NVU7X8A9

2963

15 janvier 2021 10:05

15 janvier 2021 10:05

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.

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• AB - Transversal
• FREDO alimentation humaine
• FREDO qualité des produits
• FREDO transformation et valorisation

• dough fermentation
• lactic acid bacteria
• organic acid
• rheology
• soy flour
• wheat flour

Foods

9

1894

2020/12

24 décembre 2020

10.3390/foods9121894 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique