Abstract

The effects of wheat bran and of a Lactobacillus brevis based-bioingredient (LbBio), obtained after growth in flour-based medium, on quality of yeast leavened wheat bread (WWB) were investigated. Bran was used in bread formulation by substituting a part (20 g/100 g) of white wheat flour (WBB), while LbBio was used instead of the water content (WWB + LbBio and WBB + LbBio). The use of LbBio in WWB resulted in the biological acidification of the dough due to lactic, phenyllactic and OH-phenyllactic acid contents determining a high fermentation quotient value and an improved bread texture and microbiological quality. Conversely, wheat bran reduced the specific volume and crumb hardness during storage at 25 °C, and affected the antibacterial ability of LbBio during 30 °C storage. Our findings demonstrated that LbBio counteracted the negative effects of bran and allowed to obtain an enriched fibre bread with specific volume and soft crumb comparable to bread without bran.

Autore Pugliese

• Valerio Francesca , Caputo Leonardo , Lavermicocca Paola , Ancona Nicola , Creanza Teresa Maria , Di Biase Mariaelena

Tutti gli autori

• Valerio F.; Di Biase M.; Caputo L.; Creanza T.M.; Ancona N.; Visconti A.; Lavermicocca P.

Titolo volume/Rivista

Innovative food science & emerging technologies

Anno di pubblicazione

2013

ISSN

1466-8564

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile