Abstract
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively.
Highlights
Bread is a baked dietary item that is obtained from the fermentation of wheat flour sugars liberated from starch by the action of natural flour enzymes [1]
The differences identified were consistent with the microflora metabolic products of each different leavening agent adopted, with a significantly higher acidification and a drop in the pH detected in sourdough biga attributable to the lactic acid bacteria (LAB) production of organic acids [58]
Bread is worldwide; it is a useful vehicle to improve the nutritional status of the in the recipe as extra ingredients population, as its enrichment may be achieved through the incorporation of value-added compounds this context, fortification with oilseeds [6] and by-products obtained from the oilseed and in theInrecipe as extrathe ingredients oliveIn oilthis industry is the focus growing[6]
Summary
Bread is a baked dietary item that is obtained from the fermentation of wheat flour sugars liberated from starch by the action of natural flour enzymes [1]. Bread is produced from flour of cereal grains (i.e., wheat, rye, oats) and/or the flour of pseudo-cereals and/or legumes, water, and a leavening agent. Two categories of leavening agents are used in breadmaking: chemical (mainly used at industrial levels) and biological (i.e., baker’s yeast or sourdough). Yeast commercial strains were industrially selected on the basis of their performance, in terms of fermentation power, development of flavor, and increase of nutritional value [9]. Baker’s yeast has the advantages of simplifying the manufacturing process, getting the highest yields possible and reducing costs [10]
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