A new type of lactic acid bacteria for improving the quality and shelf life of whole wheat bread and its application
By: Date: 2021-04-08 Categories: foodtechnology Tags:
  Whole wheat bread refers to bread made with whole wheat flour without removing the outer bran and wheat germ. Compared with white bread, whole wheat bread is rich in dietary fiber, minerals, phytochemicals, antioxidants and vitamins. According to reports from the American Association for Cancer Research and the World Cancer Research Foundation, proper daily intake of whole grain foods can help reduce cholesterol and the risk of colon cancer. Today, consumers all over the world are showing great interest in whole grain foods. However, since most of the fungi are present in the bran on the outer surface of wheat, whole-wheat bread is very susceptible to fungal infections. These fungi will serve as potential sources of pollution during the production process and produce mycotoxins including aflatoxin, zearalenone, deoxynivalenol and other mycotoxins, causing huge safety hazards to food. In addition, the bran of whole wheat bread contains some bitter ingredients, which makes the acceptability of whole wheat bread much lower than that of white bread. As a natural and harmless probiotic, lactic acid bacteria have broad market and application prospects in improving the flavor of bread and extending the shelf life of bread through fermented dough.
  Recently, the research group of Associate Professor Pei Fei from the School of Food Science and Engineering, Nanjing University of Finance and Economics, used a new type of Lactobacillus plantarum LB-1 and yeast co-fermentation technology to develop new whole-wheat bread products, which significantly improved the texture, flavor and flavor of whole-wheat bread. Storage characteristics. The relevant results were published in Food Control magazine under the title”A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread.” Sun Lei, a graduate student of the School of Food Science and Engineering, Nanjing University of Finance and Economics, is the first author, and Associate Professor Pei Fei is the corresponding author. This research was funded by the Jiangsu Provincial Agricultural Science and Technology Independent Innovation Fund and the Jiangsu Qinglan Project.
   The research results of this team show that compared with other lactic acid bacteria, the whole wheat dough fermented with Lactobacillus plantarum LB-1 exhibits better viscoelasticity, ductility and water retention, as well as more ordered gluten secondary Structure (6.49%higher than the control group). At the same time, Lactobacillus plantarum LB-1 can significantly improve the texture characteristics of whole wheat bread, promote the formation of flavor substances, and effectively extend the shelf life of whole wheat bread.
  Article link:https://doi.org/10.1016/j.foodcont.2019.106914