、刚度和弹性方面的质构分析结果进行比较时，感官结果是相关的。比较 FBS 与 WCS 的总体可接受性，FBS 得分从中等到较高，这表明它可能是化学开发的零食产品的有前途的替代品，也是患有乳糜泻和其他麸质不耐受症的人的首选产品。