Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

The study aimed at improving the nutritional profile of yeast leavened salt reduced sliced bread and puccia type bread fortified with a wheat-based Lactobacillus plantarum ITM21B fermentation product (Bio21B). The protein content of bread made under laboratory conditions was increased by using: (i)...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2019-08, Vol.70 (6), p.701-713
Main Authors: Di Biase, Mariaelena, Bavaro, Anna Rita, Lonigro, S. Lisa, Pontonio, Erica, Conte, Amalia, Padalino, Lucia, Minisci, Andrea, Lavermicocca, Paola, Valerio, Francesca
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - analysis
Bakery products
Bread
Bread - analysis
Bread-making
Chickpeas
Cicer
Digestibility
Digestion
Electrophoresis
Fermentation
Flour
Flour - analysis
Food Microbiology
Food science
Gluten
Glutens - analysis
Glutens - metabolism
Hydrogen-Ion Concentration
Lactobacillus plantarum
Lactobacillus plantarum - metabolism
legume flour
microfluidic electrophoresis
Microfluidics
Nutrient content
principal component analysis
Proteins
Proteins - analysis
Saccharomyces cerevisiae - metabolism
Salts
sensory analysis
Sensory properties
Sodium Chloride - metabolism
Taste
Triticum
Wheat
Yeast
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Summary:The study aimed at improving the nutritional profile of yeast leavened salt reduced sliced bread and puccia type bread fortified with a wheat-based Lactobacillus plantarum ITM21B fermentation product (Bio21B). The protein content of bread made under laboratory conditions was increased by using: (i) chickpea flour (CF) (15% wt/wt flour) and Bio21B or (ii) the Bio21B containing a fungal protease to favour the gluten hydrolysis. Products showed increased protein and total amino acid content and improved protein digestibility. Moreover, the formula significantly affected the protein pattern of breads which, according to the results of the microfluidic two-dimensional electrophoresis (μ2DE) protein pattern, were discriminated as observed by the PCA plot. The use of CF was validated at industrial pilot plant producing salt reduced sliced bread and puccia type bread. The resulting products showed improved nutritional profile and a sensory quality comparable to the company's products containing salt.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2019.1567699