Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life. (August 2019) - Abedfar, Abbas
Abstract: The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides (EPSs) extracted from Lactobacillus plantarum (NR_104573.1) in order to improve the qualitative characteristics of Iranian pan bread during its shelf life. The results showed that pan bread samples containing 20% WBS and 1% EPS (g/100 g WBS) enhanced physical, thermal and mechanical properties, sensory perception, and microscopic structure of bread compared to the control and samples with 20% WBS (g/100 g dough). Also, the lowest amounts of baking loss, moisture content (crust), hardness, chewiness, and enthalpy (H) were observed in pan bread containing WBS + EPS during 96 h shelf life. The presence of EPS alongside WBS resulted in the formation of chemical bonds between starch granules and the gluten network, establishing a homogeneous network. The findings of the present study confirmed the positive impact of applying 1% EPS extracted from L. plantarum which was isolated from WBS during controlled fermentation, along with 20% WBS, on the quality of pan bread as a functional compound. Highlights: The study investigated the impact of EPS extracted from L. plantarum on quality of pan bread. Wheat bran sourdough and exopolysaccharides can be utilized for enhancement of bread quality. Presence of 1% EPS+20%WBS enhanced physical, thermal and textural properties of bread. EPS containing WBS reduces the staling rate and increases the bread shelf life. 1% EPS+20%WBS resulted in forming homogeneous network between starch granules and gluten.