Exploitation of sprouted barley grains and flour through sourdough fermentation

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The local barley cultivar Nure was subjected to a controlled sprouting process, obtaining flour and grains that were fermented to produce type II sourdoughs. The germination process led to the reduction of starch and total dietary fibers (−58 and −48% compared to plain barley flour) and to the increase of phenolic compounds and protein bio-accessibility. Fermentation of sprouted barley (SB) with selected lactic acid bacteria determined a further enhancement of its nutritional features, by means of the increased free amino acids (up to 35%) and γ-aminobutyric acid concentrations (up to 57%), and decreased phytic acid content. The potential of SB sourdough to be used as ingredient in bread making was then investigated. Overall, the negative effects (on dough rheology and baking performance) related to the intense enzymatic activities characterizing the sprouted barley flour are strongly mitigated by the fermentation process. Therefore, besides improving bread nutritional and technological attributes, the use of SB sourdoughs, by supplying the native enzymes present in the sprouted grains, but in a less invasive form, could help decrease or substitute the use of commercial enzymes or flour improvers commonly used in the baking industry.