Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabi...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/4/1910 |
| _version_ | 1797619012479221760 |
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| author | Kamila Koj Ewa Pejcz |
| author_facet | Kamila Koj Ewa Pejcz |
| author_sort | Kamila Koj |
| collection | DOAJ |
| description | Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and β-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the potential probiotic microorganisms <i>Saccharomyces boulardii</i>, <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bacillus coagulans</i>, and spontaneous fermentation was performed as a control. Samples of the sourdoughs after 24 and 48 h of fermentation and of bread obtained with these sourdoughs were analyzed for the content of individual dietary fiber components. The present study demonstrated that the treatments applied contributed to an increased total content of arabinoxylans in the breads, and the inoculation of the sourdoughs with the potential probiotic strains improved their solubility in water. The use of the <i>S.boulardii</i> strain may seem prospective as it allowed for the greatest reduction in fructans in the rye bread. Rye sourdough bread is an attractive source of dietary fiber and can be modified for different nutritional needs. |
| first_indexed | 2024-03-11T08:20:56Z |
| format | Article |
| id | doaj.art-4c518d2c6ec3487bb8ed6198ec56f3a9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T08:20:56Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4c518d2c6ec3487bb8ed6198ec56f3a92023-11-16T22:24:54ZengMDPI AGMolecules1420-30492023-02-01284191010.3390/molecules28041910Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic MicroorganismsKamila Koj0Ewa Pejcz1Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandRye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and β-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the potential probiotic microorganisms <i>Saccharomyces boulardii</i>, <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Bacillus coagulans</i>, and spontaneous fermentation was performed as a control. Samples of the sourdoughs after 24 and 48 h of fermentation and of bread obtained with these sourdoughs were analyzed for the content of individual dietary fiber components. The present study demonstrated that the treatments applied contributed to an increased total content of arabinoxylans in the breads, and the inoculation of the sourdoughs with the potential probiotic strains improved their solubility in water. The use of the <i>S.boulardii</i> strain may seem prospective as it allowed for the greatest reduction in fructans in the rye bread. Rye sourdough bread is an attractive source of dietary fiber and can be modified for different nutritional needs.https://www.mdpi.com/1420-3049/28/4/1910dietary fiberrye breadsourdough fermentationprobioticsarabinoxylansfructans |
| spellingShingle | Kamila Koj Ewa Pejcz Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms Molecules dietary fiber rye bread sourdough fermentation probiotics arabinoxylans fructans |
| title | Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms |
| title_full | Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms |
| title_fullStr | Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms |
| title_full_unstemmed | Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms |
| title_short | Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms |
| title_sort | rye dietary fiber components upon the influence of fermentation inoculated with probiotic microorganisms |
| topic | dietary fiber rye bread sourdough fermentation probiotics arabinoxylans fructans |
| url | https://www.mdpi.com/1420-3049/28/4/1910 |
| work_keys_str_mv | AT kamilakoj ryedietaryfibercomponentsupontheinfluenceoffermentationinoculatedwithprobioticmicroorganisms AT ewapejcz ryedietaryfibercomponentsupontheinfluenceoffermentationinoculatedwithprobioticmicroorganisms |