Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

Abstract

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.