Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Abstract

The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain proteinenriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E-143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (~21%) and reduced crumb hardness (~12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

“…In this study, BSG was used as a substrate for dextran biosynthesis in situ during LAB fermentation, with the aim of assessing the possibility to increase its applicability as food ingredient. The LAB starters L. pseudomesenteroides DSM20193 and W. confusa A16 were selected due to their ability to synthetize significant amount of dextran in different food substrates [ 13 , 23 ]. In inoculated BSG, cell density of presumptive LAB increased of ca.…”

“…Dextran structure and molecular weight are important features since they determine its functionality in food applications. For example, high molecular weight dextran and dextran with α-1,3 linked branches can create a polysaccharide network in the dough and improve the sensory and textural properties of bread [ 12 , 13 ].…”

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

“…The two L. garvieae strains displayed the highest values of PepNC, which were not statistically different from the enzymatic activities of L. curvatus CR L13. The EPS production was also tested, since microbial EPS can improve the rheology and texture of gluten-free or low-gluten dough [ 56 ]. Only the W. confusa CR L2 strain was able to produce EPS from sucrose, corroborating that the ability to produce these polymers is one of the distinctive phenotypic features of the genus Weissella .…”

Influence of fermentation by different microflora consortia on pulque and pulque bread properties

“…The effects of pulque on bread described in the literature (moisture diffusivity and less weight loss during baking) could be related to the presence of exopolysaccharides produced by microflora. Nevertheless, even the presence of exopolysaccharides synthesized by bacteria is not capable of affecting these parameters if the dough is acidified, which may explain our results. In our study, the products with the highest specific volume (WR1 recipe) also had the best texture rating.…”