Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed as suitable strategy to include bran in breadmaking. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids and peptides and optimal in vitro protein digestibility value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads contained higher total dietary fibers and protein contents as compared to a wheat bread and showed improved nutritional and sensory profiles according to the fermented bran used.

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Blandino M.;
2020

Abstract

Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed as suitable strategy to include bran in breadmaking. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids and peptides and optimal in vitro protein digestibility value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads contained higher total dietary fibers and protein contents as compared to a wheat bread and showed improved nutritional and sensory profiles according to the fermented bran used.
313
108384
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12
www.elsevier.com/locate/ijfoodmicro
High fiber content; Lactic acid bacteria; Milling by-products; Nutritional profile; Sourdough fermentation
Pontonio E.; Dingeo C.; Di Cagno R.; Blandino M.; Gobbetti M.; Rizzello C.G.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1720454
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