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

Lenka Blažeková, Petra Polakovičová, Lucia Mikušová, Kristína Kukurová, Vojtech Saxa, Zuzana Ciesarová and Ernest Šturdík
Additional contact information
Lenka Blažeková: Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Trnava, Slovak Republic
Petra Polakovičová: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Lucia Mikušová: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Kristína Kukurová: VUP Food Research Institute, Bratislava, Slovak Republic
Vojtech Saxa: STUVITAL Ltd., Bratislava, Slovak Republic
Zuzana Ciesarová: VUP Food Research Institute, Bratislava, Slovak Republic
Ernest Šturdík: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 2, 118-125

Abstract: 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 (search for similar items in EconPapers)
Date: 2015
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/42/2014-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/42/2014-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:42-2014-cjfs

DOI: 10.17221/42/2014-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().