Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43930792" target="_blank" >RIV/60461373:22330/25:43930792 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s11947-024-03504-y" target="_blank" >https://link.springer.com/article/10.1007/s11947-024-03504-y</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-024-03504-y" target="_blank" >10.1007/s11947-024-03504-y</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Popis výsledku v původním jazyce

Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous beta-glucanase leading to a degradation of beta-glucans. This study investigated the effects of high-intensity ultrasound (US) pretreatment of oat bran (OB) and barley bran (BB) on its beta-glucans content, properties, and preservation in processing, as well as on the acidification kinetics of bran sourdough fermentation and on its application in flatbread. To reduce beta-glucanase activity, OB and BB (15% water suspensions) were US-pretreated prior to sourdough fermentation. The acidification kinetics, the microbial viable cell count, and the total titratable acidity (TTA) of the sourdough were determined. The total beta-glucans content of bran, sourdough, and bread, as well as water solubility and the molecular weight (Mw) of untreated and US-pretreated bran, were investigated. The physical properties of control wheat and composite flatbreads were compared. The US-pretreatment increased the acidification rate (30%) and TTA (51%) of OB sourdough, however, decreased the acidification rate of BB (18%). After the US-pretreatment of OB and BB, the total (11.5-12.3%) and water-soluble beta-glucans (31-40%) increased while their Mw decreased (7-21.7%). In sourdough and flatbread prepared with US-pretreated OB/BB, 93-95% and 90-98% of beta-glucans were retained, respectively, compared to 64-72% and 82-92% in control samples. The US-pretreatment and/or sourdough fermentation of OB and BB resulted in flatbreads of higher specific volume (8-22%) and cohesiveness (11-20%) while reduced hardness (40-55%) and chewiness (51-73%) compared to their control bread.

Název v anglickém jazyce

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Popis výsledku anglicky

Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous beta-glucanase leading to a degradation of beta-glucans. This study investigated the effects of high-intensity ultrasound (US) pretreatment of oat bran (OB) and barley bran (BB) on its beta-glucans content, properties, and preservation in processing, as well as on the acidification kinetics of bran sourdough fermentation and on its application in flatbread. To reduce beta-glucanase activity, OB and BB (15% water suspensions) were US-pretreated prior to sourdough fermentation. The acidification kinetics, the microbial viable cell count, and the total titratable acidity (TTA) of the sourdough were determined. The total beta-glucans content of bran, sourdough, and bread, as well as water solubility and the molecular weight (Mw) of untreated and US-pretreated bran, were investigated. The physical properties of control wheat and composite flatbreads were compared. The US-pretreatment increased the acidification rate (30%) and TTA (51%) of OB sourdough, however, decreased the acidification rate of BB (18%). After the US-pretreatment of OB and BB, the total (11.5-12.3%) and water-soluble beta-glucans (31-40%) increased while their Mw decreased (7-21.7%). In sourdough and flatbread prepared with US-pretreated OB/BB, 93-95% and 90-98% of beta-glucans were retained, respectively, compared to 64-72% and 82-92% in control samples. The US-pretreatment and/or sourdough fermentation of OB and BB resulted in flatbreads of higher specific volume (8-22%) and cohesiveness (11-20%) while reduced hardness (40-55%) and chewiness (51-73%) compared to their control bread.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

1935-5149

Svazek periodika

18

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

UZ - Republika Uzbekistán

Počet stran výsledku

17

Strana od-do

916-932

Kód UT WoS článku

001270212800001

EID výsledku v databázi Scopus

2-s2.0-85198323122