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Lactic-acid-bacteria enriched bread enhances health effects – study

By Oliver Nieburg , 20-Mar-2012
Last updated on 20-Mar-2012 at 14:28 GMT2012-03-20T14:28:53Z

Lactic acid bacteria has been widely documented to boost the immune system
Lactic acid bacteria has been widely documented to boost the immune system

Adding lactic acid bacteria to sourdough can improve the nutritional value of white bread without hampering product appeal, according to a study.

The study ‘Quality of White Bread Made From Lactic Acid Bacteria-Enriched Dough’ Jeng-Leun Mau et al was published in the Journal of Food Processing and Preservation.

Researchers added two forms of lactic-acid-bacteria (LAB) during formulation, Lactobacillus delbrueckii subsp. Delbrueckii (LDD) and Pediococcus acidilactici (PA), and observed the effects.

Nutritional profile

The researchers said:“LAB can be added to dough to improve flavour and shelf-life, and to increase its variety, nutritional value and product appeal.

“The present work showed that LAB could be incorporated into bread to provide its beneficial health effects.”

LAB is commonly used as a probiotic in foods and has been widely documented to boost the immune system in studies such as Perdigón et. al (2001).

Researchers in the present study said that the LDD strain was particularly effective in boosting the beneficial health effects of bread.

Impact on characteristics

The study said that the LAB breads were less moist and the LDD bread gave more aroma

Both LAB-enriched doughs produced similar bread volumes to a non-enriched formulation.

Flavour was also said to be enhanced.

“Although LAB may not survive after baking, the addition of LAB would produce organic acids and flavour compounds, which contribute greatly to flavour,” said the study.

It continued that LAB could increase shelf life by preventing spoilage moulds and rope forming bacteria.

The downside

The researchers said: “All sensory results exhibited that LAB enriched breads showed better acceptability than white bread except for the appearance and colour.”

Both LAB enriched breads exhibited different lightness and whiteness to traditional white bread, which could impact customer appeal.

The study said that further research was needed to improve appearance and colour attributes to appeal to consumer preferences.

Other studies on the shelf-life and physiochemical properties of LAB enriched bread are currently in progress.

WANG, H.-E., HWANG, C.-F., TZENG, Y.-M., HWANG, W.-Z. and MAU, J.-L. (2012), QUALITY OF WHITE BREAD MADE FROM LACTIC ACID BACTERIA-ENRICHED DOUGH. Journal of Food Processing and Preservation. doi: 10.1111/j.1745-4549.2011.00632.x

On  Thursday, March 29th 2012, FoodNavigator.com presents the bakery Formulation virtual conference and expo.  Featuring insight from leading voices in the industry, the conference will help formulators, nutritionists, marketers and brand development managers understand what constitutes tomorrow’s value added bakery and cereal lines and how to formulate them.  To register or find out more see HERE.

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