Development of innovative health beneficial bread using a fermented fibre-glucan product

https://doi.org/10.17221/42/2014-CJFSCitation:Blažeková L., Polakovičová P., Mikušová L., Kukurová K., Saxa V., Ciesarová Z., Šturdík E. (2015): Development of innovative health beneficial bread using a fermented fibre-glucan product. Czech J. Food Sci., 33: 118-125.
download PDF
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.
References:
Brennan Charles S., Cleary Louise J. (2007): Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International, 40, 291-296  https://doi.org/10.1016/j.foodres.2006.09.014
 
Corsetti Aldo, Settanni Luca (2007): Lactobacilli in sourdough fermentation. Food Research International, 40, 539-558  https://doi.org/10.1016/j.foodres.2006.11.001
 
El Khoury D., Cuda C., Luhovyy B. L., Anderson G. H. (2012): Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome. Journal of Nutrition and Metabolism, 2012, 1-28  https://doi.org/10.1155/2012/851362
 
Flander L., Suortti T., Katina K., Poutanen K. (2011): Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT - Food Science and Technology, 44, 656-664  https://doi.org/10.1016/j.lwt.2010.11.007
 
Hager Anna-Sophie, Ryan Liam A. M., Schwab Clarissa, Gänzle Michael G., O’Doherty John V., Arendt Elke K. (2011): Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology, 232, 405-413  https://doi.org/10.1007/s00217-010-1409-1
 
Hareland G.A, Manthey F.A. (2003): Oats. Encyclopedia of Food Science and Nutrition 2nd Ed. Oxford, Academic Press: 4213–4220.
 
Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E. (2011): Cereal β-glucans and their significance for the preparation of functional foods – a review. Czech Journal of Food Sciences, 29: 1–14.
 
Hutkins R.W. (2006): Microbiology and Technology of Fermented Foods. Oxford, Blackwell Publishing.
 
Kerckhoffs D.A.J.M., Hornstra G., Mensink R.P. (2003): Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies. American Journal of Clinical Nutrition. 78: 221–227.
 
Kirk T., Crombie N., Cursiter M. (2000): Promotion of dietary carbohydrate as an approach to weight maintenance after initial weight loss: a pilot study. Journal of Human Nutrition and Dietetics, 13, 277-285  https://doi.org/10.1046/j.1365-277x.2000.00237.x
 
Kohajdová Z., Karovičová J. (2007): Fermentation of cereals for specific purpose. Journal of Food and Nutrition Research, 46: 51–57.
 
Pauline Koh-Banerjee, Rimm Eric B. (2003): Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research. Proceedings of the Nutrition Society, 62, 25-29  https://doi.org/10.1079/PNS2002232
 
Lattimer James M., Haub Mark D. (2010): Effects of Dietary Fiber and Its Components on Metabolic Health. Nutrients, 2, 1266-1289  https://doi.org/10.3390/nu2121266
 
Liatis S., Tsapogas P., Chala E., Dimosthenopoulos C., Kyriakopoulos K., Kapantais E., Katsilambros N. (2009): The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type2 diabetes. Diabetes & Metabolism, 35, 115-120  https://doi.org/10.1016/j.diabet.2008.09.004
 
Liu S., Willett W.C., Manson J.E., Hu F.B., Rosner B., Colditz G. (2003): Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. American Journal of Clinical Nutrition, 78: 920–927.
 
Ludwig D.S. (2000): Dietary glycemic index and obesity. Journal of Nutrition, 130: 280–283.
 
Lyly Marika, Salmenkallio-Marttila Marjatta, Suortti Tapani, Autio Karin, Poutanen Kaisa, Lähteenmäki Liisa (2003): Influence of Oat β-Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes. Cereal Chemistry, 80, 536-541  https://doi.org/10.1094/CCHEM.2003.80.5.536
 
Mikušová L., Šturdík E., Holubková A. (2011): Whole grain cereal food in prevention of obesity. Acta Chimica Slovaca, 4: 95–114.
 
Mikusova Lucia, Penesova Adela, Valachovie Martina, Holubkova Andrea, Mikus Lubomir, Sturdik Ernest (2012): Cereal B-glucan Fibre Drink as a Part of Nutritionally Balanced Diet Alters Lipid Profile: An Intervention Study. Asian Journal of Plant Sciences, 11, 153-156  https://doi.org/10.3923/ajps.2012.153.156
 
Minamiyama Yukiko, Takemura Shigekazu, Yoshikawa Toshikazu, Okada Shigeru (2003): Fermented grain products, production, properties and benefits to health. Pathophysiology, 9, 221-227  https://doi.org/10.1016/S0928-4680(03)00022-1
 
Rieder Anne, Holtekjølen Ann Katrin, Sahlstrøm Stefan, Moldestad Anette (2012): Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. Journal of Cereal Science, 55, 44-52  https://doi.org/10.1016/j.jcs.2011.10.003
 
Rizzello Carlo Giuseppe, Nionelli Luana, Coda Rossana, De Angelis Maria, Gobbetti Marco (2010): Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119, 1079-1089  https://doi.org/10.1016/j.foodchem.2009.08.016
 
Shepherd R., Dean M., Lampila P., Arvola A., Saba A., Vassallo M., Claupein E., Winkelmann M., Lähteenmäki L. (2012): Communicating the benefits of wholegrain and functional grain products to European consumers. Trends in Food Science & Technology, 25, 63-69  https://doi.org/10.1016/j.tifs.2012.01.002
 
Skendi A., Biliaderis C.G., Papageorgiou M., Izydorczyk M.S. (2010): Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119, 1159-1167  https://doi.org/10.1016/j.foodchem.2009.08.030
 
Slavin Joanne (2003): Why whole grains are protective: biological mechanisms. Proceedings of the Nutrition Society, 62, 129-134  https://doi.org/10.1079/PNS2002221
 
van de Vijver L P L, van den Bosch L M C, van den Brandt P A, Goldbohm R A (): Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study. European Journal of Clinical Nutrition, 63, 31-38  https://doi.org/10.1038/sj.ejcn.1602895
 
Whitehead A. (2008): Meta-analysis to quantify the effects of oat beta glucan on cholesterol. Lancaster, Lancaster University.
 
Williams Peter G, Grafenauer Sara J, O'Shea Jane E (2008): Cereal grains, legumes, and weight management: a comprehensive review of the scientific evidence. Nutrition Reviews, 66, 171-182  https://doi.org/10.1111/j.1753-4887.2008.00022.x
 
Wolever T. M., Tosh S. M., Gibbs A. L., Brand-Miller J., Duncan A. M., Hart V., Lamarche B., Thomson B. A., Duss R., Wood P. J. (): Physicochemical properties of oat  -glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. American Journal of Clinical Nutrition, 92, 723-732  https://doi.org/10.3945/ajcn.2010.29174
 
Wood Peter J. (2007): Cereal β-glucans in diet and health. Journal of Cereal Science, 46, 230-238  https://doi.org/10.1016/j.jcs.2007.06.012
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti