Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

Abstract

The study aimed at improving the nutritional profile of yeast leavened salt reduced sliced bread and puccia type bread fortified with a wheat-based Lactobacillus plantarum ITM21B fermentation product (Bio21B). The protein content of bread made under laboratory conditions was increased by using: (i) chickpea flour (CF) (15% wt/wt flour) and Bio21B or (ii) the Bio21B containing a fungal protease to favour the gluten hydrolysis. Products showed increased protein and total amino acid content and improved protein digestibility. Moreover, the formula significantly affected the protein pattern of breads which, according to the results of the microfluidic two-dimensional electrophoresis (μ2DE) protein pattern, were discriminated as observed by the PCA plot. The use of CF was validated at industrial pilot plant producing salt reduced sliced bread and puccia type bread. The resulting products showed improved nutritional profile and a sensory quality comparable to the company’s products containing salt.

Keywords:

• Bread-making
• legume flour
• microfluidic electrophoresis
• sensory analysis
• principal component analysis

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was financed by Regione Puglia [3QKDQX3], Project INNOTIPICO "Innovazione dei prodotti tradizionali Pugliesi attraverso l'applicazione di strategie biotecnologiche al fine di avvicinarli alle esigenze dei consumatori in termini di caratteristiche organolettiche, salutistiche e nutrizionali". The authors thank the Project “Rete di Laboratori per l’Innovazione degli Alimenti Funzionali (LAIFF)” (PO Puglia FESR 2007-2013 Asse I, Linea 1.2 – PO Puglia FSE 2007-2013 Asse IV) which allowed purchasing of the facilities “Offgel3100 Fractionator”, Agilent Technologies.