Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Yaqin Wang (Corresponding Author), Päivi Sorvali, Arja Laitila, Ndegwa Henry Maina, Rossana Coda, Kati Katina

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E−143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (∼21%) and reduced crumb hardness (∼12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.

Original languageEnglish
Pages (from-to)396-405
Number of pages10
JournalFood Hydrocolloids
Volume84
DOIs
Publication statusPublished - 1 Nov 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

Vicia faba
Dextran
Bread
dextran
faba beans
Dextrans
breads
sourdough
Triticum
Weissella confusa
Leuconostoc pseudomesenteroides
wheat
Composite materials
Flour
hydrocolloids
Colloids
dough
texture
Weissella
enriched foods

Keywords

  • Bread
  • Dextran
  • Faba bean
  • Fermentation
  • Hydrocolloids
  • Rheology

Cite this

Wang, Yaqin ; Sorvali, Päivi ; Laitila, Arja ; Maina, Ndegwa Henry ; Coda, Rossana ; Katina, Kati. / Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. In: Food Hydrocolloids. 2018 ; Vol. 84. pp. 396-405.
@article{8d831c3081ed4952aede26904ab57a5b,
title = "Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread",
abstract = "The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E−143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43{\%} faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6{\%} (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (∼21{\%}) and reduced crumb hardness (∼12{\%}) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.",
keywords = "Bread, Dextran, Faba bean, Fermentation, Hydrocolloids, Rheology",
author = "Yaqin Wang and P{\"a}ivi Sorvali and Arja Laitila and Maina, {Ndegwa Henry} and Rossana Coda and Kati Katina",
year = "2018",
month = "11",
day = "1",
doi = "10.1016/j.foodhyd.2018.05.042",
language = "English",
volume = "84",
pages = "396--405",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. / Wang, Yaqin (Corresponding Author); Sorvali, Päivi; Laitila, Arja; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati.

In: Food Hydrocolloids, Vol. 84, 01.11.2018, p. 396-405.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

AU - Wang, Yaqin

AU - Sorvali, Päivi

AU - Laitila, Arja

AU - Maina, Ndegwa Henry

AU - Coda, Rossana

AU - Katina, Kati

PY - 2018/11/1

Y1 - 2018/11/1

N2 - The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E−143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (∼21%) and reduced crumb hardness (∼12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.

AB - The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E−143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (∼21%) and reduced crumb hardness (∼12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.

KW - Bread

KW - Dextran

KW - Faba bean

KW - Fermentation

KW - Hydrocolloids

KW - Rheology

UR - http://www.scopus.com/inward/record.url?scp=85049341357&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2018.05.042

DO - 10.1016/j.foodhyd.2018.05.042

M3 - Article

VL - 84

SP - 396

EP - 405

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -