Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry
This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500084X |
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| author | Giuseppe Perri Graziana Difonzo Lorenzo Ciraldo Federico Rametta Gaia Gadaleta-Caldarola Hana Ameur Olga Nikoloudaki Maria De Angelis Francesco Caponio Erica Pontonio |
| author_facet | Giuseppe Perri Graziana Difonzo Lorenzo Ciraldo Federico Rametta Gaia Gadaleta-Caldarola Hana Ameur Olga Nikoloudaki Maria De Angelis Francesco Caponio Erica Pontonio |
| author_sort | Giuseppe Perri |
| collection | DOAJ |
| description | This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10, and Lactiplantibacillus plantarum SB88.B4 for sprouted wheat flour; and Leuconostoc pseudomesenteroides DSM 20193, L. plantarum 7A, and F. rossiae (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved in vitro protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers. |
| format | Article |
| id | doaj-art-5da94efe215a408f8aa444135c23911d |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-5da94efe215a408f8aa444135c23911d2025-08-20T02:06:24ZengElsevierCurrent Research in Food Science2665-92712025-01-011010105310.1016/j.crfs.2025.101053Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industryGiuseppe Perri0Graziana Difonzo1Lorenzo Ciraldo2Federico Rametta3Gaia Gadaleta-Caldarola4Hana Ameur5Olga Nikoloudaki6Maria De Angelis7Francesco Caponio8Erica Pontonio9Department of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy; Corresponding author.Department of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100, Bolzano, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, ItalyThis study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10, and Lactiplantibacillus plantarum SB88.B4 for sprouted wheat flour; and Leuconostoc pseudomesenteroides DSM 20193, L. plantarum 7A, and F. rossiae (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved in vitro protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers.http://www.sciencedirect.com/science/article/pii/S266592712500084XLactic acid bacteriaSprouted floursBioactive compoundsBaking industryTailor made foodWhole grains |
| spellingShingle | Giuseppe Perri Graziana Difonzo Lorenzo Ciraldo Federico Rametta Gaia Gadaleta-Caldarola Hana Ameur Olga Nikoloudaki Maria De Angelis Francesco Caponio Erica Pontonio Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry Current Research in Food Science Lactic acid bacteria Sprouted flours Bioactive compounds Baking industry Tailor made food Whole grains |
| title | Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry |
| title_full | Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry |
| title_fullStr | Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry |
| title_full_unstemmed | Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry |
| title_short | Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry |
| title_sort | tailor made fermentation of sprouted wheat and barley flours and their application in bread making a comprehensive comparison with conventional approaches in the baking industry |
| topic | Lactic acid bacteria Sprouted flours Bioactive compounds Baking industry Tailor made food Whole grains |
| url | http://www.sciencedirect.com/science/article/pii/S266592712500084X |
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