TY - JOUR
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
N1 - Funding Information:
This project was funded by PepsiCo . The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of PepsiCo Inc.
Publisher Copyright:
© 2019 Elsevier Ltd
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
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
KW - Wholegrain wheat cracker
UR - http://www.scopus.com/inward/record.url?scp=85065426587&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2019.04.016
DO - 10.1016/j.jcs.2019.04.016
M3 - Article
AN - SCOPUS:85065426587
SN - 0733-5210
VL - 88
SP - 1
EP - 8
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -