Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Abstract

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.

Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms

“…Among all the breads analyzed, the highest β-glucan content was determined in the bread made of the sourdough inoculated with the L.rhamnosus strain ( Table 1 ). LAB can produce glucans, which are synthesized extracellularly by membrane-bound glycosyltransferase [ 16 , 40 ].…”

“…The increase in dietary fiber content in the sourdough-based bread is likely due to the production of exopolysaccharides (EPS) by the LAB and to resistant starch formation during baking [ 42 ]. EPS have recently spurred great interest due to their hydrocolloidal nature, enabling the manufacture of novel products that prevent chronic non-communicable diseases, such as irritable bowel syndrome, high cholesterol level, cardiopathies, colitis, ulcers, and cancers, and at the same time exhibiting immunomodulatory effects [ 34 , 40 ]. In the case of the soluble dietary fiber fraction, its highest content was determined in the bread made of the sourdough inoculated with Lpb.plantarum (2.21%) and in the control bread (1.66%); in contrast, its lowest content was found in the bread made of the spontaneously fermenting sourdough and in the breads made of the sourdoughs inoculated with the S.boulardii , L.rhamnosus , and B.coagulans strains ( Table 1 ).…”

Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

“…A PAL COMBI-xt autosampler (CTC combiPAL, CTC Analysis AG, Zwingen, Switzerland) was used to standardize the headspace solid-phase microextraction (HS-SPME) procedure according to Liu et al (2020) [ 38 ]. A Clarus 680 (Perkin Elmer, Beaconsfield, UK) gas chromatograph equipped with a Rtx-WAX column (30 m × 0.25 mm i.d., 0.25 μm film thickness) (Restek Superchrom, Milano, Italy) was used to thermally desorb and separate the headspace VOC [ 39 ]. Each chromatogram was analyzed for peak identification by comparing (i) the retention time (RT) of the detected compound with those of the provided pure standard for HPLC (Sigma–Aldrich, St. Louis, MO, USA) and (ii) experimental mass spectra with those of the National Institute of Standards and Technology database (NIST/EPA/NIH Mass Spectral Library with Search Program, data version NIST 05, software version 2.0d).…”

A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial

“…The specific volume (mL/g) of each bread sample was measured and calculated using a previously reported method [26]. Sensory evaluation of each bread sample was carried out according to a previously described method with some modifications via a trained panel comprising ten participants (five males and five females) in triplicate [27,28]. Randomized bread samples were tested by each participant at the same time.…”