Abstract

Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with (raw wheat germ bread, RWGB) or without (wheat flour bread, WFB) raw wheat germ. The higher concentration of free amino acids mainly differentiated SFWGB from WFB and RWGB. The in vitro protein digestibility of WFB was the highest, even if sourdough fermentation of wheat germ attenuated the difference. Phytase and antioxidant activities of SFWGB were highest. The specific volume and cell-total areas were also the highest for SFWGB. As determined by texture profile analysis, the values of hardness, resilience and fracturability of breads containing wheat germ were lower than those found in WFB. The crust lightness showed a decrease from WFB to SFWGB. As determined by sensory analysis, SFWGB had mainly acid taste and flavour and resulted more salty. Sourdough fermented wheat germ is an ingredient able to enhance nutritional, texture and sensory properties of bread.

Autore Pugliese

• Rizzello Carlo Giuseppe

Tutti gli autori

• RIZZELLO C.G.;GOBBETTI M.;DI CAGNO R.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2010

ISSN

1438-2377

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

51

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

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Codici ASJC

Non Disponibile