Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pontonio, Erica [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Übergeordnetes Werk: |
Enthalten in: Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia - Ambrosini, S. ELSEVIER, 2015, Amsterdam |
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| Übergeordnetes Werk: |
volume:313 ; year:2020 ; day:16 ; month:01 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.ijfoodmicro.2019.108384 |
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| 520 | |a Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. | ||
| 520 | |a Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. | ||
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| 700 | 1 | |a Gobbetti, Marco |4 oth | |
| 700 | 1 | |a Rizzello, Carlo Giuseppe |4 oth | |
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10.1016/j.ijfoodmicro.2019.108384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000811.pica (DE-627)ELV04848735X (ELSEVIER)S0168-1605(19)30314-9 DE-627 ger DE-627 rakwb eng 610 VZ 630 640 VZ 58.34 bkl Pontonio, Erica verfasserin aut Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Dingeo, Cinzia oth Di Cagno, Raffaella oth Blandino, Massimo oth Gobbetti, Marco oth Rizzello, Carlo Giuseppe oth Enthalten in Elsevier Ambrosini, S. ELSEVIER Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia 2015 Amsterdam (DE-627)ELV018407722 volume:313 year:2020 day:16 month:01 pages:0 https://doi.org/10.1016/j.ijfoodmicro.2019.108384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_40 58.34 Lebensmitteltechnologie VZ AR 313 2020 16 0116 0 |
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10.1016/j.ijfoodmicro.2019.108384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000811.pica (DE-627)ELV04848735X (ELSEVIER)S0168-1605(19)30314-9 DE-627 ger DE-627 rakwb eng 610 VZ 630 640 VZ 58.34 bkl Pontonio, Erica verfasserin aut Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Dingeo, Cinzia oth Di Cagno, Raffaella oth Blandino, Massimo oth Gobbetti, Marco oth Rizzello, Carlo Giuseppe oth Enthalten in Elsevier Ambrosini, S. ELSEVIER Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia 2015 Amsterdam (DE-627)ELV018407722 volume:313 year:2020 day:16 month:01 pages:0 https://doi.org/10.1016/j.ijfoodmicro.2019.108384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_40 58.34 Lebensmitteltechnologie VZ AR 313 2020 16 0116 0 |
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10.1016/j.ijfoodmicro.2019.108384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000811.pica (DE-627)ELV04848735X (ELSEVIER)S0168-1605(19)30314-9 DE-627 ger DE-627 rakwb eng 610 VZ 630 640 VZ 58.34 bkl Pontonio, Erica verfasserin aut Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Dingeo, Cinzia oth Di Cagno, Raffaella oth Blandino, Massimo oth Gobbetti, Marco oth Rizzello, Carlo Giuseppe oth Enthalten in Elsevier Ambrosini, S. ELSEVIER Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia 2015 Amsterdam (DE-627)ELV018407722 volume:313 year:2020 day:16 month:01 pages:0 https://doi.org/10.1016/j.ijfoodmicro.2019.108384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_40 58.34 Lebensmitteltechnologie VZ AR 313 2020 16 0116 0 |
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10.1016/j.ijfoodmicro.2019.108384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000811.pica (DE-627)ELV04848735X (ELSEVIER)S0168-1605(19)30314-9 DE-627 ger DE-627 rakwb eng 610 VZ 630 640 VZ 58.34 bkl Pontonio, Erica verfasserin aut Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Dingeo, Cinzia oth Di Cagno, Raffaella oth Blandino, Massimo oth Gobbetti, Marco oth Rizzello, Carlo Giuseppe oth Enthalten in Elsevier Ambrosini, S. ELSEVIER Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia 2015 Amsterdam (DE-627)ELV018407722 volume:313 year:2020 day:16 month:01 pages:0 https://doi.org/10.1016/j.ijfoodmicro.2019.108384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_40 58.34 Lebensmitteltechnologie VZ AR 313 2020 16 0116 0 |
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10.1016/j.ijfoodmicro.2019.108384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000811.pica (DE-627)ELV04848735X (ELSEVIER)S0168-1605(19)30314-9 DE-627 ger DE-627 rakwb eng 610 VZ 630 640 VZ 58.34 bkl Pontonio, Erica verfasserin aut Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. Dingeo, Cinzia oth Di Cagno, Raffaella oth Blandino, Massimo oth Gobbetti, Marco oth Rizzello, Carlo Giuseppe oth Enthalten in Elsevier Ambrosini, S. ELSEVIER Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia 2015 Amsterdam (DE-627)ELV018407722 volume:313 year:2020 day:16 month:01 pages:0 https://doi.org/10.1016/j.ijfoodmicro.2019.108384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_40 58.34 Lebensmitteltechnologie VZ AR 313 2020 16 0116 0 |
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Enthalten in Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia Amsterdam volume:313 year:2020 day:16 month:01 pages:0 |
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Enthalten in Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia Amsterdam volume:313 year:2020 day:16 month:01 pages:0 |
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Fibroblast growth factor and endothelin-1 receptors mediate the response of human striatal precursor cells to hypoxia |
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The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. 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brans from hull-less barley, emmer and pigmented wheat varieties: from by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase |
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Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase |
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Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. |
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Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. |
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Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers. |
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Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase |
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