Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

Zhen Wang; Sen Ma; Li Li; Jihong Huang

doi:10.1016/j.fochx.2022.100528

Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

Food Chem X. 2022 Nov 28:16:100528. doi: 10.1016/j.fochx.2022.100528. eCollection 2022 Dec 30.

Authors

Zhen Wang^{1

2}, Sen Ma^{1

3}, Li Li^{1

3}, Jihong Huang^{1

3

2

4}

Affiliations

¹ State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China.
² Food Laboratory of Zhongyuan, Luohe 462300, China.
³ College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
⁴ School of Food and Pharmacy, Xuchang University, Xuchang 461000, China.

Abstract

This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0 %, 3 %, 6 %, 9 % & 12 %) and to evaluate the quality of the finished steamed breads. The results show that WBDF addition promotes the hydrolytic behaviour of both GMP and SDS soluble proteins; especially for high molecular weight protein subunits (Mw = 120-80 kDa). MRI images clearly showed the water migration and escape behaviour in the fermented dough at different WBDF levels. Further, it was found that the specific volume of steamed breads increased from 3.75 mL/g to 6.97 mL/g (p < 0.05); the DPPH· scavenging capacity of steamed breads increased from 4.46 % to 9.68 % (p < 0.05). Finally, the GC-MS results demonstrated that the addition of WBDF significantly increased the 2-pentylfuran content in the steamed breads from 0.9 to 182.9 (p < 0.05, in terms of relative peak area).

Keywords: Dietary fiber; GC–MS; MRI; SDS-PAGE; Sourdough.