This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed fermentation of soya flour or rice bran using Propionibacterium freudenreichii DSM 20271 and Weissella confusa A16 with added sucrose resulted in substantial quantities of dextran (5.6-5.8% dry matter) and B12 (7.9-8.9μg/100g fresh weight), together with antifungal metabolites (e.g.acetic and propionic acids). In addition to an extended mould-free shelf life, the bread containing 50% (dough weight) fermented soya flour or rice bran not only contained adequate levels of B12 but also exhibited improved texture and sensory quality compared to the control, such as a higher loaf volume, a softer crumb, and a more cohesive and moister mouthfeel. The mixed fermentation reduced the beany or cooked-rice flavour but increased sour and cheesy flavours and aftertaste. Dextran produced during the fermentation process exhibited a...
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Journal Article|
May 05 2022
In situ production of vitamin B12 and dextran in soya flour and rice bran: a tool to improve flavour and texture of B12-fortified bread.
Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjobergin katu 2), Helsinki, FI-00014, Finland. E-mail Yaqin.wang@helsinki.fi
Journal: LWT -- Food Science and Technology
Citation: LWT -- Food Science and Technology (2022) 161
DOI: 10.1016/j.lwt.2022.113407
Published: 2022
Citation
Yaqin Wang, Chong Xie, Pulkkinen, M., Edelmann, M., Chamlagain, B., Coda, R., Sandell, M., Piironen, V., Maina, N. H., Katina, K.; In situ production of vitamin B12 and dextran in soya flour and rice bran: a tool to improve flavour and texture of B12-fortified bread.. IFIS Food and Health Sciences Database 2022; doi:
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