Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

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Wang , Y , Sorvali , P , Laitila , A , Maina , N H , Coda , R & Katina , K 2018 , ' Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread ' , Food Hydrocolloids , vol. 84 , pp. 396-405 .

Title: Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread
Author: Wang, Yaqin; Sorvali, Päivi; Laitila, Arja; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati
Contributor organization: Department of Food and Nutrition
Grain Technology
Helsinki Institute of Sustainability Science (HELSUS)
Food Sciences
Carbohydrate Chemistry and Enzymology
Date: 2018-11
Language: eng
Number of pages: 10
Belongs to series: Food Hydrocolloids
ISSN: 0268-005X
Abstract: The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E-143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (similar to 21%) and reduced crumb hardness (similar to 12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.
Subject: Dextran
Faba bean
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion

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