Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Show full item record



Permalink

http://hdl.handle.net/10138/333636

Citation

Perri , G , Rizzello , C G , Ampollini , M , Celano , G , Coda , R , Gobbetti , M , De Angelis , M & Calasso , M 2021 , ' Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties ' , Foods , vol. 10 , no. 7 , 1489 . https://doi.org/10.3390/foods10071489

Title: Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Author: Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2021-07
Language: eng
Number of pages: 23
Belongs to series: Foods
ISSN: 2304-8158
URI: http://hdl.handle.net/10138/333636
Abstract: A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.
Subject: 416 Food Science
220 Industrial biotechnology
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
foods_10_01489_v2.pdf 1.379Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record