Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient

Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient

“…Moreover, the faster acidification observed in f-LF and xf-LF compared to HF bioprocessed samples could have been related to the presence of more damaged starch, a trait often observed in fractions with smaller granule sizes [ 24 ], such as LF. The acidification, as well as the activity of microbial phytases, were also responsible for the decrease in phytic acid content (up to 36% in f-HF and xf-HF), confirming the results obtained when the same starters were used to ferment unfractionated DWG [ 9 ]. Phytases of L. plantarum , and to a lesser extent F. sanfranciscensis , were previously studied and characterized and were found to have a different optimum pH, preferably around 4.0 [ 25 ].…”

“…Since fermentation with selected LAB has been demonstrated to be an effective method for reducing anti-nutritional factors and enhancing the value of cereal industry by-products, L. plantarum T6B10 and F. sanfranciscensis A2S5 were used to ferment HF and LF. The strains, previously selected for their acidification and proteolytic potential during DWG fermentation [ 9 ], were used in this study alone or in combination with food-grade xylanase.…”

“…This might have been because of the higher water content used for the doughs in this study. When DWG was micronized prior to fractionation, the surface area per weight and the water absorption rate increased, and DY 200 was not sufficient to hydrate the doughs as it was in the study of Perri et al [ 9 ]; hence, the doughs were prepared with a DY of 350. Moreover, the faster acidification observed in f-LF and xf-LF compared to HF bioprocessed samples could have been related to the presence of more damaged starch, a trait often observed in fractions with smaller granule sizes [ 24 ], such as LF.…”

“…Hence, any addition that does not constitute a core ingredient can jeopardize the clean-label status of a product [ 7 ]. Fermentation of DWG with selected lactic acid bacteria (LAB), already applied to other cereal by-products thanks to their broad variety of nutritional, functional, and technological advantages, was suggested by Perri et al [ 9 ] as a promising strategy to reduce DWG’s negative impact on the structure and sensory properties of leavened baked goods.…”

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

“…In the literature, there is information about the addition of wheat germ to bread, yoghurt, cookies, and noodles (Boukid et al, 2018; Majzoobi et al, 2022; Perri et al, 2022). There is also information about germ addition to pasta, but its level was not higher than 20% (Pınarlı et al, 2004).…”