Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread
Year: 2011
Authors: Bartkiene, E. Juodeikiene, G. Vidmantiene, D.
Publication Name: International Journal of Food Sciences and Nutrition
Publication Details: DOI: 10.3109/09637486.2011.649248
Abstract:
The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenicamine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8� 2.3 and 4.0� 0.2mg/kg), tyramine (4.6� 0.7 and 19.3� 1.8mg/kg) and putrescine (66.4� 1.3 and 11.3� 3.0mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour. (Authors abstract)
Improving the nutritional value of bread with whole grains or other seeds has become more popular due to documented positive health effects. Flaxseeds are increasingly being incorporated into a variety of food products, such as bread, breakfast cereals or used as a supplement. Plant products rich in bioactive compounds such as soya products have an unattractive taste and are generally consumed in limited amounts. Fermentation can play an important role in producing attractive flavours and improve the digestibility and bioavailability of nutrients as well. There is a lack of knowledge about the effect of supplementation of fermented soya and flaxseed flours on nutritional value and quality of wheat bread. New basic and applied research on antimicrobial peptides produced by lactic acid bacteria (LAB) and exhibiting bactericidal and/or bacteriostatic modes of action against closely related species has been published. Fermented foods especially protein-rich foods, e.g. fermented vegetables and legumes, contain biogenic amines (BAs) that might be significant to food safety and human. The objective of this study was to compare the functional properties of soya and flaxseed flours in different sourdough fermentation processes for wheat bread production, and to determine the criteria of fermented products that add to the nutritional and sensory values of the bread. Another essential point of study was the development of different drying processes for preservation of plant sourdoughs intended for centralized production. The lactic acid fermentation of soya and flaxseed flours significantly improved protein extraction and increased protein digestibility. Fermentation with P. acidilactici did not affect the concentrations of certain BAs such as tyramine, histamine and putrescine in soya and flaxseed sourdoughs. The levels of total Bas do not present a health risk for consumers because of their relatively low levels in the plant fermented products. Thus, the use of fermented soya and flaxseed as food ingredients is from a nutritional point of view advantageous and creates safe products for bread enrichment with a low fat and BA contents and a high protein utilization. Fermented and fermented/freeze-dried plant additives resulted in a better bread quality compared with bread of untreated flours. Flaxseed generally provides a positive effect on the quality and texture of bread. The production of wheat bread enriched with fermented flaxseed and possibly with fermented soya could improve the nutritional properties of bread. The application of freeze-drying could be appropriate as the treatment for preservation of the plant fermented products intended for centralized production. Specific properties of soya and flaxseed proteins, such as the ability to absorb higher amounts of water and the use up to 5% of plant flours may not alter the cost effectiveness of the production such kind of bread. (Editors comments)
Improving the nutritional value of bread with whole grains or other seeds has become more popular due to documented positive health effects. Flaxseeds are increasingly being incorporated into a variety of food products, such as bread, breakfast cereals or used as a supplement. Plant products rich in bioactive compounds such as soya products have an unattractive taste and are generally consumed in limited amounts. Fermentation can play an important role in producing attractive flavours and improve the digestibility and bioavailability of nutrients as well. There is a lack of knowledge about the effect of supplementation of fermented soya and flaxseed flours on nutritional value and quality of wheat bread. New basic and applied research on antimicrobial peptides produced by lactic acid bacteria (LAB) and exhibiting bactericidal and/or bacteriostatic modes of action against closely related species has been published. Fermented foods especially protein-rich foods, e.g. fermented vegetables and legumes, contain biogenic amines (BAs) that might be significant to food safety and human. The objective of this study was to compare the functional properties of soya and flaxseed flours in different sourdough fermentation processes for wheat bread production, and to determine the criteria of fermented products that add to the nutritional and sensory values of the bread. Another essential point of study was the development of different drying processes for preservation of plant sourdoughs intended for centralized production. The lactic acid fermentation of soya and flaxseed flours significantly improved protein extraction and increased protein digestibility. Fermentation with P. acidilactici did not affect the concentrations of certain BAs such as tyramine, histamine and putrescine in soya and flaxseed sourdoughs. The levels of total Bas do not present a health risk for consumers because of their relatively low levels in the plant fermented products. Thus, the use of fermented soya and flaxseed as food ingredients is from a nutritional point of view advantageous and creates safe products for bread enrichment with a low fat and BA contents and a high protein utilization. Fermented and fermented/freeze-dried plant additives resulted in a better bread quality compared with bread of untreated flours. Flaxseed generally provides a positive effect on the quality and texture of bread. The production of wheat bread enriched with fermented flaxseed and possibly with fermented soya could improve the nutritional properties of bread. The application of freeze-drying could be appropriate as the treatment for preservation of the plant fermented products intended for centralized production. Specific properties of soya and flaxseed proteins, such as the ability to absorb higher amounts of water and the use up to 5% of plant flours may not alter the cost effectiveness of the production such kind of bread. (Editors comments)
