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

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dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor.author Perri, Giuseppe
dc.contributor.author Rizzello, Carlo Giuseppe
dc.contributor.author Ampollini, Marco
dc.contributor.author Celano, Giuseppe
dc.contributor.author Coda, Rossana
dc.contributor.author Gobbetti, Marco
dc.contributor.author De Angelis, Maria
dc.contributor.author Calasso, Maria
dc.date.accessioned 2021-08-26T05:10:02Z
dc.date.available 2021-08-26T05:10:02Z
dc.date.issued 2021-07
dc.identifier.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 en
dc.identifier.issn 2304-8158
dc.identifier.other PURE: 167897834
dc.identifier.other PURE UUID: c97cb309-cd90-406d-8ef2-0ae21b2a2546
dc.identifier.other WOS: 000676699100001
dc.identifier.other Scopus: 85109251476
dc.identifier.other ORCID: /0000-0002-8319-6680/work/99033273
dc.identifier.uri http://hdl.handle.net/10138/333636
dc.description.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. fi
dc.format.extent 23
dc.language.iso eng
dc.relation.ispartof Foods
dc.rights en
dc.subject 416 Food Science en
dc.subject 220 Industrial biotechnology en
dc.title Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties en
dc.type Article
dc.description.version Peer reviewed
dc.identifier.doi https://doi.org/10.3390/foods10071489
dc.type.uri info:eu-repo/semantics/other
dc.type.uri info:eu-repo/semantics/publishedVersion
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