From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research inv...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/7/1549 |
| _version_ | 1797607982629912576 |
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| author | Emma Neylon Laura Nyhan Emanuele Zannini Aylin W. Sahin Elke K. Arendt |
| author_facet | Emma Neylon Laura Nyhan Emanuele Zannini Aylin W. Sahin Elke K. Arendt |
| author_sort | Emma Neylon |
| collection | DOAJ |
| description | The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using <i>Weissella cibaria</i> MG1 (BR-MG1), <i>Leuconostoc citreum</i> TR116 (BR-TR116), <i>Lactiplantibacillus plantarum</i> FST1.7 (BR-FST1.7), <i>Lactobacillus amylovorus</i> FST2.11 (BR-FST2.11), and <i>Limosilactobacillus reuteri</i> R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker’s flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics. |
| first_indexed | 2024-03-11T05:37:17Z |
| format | Article |
| id | doaj.art-de76bf213800442788cf0927cc5d352e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:37:17Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-de76bf213800442788cf0927cc5d352e2023-11-17T16:42:49ZengMDPI AGFoods2304-81582023-04-01127154910.3390/foods12071549From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread SystemEmma Neylon0Laura Nyhan1Emanuele Zannini2Aylin W. Sahin3Elke K. Arendt4School of Food and Nutritional Science, University College Cork, T12K8AF Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12K8AF Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12K8AF Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12K8AF Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12K8AF Cork, IrelandThe process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using <i>Weissella cibaria</i> MG1 (BR-MG1), <i>Leuconostoc citreum</i> TR116 (BR-TR116), <i>Lactiplantibacillus plantarum</i> FST1.7 (BR-FST1.7), <i>Lactobacillus amylovorus</i> FST2.11 (BR-FST2.11), and <i>Limosilactobacillus reuteri</i> R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker’s flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.https://www.mdpi.com/2304-8158/12/7/1549brewing by-productsmalting by-productsby-product valorisationlactic acid bacteria fermentationcircular bio-economysustainability |
| spellingShingle | Emma Neylon Laura Nyhan Emanuele Zannini Aylin W. Sahin Elke K. Arendt From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System Foods brewing by-products malting by-products by-product valorisation lactic acid bacteria fermentation circular bio-economy sustainability |
| title | From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System |
| title_full | From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System |
| title_fullStr | From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System |
| title_full_unstemmed | From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System |
| title_short | From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System |
| title_sort | from waste to taste application of fermented spent rootlet ingredients in a bread system |
| topic | brewing by-products malting by-products by-product valorisation lactic acid bacteria fermentation circular bio-economy sustainability |
| url | https://www.mdpi.com/2304-8158/12/7/1549 |
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