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 . https://doi.org/10.1016/j.foodhyd.2018.05.042

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: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Helsinki Institute of Sustainability Science (HELSUS)
University of Helsinki, Grain Technology
Date: 2018-11
Language: eng
Number of pages: 10
Belongs to series: Food Hydrocolloids
ISSN: 0268-005X
URI: http://hdl.handle.net/10138/301997
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
Hydrocolloids
Rheology
Faba bean
Fermentation
Bread
GLUTEN-FREE
RHEOLOGICAL PROPERTIES
MOLECULAR-WEIGHTS
WEISSELLA-CIBARIA
SENSORY PROFILE
SOURDOUGH BREAD
FLOUR
HYDROCOLLOIDS
DOUGH
PROTEIN
416 Food Science
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