Abstract: The fermentation process and its products of Pacific soda (trademark of Mondelēz International) were investigated. The changes of pH and total acidity of dough during fermentation were determined. The effects of yeast fermentation on cracker digestion and nutritional characteristics were evaluated. The results showed that the pH of cracker dough decreased from 7.81 to 7.28, while total titratable acid increased during fermentation. Compared with non-fermented soda cracker, starch digestibility was improved by 4.29% during fermentation process. The glucose and fructose in fermented crackers were decreased by 72.30% and 96.51%, respectively. While aspartic acid, arginine and alanine reduced by 6.1, 4.5 and 4.9 mg/100 g, respectively. Those results suggested that they were used as substrates during fermentation. The content of vitamin B1 and vitamin B2 in fermented crackers were slightly higher than that of non-fermented crackers. The contents of some mineral elements were slightly increased. The fermentation process improved starch digestibility of the crackers and could provide dietary options for people with intestinal indigestion.
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2021, Vol. 47 
