Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour.

Abstract

Simple SummaryNowadays, consumers are looking for higher functional value products that can meet the nutritional requirements of functional compounds. Wheat is the most important crop in the world, and to improve its functional properties, colored wheat has become a very attractive option. However, most of the valuable compounds of the wheat cereal (including colored) are located in the outer layer of the cereal. From this point of view, application of non-refined (wholemeal) flour became very important. The aim of this study was to analyze and compare physico-chemical and microbiological parameters of the nontreated ‘Ada’, ‘Sarta’, and new breed blue and purple wholemeal wheat lines with those fermented with lactic acid bacteria (LAB) strains (Pediococcus acidilactici, Liquorilactobacillus uvarum, Lactiplantibacillus plantarum). It was found that all of the used LAB strains are suitable for the tested wheat wholemeal fermentation. However, most of the analyzed parameters were influenced by the wheat variety, the type of LAB used for fermentation, and their interaction. Despite the fact that fermented wheat wholemeal showed a large number of viable LAB, good acidification rates, and a more diverse volatile compound profile. further studies are needed to indicate the technological parameters that lead to the lowest BA formation and mycotoxin degradation.The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.