Czech J. Food Sci., 2015, 33(2):118-125 | DOI: 10.17221/42/2014-CJFS

Development of innovative health beneficial bread using a fermented fibre-glucan productFood Analysis, Food Quality and Nutrition

Lenka BLAŽEKOVÁ³, Petra POLAKOVIČOVÁ¹, Lucia MIKUŠOVÁ^1,4, Kristína KUKUROVÁ², Vojtech SAXA⁴, Zuzana CIESAROVÁ², Ernest ŠTURDÍK^1,3,4

¹ Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

² VUP Food Research Institute, Bratislava, Slovak Republic

³ Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Trnava, Slovak Republic

⁴ STUVITAL Ltd., Bratislava, Slovak Republic

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.

Keywords: wheat-oat bread; β-glucan; fibre; fermentation

Published: April 30, 2015  Show citation