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EnglishApple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w–1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.
| Titolo: | Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification |
| Autori: | DI CAGNO, RAFFAELLA (Corresponding) |
| Data di pubblicazione: | 2019 |
| Rivista: | |
| Handle: | http://hdl.handle.net/11586/249953 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Cantatore et al, FM, 2019.pdf | Documento in Versione Editoriale | NON PUBBLICO - Accesso privato/ristretto | Open Access Visualizza/Apri |
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