Nutrition with palatability
Synergistic mixed-strain sourdough fermentation and enzyme treatment markedly improve loaf volume, crumb texture and anti-staling properties of highland barley-wheat bran bread, while lowering starch digestibility and boosting dietary fiber.
Omedi, Jacob Ojobi · Huang, Jing · Uriho, Angelo · Cheng, Chen · Shuning, Zhang · Liang, Li · Zheng, Jianxian · Zeng, Yongqing · Ning, Li · Huang, Weining
LWT - Food Science and Technology 2025
Mixed-strain fermented sourdough had higher soluble dietary fiber, water-extractable arabinoxylan and exopolysaccharide contents than single-strain
Total gas production was higher in enzyme-treated and mixed-strain (EQKB) dough than in enzyme-treated and single-strain (EQB, EKB)
Specific volume and sensory acceptance increased in the order EQKB > EKB > EQB > EB > HWB
In vitro starch digestibility decreased
Anti-staling properties were enhanced