Abstract
Whole black wheat increases the dietary fiber and anthocyanin content of bread, but reduces loaf-specific volume and increases crumb firmness. This study evaluated Cili (Rosa roxburghii Tratt.) fruit co-culture fermented with Bacillus subtilis and Lactiplantibacillus plantarum, as an ingredient (30%, flour weight) in white wheat (BsLp) and white–black wheat (50:50) (WWBW-BsLp) composite bread, and compared with the breads without Cili (white wheat: WB; white–black wheat: WWBW). In dough, β-glucosidase, feruloyl esterase, and α-amylase activities were elevated in BsLp and WWBW-BsLp after proofing. In bread, compared with WB, WWBW-BsLp contained more GABA (312.2 vs. 5.7 mg/kg DW), total phenolics (484.8 vs. 70.7 mg GAE/100 g DW), total flavonoids (58.0 vs. 17.0 mg QE/100 g DW), and total dietary fiber (9.46 vs. 3.01 g/100 g DW), including more soluble fiber (2.29 vs. 0.30 g/100 g DW) (all p < 0.05). DPPH and ABTS radical-scavenging activities increased from 11.9% to 72.9% and from 28.8% to 80.0%, respectively. Compared with WWBW, inclusion of fermented Cili reduced crumb firmness (410 vs. 493 g; p < 0.05) but did not significantly change specific volume (4.17 vs. 3.94 mL/g). Co-fermented Cili is thus a promising ingredient for increasing GABA, phenolics, and soluble fiber in composite bread.