Abstract
Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.
Highlights
Celiac disease (CD) is a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals
Hemp seed flour (HSF) was used to formulate a GF bread enriched in proteins
The metabolomic profiles of HSF-enriched GF breads were considered to investigate the potential of hemp flour as a vehicle for the addition of flavoring and bioactive compounds in bakery products
Summary
Celiac disease (CD) is a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. It affects 1% of the population in Europe [1], and its management requires exclusion of dietary gluten and the substitution of gluten-containing products with gluten-free (GF) products. GF products are often nutritionally less adequate than standard products for the low protein and high fat, sugar, and salt content [2]. Beside its high protein content (33% w/w), HSF is characterized by a low content of saturated fats (4.5% w/w) and a good percentage of polyunsaturated fatty acids (PUFA) (38% w/w), including ω3 (8% w/w) and ω6
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