How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread. (September 2022)

• Record Type: Journal Article
• Authors: Costantini, Alice; Da Ros, Alessio; Nikoloudaki, Olga; Montemurro, Marco; Di Cagno, Raffaella; Genot, Bernard; Gobbetti, Marco; Giuseppe Rizzello, Carlo
• Is Part Of: Food research international. Volume 159(2022)
• Publication Date: 2022-09
• Subjects: Baked goods -- Fermentation -- IVPD -- Lactic acid bacteria -- Raw material -- Sourdough biotechnology; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111614
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Multifaceted approach to investigate the in vitro protein digestibility of sourdough. Optimized sourdough fermentation proacts the bioavailability of protein components. In vitro protein digestibility depends on raw material and fermentation conditions. Abstract: Digestibility of leavened baked goods relies on multiple factors: starch bioavailability and protein hydrolysis during food processing and digestion, presence of antinutritional factors, and satiety and gastrointestinal symptoms after intake. Several studies highlighted that bread digestibility might be positively affected by long-time sourdough fermentation. Nevertheless, most research is focused on single factors and their effect on digestibility, excluding the potential complementary effects of more than one factor. In this work, a multitude of factors influencing the the in vitro starch and protein digestibility and predicted glycemic index were assessed simultaneously. Forty-six different breads made with various raw material/ingredients (flour, enzymes, lactic acid bacteria cytoplasmic extracts and gluten), type of sourdoughs (fresh or commercial liquid or dried), strains of lactic acid bacteria and yeasts, and time and temperature of fermentation, were preliminarily investigated. Further selection of optimal conditions was based on statistical analysis and final breads were further characterized for their peptide profiles, total free amino acids and quality indexes of the digestible protein fraction. Among the factors considered, results identified a claimed in vitro digestibility for breads made with whole wheat, spelt, and rye flours, obtained with lactic acid bacteria strains selected for the peptidase activity, added of fungal proteases, and fermented at the optimal temperature of 37 °C.