Development of innovative health beneficial bread using a fermented fibre-glucan product
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a speci...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-04-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0004_development-of-innovative-health-beneficial-bread-using-a-fermented-fibre-glucan-product.php |
| _version_ | 1797899693883129856 |
|---|---|
| author | Lenka BLAŽEKOVÁ Petra POLAKOVIČOVÁ Lucia MIKUŠOVÁ Kristína KUKUROVÁ Vojtech SAXA Zuzana CIESAROVÁ Ernest ŠTURDÍK |
| author_facet | Lenka BLAŽEKOVÁ Petra POLAKOVIČOVÁ Lucia MIKUŠOVÁ Kristína KUKUROVÁ Vojtech SAXA Zuzana CIESAROVÁ Ernest ŠTURDÍK |
| author_sort | Lenka BLAŽEKOVÁ |
| collection | DOAJ |
| description | The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a special finewholemeal oat flour fraction was optimised using potentially probiotic lactic acid bacteria Lactobacillus plantarum which resulted in 1010 CFU/gof vital bacterial cells and 2.95 g/l of lactic acid content. Wholemeal oat sourdough was characterised by stable gel consistency suitable for its technological application as a starter with 12.91% of dry matter, pH value 4.6, and significantly reduced starch content of up to 1.7%. This type of fermented fine oat flour was incorporated into a novel bakery product in the amount of up to 30% of oat portion in wheat-oat bread according to consumer preferences. The final bread was characterised by high fibre (10.15%) and β-glucan (3.09%) contents as well as a low energy value (844 kJ/100 g) with the rate of staling comparable to that of the control sample without sourdough addition during 3 days of storage. |
| first_indexed | 2024-04-10T08:32:55Z |
| format | Article |
| id | doaj.art-9edab54bd6b64982a6b5233626cd859a |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:55Z |
| publishDate | 2015-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9edab54bd6b64982a6b5233626cd859a2023-02-23T03:28:13ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-04-0133211812510.17221/42/2014-CJFScjf-201502-0004Development of innovative health beneficial bread using a fermented fibre-glucan productLenka BLAŽEKOVÁ0Petra POLAKOVIČOVÁ1Lucia MIKUŠOVÁ2Kristína KUKUROVÁ3Vojtech SAXA4Zuzana CIESAROVÁ5Ernest ŠTURDÍK6Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Trnava, Slovak RepublicDepartment of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak RepublicDepartment of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak RepublicVUP Food Research Institute, Bratislava, Slovak RepublicSTUVITAL Ltd., Bratislava, Slovak RepublicVUP Food Research Institute, Bratislava, Slovak RepublicDepartment of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak RepublicThe impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a special finewholemeal oat flour fraction was optimised using potentially probiotic lactic acid bacteria Lactobacillus plantarum which resulted in 1010 CFU/gof vital bacterial cells and 2.95 g/l of lactic acid content. Wholemeal oat sourdough was characterised by stable gel consistency suitable for its technological application as a starter with 12.91% of dry matter, pH value 4.6, and significantly reduced starch content of up to 1.7%. This type of fermented fine oat flour was incorporated into a novel bakery product in the amount of up to 30% of oat portion in wheat-oat bread according to consumer preferences. The final bread was characterised by high fibre (10.15%) and β-glucan (3.09%) contents as well as a low energy value (844 kJ/100 g) with the rate of staling comparable to that of the control sample without sourdough addition during 3 days of storage.https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0004_development-of-innovative-health-beneficial-bread-using-a-fermented-fibre-glucan-product.phpwheat-oat breadβ-glucanfibrefermentation |
| spellingShingle | Lenka BLAŽEKOVÁ Petra POLAKOVIČOVÁ Lucia MIKUŠOVÁ Kristína KUKUROVÁ Vojtech SAXA Zuzana CIESAROVÁ Ernest ŠTURDÍK Development of innovative health beneficial bread using a fermented fibre-glucan product Czech Journal of Food Sciences wheat-oat bread β -glucan fibre fermentation |
| title | Development of innovative health beneficial bread using a fermented fibre-glucan product |
| title_full | Development of innovative health beneficial bread using a fermented fibre-glucan product |
| title_fullStr | Development of innovative health beneficial bread using a fermented fibre-glucan product |
| title_full_unstemmed | Development of innovative health beneficial bread using a fermented fibre-glucan product |
| title_short | Development of innovative health beneficial bread using a fermented fibre-glucan product |
| title_sort | development of innovative health beneficial bread using a fermented fibre glucan product |
| topic | wheat-oat bread β -glucan fibre fermentation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0004_development-of-innovative-health-beneficial-bread-using-a-fermented-fibre-glucan-product.php |
| work_keys_str_mv | AT lenkablazekova developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT petrapolakovicova developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT luciamikusova developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT kristinakukurova developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT vojtechsaxa developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT zuzanaciesarova developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct AT erneststurdik developmentofinnovativehealthbeneficialbreadusingafermentedfibreglucanproduct |