Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy-Wheat Flour Dough Fermentation.

Bernadette-Emőke Teleky,Dan Cristian Vodnar,Gheorghe Adrian Martău

doi:10.3390/foods9121894

Bernadette-Emőke Teleky, Dan Cristian Vodnar + Show 1 more

Open Access

https://doi.org/10.3390/foods9121894

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Abstract

In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

Highlights

The global food industry confronts serious challenges to provide consistent nutrition [1,2].Cereals are classified among the primary food resources worldwide [3], wheat (Triticum aestivum L.)represents an essential cereal produced in the world, and it is highly consumed, especially in Europe [4]
Bread produced from wheat flour (WF) has a high energy source, nutritionally, it is unsatisfactory with low mineral and fiber content [5]
Through fermentation on every WF and SF concentration, the growth of lactic acid bacteria (LAB) cocultures increased from an average value of 6.1–6.4 log10 CFU/mL, which was very similar in every batch, to 10.8–10.9 log10 CFU/mL (Figure 2)

Summary

Introduction

The global food industry confronts serious challenges to provide consistent nutrition [1,2].Cereals are classified among the primary food resources worldwide [3], wheat (Triticum aestivum L.)represents an essential cereal produced in the world, and it is highly consumed, especially in Europe [4]. The global food industry confronts serious challenges to provide consistent nutrition [1,2]. Cereals are classified among the primary food resources worldwide [3], wheat (Triticum aestivum L.). Doughs are made mainly of refined wheat flour, owing to its particular viscoelastic features resulting mostly from the gluten network (gliadins and glutenins). Bread produced from wheat flour (WF) has a high energy source, nutritionally, it is unsatisfactory with low mineral and fiber content [5]. Soybean (Glycine max L.) is part of the Fabaceae family, with high nutrient content like carbohydrates, lipids, proteins, minerals, fibers, vitamins, and has low saturated fat content [9,10]. Soybeans are rich in isoflavones (phytoestrogens) like daidzein and genistein, which contribute to the biological activity of soybean that aroused considerable interest in functional food preparation [11]

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