Effect of the Controlled Fermented Quinoa Containing Protective Starter Culture on Technological Characteristics of Wheat Bread Supplemented with Red Lentil

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2023 Jun 5

PMID 37273558

Authors

Elham Rouhi

Alireza Sadeghi

Seid Mahdi Jafari

Mohammad Abdolhoseini

Elham Assadpour

Affiliations

Soon will be listed here.

Abstract

Selected antifungal lactic acid bacteria (LAB) isolated from mature spontaneous quinoa sourdough was used as potential starter culture to produce loaf wheat bread containing controlled fermented quinoa (CFQ) supplemented with red lentil (RL) flour. Phylogenetic evolutionary tree led to the identification of as the selected LAB isolate. Furthermore, there was no significant difference ( > 0.05) between bread containing CFQ and control in terms of hardness. The highest loaf specific volume and overall acceptability were also observed in control sample and wheat bread containing CFQ + RL, respectively. Meanwhile, the rate of surface fungal growth on wheat bread enriched with CFQ was significantly lower than the other samples. In accordance with a non-linear multivariable model, positive and negative correlations were observed between porosity and specific volume (+ 0.79), and also specific volume and crumb hardness (- 0.70), respectively. Accordingly, CFQ can be used as bio-preservative to produce clean-label supplemented wheat bread.

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