Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

• Published in: International journal of food sciences and nutrition Vol. 70; no. 6; pp. 701 - 713
• Main Authors: Di Biase, Mariaelena, Bavaro, Anna Rita, Lonigro, S. Lisa, Pontonio, Erica, Conte, Amalia, Padalino, Lucia, Minisci, Andrea, Lavermicocca, Paola, Valerio, Francesca
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 18.08.2019; Taylor & Francis Ltd
• Subjects: Amino acids; Amino Acids - analysis; Bakery products; Bread; Bread - analysis; Bread-making; Chickpeas; Cicer; Digestibility; Digestion; Electrophoresis; Fermentation; Flour; Flour - analysis; Food Microbiology; Food science; Gluten; Glutens - analysis; Glutens - metabolism; Hydrogen-Ion Concentration; Lactobacillus plantarum; Lactobacillus plantarum - metabolism; legume flour; microfluidic electrophoresis; Microfluidics; Nutrient content; principal component analysis; Proteins; Proteins - analysis; Saccharomyces cerevisiae - metabolism; Salts; sensory analysis; Sensory properties; Sodium Chloride - metabolism; Taste; Triticum; Wheat; Yeast; microfluidic electrophoresis; Bread-making; legume flour; principal component analysis; sensory analysis
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637486.2019.1567699

The study aimed at improving the nutritional profile of yeast leavened salt reduced sliced bread and puccia type bread fortified with a wheat-based Lactobacillus plantarum ITM21B fermentation product (Bio21B). The protein content of bread made under laboratory conditions was increased by using: (i) chickpea flour (CF) (15% wt/wt flour) and Bio21B or (ii) the Bio21B containing a fungal protease to favour the gluten hydrolysis. Products showed increased protein and total amino acid content and improved protein digestibility. Moreover, the formula significantly affected the protein pattern of breads which, according to the results of the microfluidic two-dimensional electrophoresis (μ2DE) protein pattern, were discriminated as observed by the PCA plot. The use of CF was validated at industrial pilot plant producing salt reduced sliced bread and puccia type bread. The resulting products showed improved nutritional profile and a sensory quality comparable to the company's products containing salt.