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10.3390/foods10071489
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Article

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

by
Giuseppe Perri
1,
Carlo Giuseppe Rizzello
2,
Marco Ampollini
3,
Giuseppe Celano
1,
Rossana Coda
4,5,
Marco Gobbetti
6,
Maria De Angelis
1 and
Maria Calasso
1,*
1
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
2
Department of Environmental Biology, University of Roma La Sapienza, 00185 Roma, Italy
3
Puratos Italia S.r.l., 43122 Parma, Italy
4
Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland
5
Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland
6
Faculty of Science and Technology, Free University of Bozen, 39100 Bozen, Italy
*
Author to whom correspondence should be addressed.
Foods 2021, 10(7), 1489; https://doi.org/10.3390/foods10071489
Submission received: 24 May 2021 / Revised: 22 June 2021 / Accepted: 23 June 2021 / Published: 27 June 2021
(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)
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Abstract

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.
Keywords: barley; bioprocessing; baked goods; dextran; fibers; germination; glycemic index; lactic acid bacteria; lentil; sourdough barley; bioprocessing; baked goods; dextran; fibers; germination; glycemic index; lactic acid bacteria; lentil; sourdough

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MDPI and ACS Style

Perri, G.; Rizzello, C.G.; Ampollini, M.; Celano, G.; Coda, R.; Gobbetti, M.; De Angelis, M.; Calasso, M. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods 2021, 10, 1489. https://doi.org/10.3390/foods10071489

AMA Style

Perri G, Rizzello CG, Ampollini M, Celano G, Coda R, Gobbetti M, De Angelis M, Calasso M. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods. 2021; 10(7):1489. https://doi.org/10.3390/foods10071489

Chicago/Turabian Style

Perri, Giuseppe, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, and Maria Calasso. 2021. "Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties" Foods 10, no. 7: 1489. https://doi.org/10.3390/foods10071489

APA Style

Perri, G., Rizzello, C. G., Ampollini, M., Celano, G., Coda, R., Gobbetti, M., De Angelis, M., & Calasso, M. (2021). Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods, 10(7), 1489. https://doi.org/10.3390/foods10071489

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