| Institution: | 1. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;2. Faculty of Science and Technology, Free University of Bozen, Bozen, Italy;1. Laboratory of Food Microbiology and Biotechnology, Department of Food Technology Safety and Health, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk Belgium, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium;2. Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen Valentin Vaerwyckweg 1, 9000 Gent, Belgium;1. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;2. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;1. Department of Soil, Plant, and Food Science, University Aldo Moro of Bari, 70125 Bari, Italy;2. Ferrero S.p.a., Alba, CN, Italy;1. LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal;2. ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal;1. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;2. Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland |
| Abstract: | Selected Lactobacillus plantarum DSM 32248 and Lactobacillus rossiae DSM 32249, isolated and identified from wheat germ, were used to ferment a milling by-products mixture. Lactic acid bacteria metabolisms improved the functional properties of wheat bran and germ, which are considered important sources of functional compounds. Wheat breads were manufactured using 15% (w/w) of fermented (and unfermented) milling by-products, and compared to baker’s yeast wheat bread manufactured without the addition of milling by-products. The use of the fermented ingredient improved the biochemical, functional, nutritional, textural, and sensory features of wheat bread, showing better performances compared to the solely use of wheat flour. Protein digestibility, nutritional indexes, and the rate of starch hydrolysis markedly improved using fermented milling by-products as ingredient. Enriched bread was also characterized by high content of dietary fibre and low glycaemic index determined in vivo.This study exploited the potential of fermented milling by products as functional ingredient. According to the Regulations the bread made under this study conditions can be defined as “high fibre content” and “low glycaemic index”. A number of advantages encouraged the manufacture of novel and healthy and functional leavened baked goods. |
