Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life
2019
Abedfar, Abbas | Hosseininezhad, Marzieh | Corsetti, Aldo
The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides (EPSs) extracted from Lactobacillus plantarum (NR_104573.1) in order to improve the qualitative characteristics of Iranian pan bread during its shelf life. The results showed that pan bread samples containing 20% WBS and 1% EPS (g/100 g WBS) enhanced physical, thermal and mechanical properties, sensory perception, and microscopic structure of bread compared to the control and samples with 20% WBS (g/100 g dough). Also, the lowest amounts of baking loss, moisture content (crust), hardness, chewiness, and enthalpy (H) were observed in pan bread containing WBS + EPS during 96 h shelf life. The presence of EPS alongside WBS resulted in the formation of chemical bonds between starch granules and the gluten network, establishing a homogeneous network. The findings of the present study confirmed the positive impact of applying 1% EPS extracted from L. plantarum which was isolated from WBS during controlled fermentation, along with 20% WBS, on the quality of pan bread as a functional compound.
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