Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news



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, 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.

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Balancing Innovation and Risk in Sports Nutrition Ingredients
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars