Wheat bread biofortification with rootlets, a malting by-product

BACKGROUND Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2013-08, Vol.93 (10), p.2372-2383
Main Authors: Waters, Deborah M, Kingston, Wilma, Jacob, Fritz, Titze, Jean, Arendt, Elke K, Zannini, Emanuele
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids, Essential - analysis
Bacteria
barley malting by-products
biofortification
Bread
Bread - analysis
Byproducts
Diet
Dietary Fiber
Dietary fibre
Fermentation
Food Quality
Food, Fortified
Foods
Functional foods & nutraceuticals
Hordeum - chemistry
Humans
Inclusions
LAB fermentation
Lactobacillus plantarum
Lysine - analysis
Minerals - analysis
nutrition
Nutritive Value
Plant Roots - chemistry
Plant Roots - microbiology
Polyphenols - analysis
Proteins
rootlets
Trace Elements - analysis
Triticum
Wheat
wheat bread
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Summary:BACKGROUND Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes. RESULTS Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders. CONCLUSION Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6059