Development of innovative health beneficial bread using a fermented fibre-glucan product

Abstract

The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a special finewholemeal oat flour fraction was optimised using potentially probiotic lactic acid bacteria Lactobacillus plantarum which resulted in 1010 CFU/g of vital bacterial cells and 2.95 g/l of lactic acid content. Wholemeal oat sourdough was characterised by stable gel consistency suitable for its technological application as a starter with 12.91% of dry matter, pH value 4.6, and significantly reduced starch content of up to 1.7%. This type of fermented fine oat flour was incorporated into a novel bakery product in the amount of up to 30% of oat portion in wheat-oat bread according to consumer preferences. The final bread was characterised by high fibre (10.15%) and β-glucan (3.09%) contents as well as a low energy value (844 kJ/100 g) with the rate of staling comparable to that of the control sample without sourdough addition during 3 days of storage.