Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

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Abstract

This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat crackers. Bioprocessing of flour increased free amino acids content (FAA) and water extractable arabinoxylans (WEAX). W. confusa fermentation increased FAA the most (0.46–0.48 g/100 g) compared to the control (0.22 g/100 g). Treatment with xylanase and fungal protease showed highest WEAX (2.29 g/100 g vs. 0.90 g/100 g). This cracker was also the thickest. Fermentation with W. confusa without dextran production decreased thickness, while dextran containing W. confusa samples were similar to the control. Cracker thickness and flour RVA-viscosities showed negative correlation. Non-dextran W. confusa increased final viscosity (1807 cP) and setback viscosity (1200 cP) compared to control flour (1318 cP and 885.5 cP). Both enzyme-types reduced viscosities: e.g. lowest final viscosity was 729.5 cP after protease treatment. Microscopy indicated enhanced gluten network especially after xylanase treatment. Enzyme-treated crackers had neutral flavor and soft structure, as well as increased tendency to break down in the mouth. Fermented crackers were hard and had pungent flavour. Acidification appeared to negate the possible positive impact of dextran on cracker quality.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalJournal of Cereal Science
Volume88
DOIs
Publication statusE-pub ahead of print - 29 Apr 2019
MoE publication typeA1 Journal article-refereed

Fingerprint

crackers
Weissella confusa
Starters
starter cultures
Viscosity
lactic acid bacteria
Lactic Acid
Bacteria
Dextrans
dextran
viscosity
Flour
Enzymes
enzymes
Peptide Hydrolases
bioprocessing
Flavors
flour
arabinoxylan
Fermentation

Keywords

  • Enzymatic treatment
  • Exopolysaccharides
  • Fermentation by lactic acid bacteria
  • Wholegrain wheat cracker

Cite this

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title = "Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers",
abstract = "This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat crackers. Bioprocessing of flour increased free amino acids content (FAA) and water extractable arabinoxylans (WEAX). W. confusa fermentation increased FAA the most (0.46–0.48 g/100 g) compared to the control (0.22 g/100 g). Treatment with xylanase and fungal protease showed highest WEAX (2.29 g/100 g vs. 0.90 g/100 g). This cracker was also the thickest. Fermentation with W. confusa without dextran production decreased thickness, while dextran containing W. confusa samples were similar to the control. Cracker thickness and flour RVA-viscosities showed negative correlation. Non-dextran W. confusa increased final viscosity (1807 cP) and setback viscosity (1200 cP) compared to control flour (1318 cP and 885.5 cP). Both enzyme-types reduced viscosities: e.g. lowest final viscosity was 729.5 cP after protease treatment. Microscopy indicated enhanced gluten network especially after xylanase treatment. Enzyme-treated crackers had neutral flavor and soft structure, as well as increased tendency to break down in the mouth. Fermented crackers were hard and had pungent flavour. Acidification appeared to negate the possible positive impact of dextran on cracker quality.",
keywords = "Enzymatic treatment, Exopolysaccharides, Fermentation by lactic acid bacteria, Wholegrain wheat cracker",
author = "Markus Nikinmaa and Outi Mattila and Ulla Holopainen-Mantila and Heini{\"o}, {Raija Liisa} and Emilia Nordlund",
year = "2019",
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T1 - Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

AU - Nikinmaa, Markus

AU - Mattila, Outi

AU - Holopainen-Mantila, Ulla

AU - Heiniö, Raija Liisa

AU - Nordlund, Emilia

PY - 2019/4/29

Y1 - 2019/4/29

N2 - This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat crackers. Bioprocessing of flour increased free amino acids content (FAA) and water extractable arabinoxylans (WEAX). W. confusa fermentation increased FAA the most (0.46–0.48 g/100 g) compared to the control (0.22 g/100 g). Treatment with xylanase and fungal protease showed highest WEAX (2.29 g/100 g vs. 0.90 g/100 g). This cracker was also the thickest. Fermentation with W. confusa without dextran production decreased thickness, while dextran containing W. confusa samples were similar to the control. Cracker thickness and flour RVA-viscosities showed negative correlation. Non-dextran W. confusa increased final viscosity (1807 cP) and setback viscosity (1200 cP) compared to control flour (1318 cP and 885.5 cP). Both enzyme-types reduced viscosities: e.g. lowest final viscosity was 729.5 cP after protease treatment. Microscopy indicated enhanced gluten network especially after xylanase treatment. Enzyme-treated crackers had neutral flavor and soft structure, as well as increased tendency to break down in the mouth. Fermented crackers were hard and had pungent flavour. Acidification appeared to negate the possible positive impact of dextran on cracker quality.

AB - This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat crackers. Bioprocessing of flour increased free amino acids content (FAA) and water extractable arabinoxylans (WEAX). W. confusa fermentation increased FAA the most (0.46–0.48 g/100 g) compared to the control (0.22 g/100 g). Treatment with xylanase and fungal protease showed highest WEAX (2.29 g/100 g vs. 0.90 g/100 g). This cracker was also the thickest. Fermentation with W. confusa without dextran production decreased thickness, while dextran containing W. confusa samples were similar to the control. Cracker thickness and flour RVA-viscosities showed negative correlation. Non-dextran W. confusa increased final viscosity (1807 cP) and setback viscosity (1200 cP) compared to control flour (1318 cP and 885.5 cP). Both enzyme-types reduced viscosities: e.g. lowest final viscosity was 729.5 cP after protease treatment. Microscopy indicated enhanced gluten network especially after xylanase treatment. Enzyme-treated crackers had neutral flavor and soft structure, as well as increased tendency to break down in the mouth. Fermented crackers were hard and had pungent flavour. Acidification appeared to negate the possible positive impact of dextran on cracker quality.

KW - Enzymatic treatment

KW - Exopolysaccharides

KW - Fermentation by lactic acid bacteria

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