This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bacteria. The unfermented milling by-products mixture and the mixture fermented by a baker’s yeast were used as reference. The innovative ingredient showed more stable colour indexes compared to the references, a more complex profile in volatile molecules characterized by a higher presence of alcohols, ketones and acids compared to the references. A significant increase in the content of peptides, short chain fatty acids, total phenols, antioxidant activity and prebiotic activity together with a reduction in phytic acid content was observed in the samples fermented by the selected microbial consortium compared to the references. This work provides information on the impact of lactic acid bacteria and yeasts on functional and biochemical characteristics of fermented milling by-products

Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products / Rossi, Samantha; Gottardi, Davide; Siroli, Lorenzo; Giordani, Barbara; Vitali, Beatrice; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba. - In: JOURNAL OF FUNCTIONAL FOODS. - ISSN 1756-4646. - STAMPA. - 116:(2024), pp. 106136.1-106136.12. [10.1016/j.jff.2024.106136]

Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products

Gottardi, Davide;Siroli, Lorenzo
;
Giordani, Barbara;Vitali, Beatrice;Vannini, Lucia;Patrignani, Francesca;Lanciotti, Rosalba
Ultimo
2024

Abstract

This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bacteria. The unfermented milling by-products mixture and the mixture fermented by a baker’s yeast were used as reference. The innovative ingredient showed more stable colour indexes compared to the references, a more complex profile in volatile molecules characterized by a higher presence of alcohols, ketones and acids compared to the references. A significant increase in the content of peptides, short chain fatty acids, total phenols, antioxidant activity and prebiotic activity together with a reduction in phytic acid content was observed in the samples fermented by the selected microbial consortium compared to the references. This work provides information on the impact of lactic acid bacteria and yeasts on functional and biochemical characteristics of fermented milling by-products
2024
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products / Rossi, Samantha; Gottardi, Davide; Siroli, Lorenzo; Giordani, Barbara; Vitali, Beatrice; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba. - In: JOURNAL OF FUNCTIONAL FOODS. - ISSN 1756-4646. - STAMPA. - 116:(2024), pp. 106136.1-106136.12. [10.1016/j.jff.2024.106136]
Rossi, Samantha; Gottardi, Davide; Siroli, Lorenzo; Giordani, Barbara; Vitali, Beatrice; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba
File in questo prodotto:
File Dimensione Formato  
Rossi et al 2024 Journal of Functional Foods.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Creative commons
Dimensione 2.99 MB
Formato Adobe PDF
2.99 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/967355
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact