Abstract
This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced with Lactobacillus fermentum, isolated from SS, as a starter (LFS), local produced sourdough (Vakfıkebir, Trabzon, Türkiye) (VS), and Type II sourdough produced with Lactococcus lactis, isolated from VS, as a starter (LCS). The dephytinization process effectively reduced the phytic acid level of bran at the rate of 95.21 g/100 g. The highest specific volume was determined in the control bread produced with the local sourdough sample (3.27 mL/g). The lowest specific volume was determined in the sample of bread containing 15% dephytinized wheat bran produced with Lactococcus lactis fermented sourdough (1.82 mL/g). As expected, increasing bran level caused decreased L* value of bread samples and increased a* and b* values. The high rates of bran had deleterious effects on the texture of bread. Additionally, the changes in texture profile were more intense in bread samples containing dephytinized wheat bran during storage. According to the sensory analysis results, it was determined that the scores of bread samples produced with Lactobacillus fermentum sourdough and including 5% wheat bran were higher.
Keywords:
bread; dephytinization; isolation; lactic acid bacteria; sourdough.
HIGHLIGHTS
• The dephytinized wheat bran reduced the specific volume of bread samples compared with wheat bran.
• The hardness and chewiness values of bread were increased, the springiness and cohesiveness values were decreased with raise in bran rate and storage.
• Sensory analysis revealed that the addition of dephytinized wheat bran or wheat bran up to 5% was acceptable.
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