Wheat bread biofortification with rootlets, a malting by-product

作者：Waters Deborah M; Kingston Wilma; Jacob Fritz; Titze Jean; Arendt Elke K^*; Zannini Emanuele

来源：Journal of the Science of Food and Agriculture, 2013, 93(10): 2372-2383.

DOI：10.1002/jsfa.6059

• biofortification
• rootlets
• barley malting by-products
• nutrition
• wheat bread
• LAB fermentation

BACKGROUND Barley rootlets, a malting by-product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7-fermented rootlets were incorporated into wheat bread. The objective was to formulate a high-nutrition alternative to wholemeal breads with improved technological attributes. RESULTS Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders. CONCLUSION Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by-product%26apos;s market value.

• 出版日期2013-8