Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread

ZHANG Si-jia; ZHANG Wei; SU Xiao-qin; OJOBI Omedi-jacob; XU Yan; HUANG Wei-ning; LI Ning; ARNAUT Filip

doi:10.13386/j.issn1002-0306.2015.19.001

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Science and Technology of Food Industry > 2015 > (19): 49-53. > DOI: 10.13386/j.issn1002-0306.2015.19.001

ZHANG Si-jia, ZHANG Wei, SU Xiao-qin, OJOBI Omedi-jacob, XU Yan, HUANG Wei-ning, LI Ning, ARNAUT Filip. Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread[J]. Science and Technology of Food Industry, 2015, (19): 49-53. DOI: 10.13386/j.issn1002-0306.2015.19.001

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Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread

State Key Laboratory of Food Science and Technology,Jiangnan University
School of Biotechnology,Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University
Guangzhou Puratos Food Co.Ltd.
Putatos Group NV / SA

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Received Date: December 29, 2014

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Abstract

In this study,Lactobacillus plantarum( LP) and Lactobacillus fermentum( LF) were used to ferment buckwheat dough to make sourdough bread.The effect of lactic acid bacteria( LAB) fermentation for buckwheat on the antioxidant and baking properties were explored. The results indicated: LAB- fermented sourdough had lower p H and higher TTA,LAB fermentation can enhance the antioxidant activity of buckwheat sourdough. The bread made from LP fermented buckwheat sourdough showed an increase in total phenolic content by 21.3%,DPPH and ABTS radical- scavenging activity were 3 and 1.2 times that of unfermented buckwheat dough. Adding lactic acid bacteria improved the effect of heat processing on oxidation of active substances,total phenolic content of LP and LF bread were reduced by 48.5% and 51.6%,while DPPH and ABTS radical- scavenging activity were reduced by41.2%,54.8% and 69.0%,68.4%,respectively.LAB fermentation also significantly improved the texture of bread,the hardness of LF fermented bread were decreased by 25.5%. When fermented buckwheat sourdough was added,sensory quality of sourdough breads were more acceptable than those of unfermented buckwheat bread.
- traditional sourdough,
- Lactobacillus,
- buckwheat bread,
- baking property,
- antioxidant properties

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Effect of lactic acid bacteria fermentation on the antioxidant and baking properties of buckwheat bread

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