Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients
DOI:
https://doi.org/10.5219/scifood.74Keywords:
Triticum dicoccum grain, buckwheat sourdough, bread, chemical compositionAbstract
This study aimed to evaluate the nutritional value of bread prepared from Triticum dicoccum grain on thick buckwheat sourdough. Products made from Triticum dicoccum grain are attracting significant interest among consumers and researchers due to their higher nutritional value, unique taste and aroma, and beneficial properties. Our data showed that the studied variety of Triticum dicoccum grain had a higher protein content than commercial wheat. The quantity and quality of gluten in Triticum dicoccum grain are inferior to those of commercial wheat (Triticum aestivum). The ratio of gliadin to glutenin in emmer was higher than in common wheat. This indicates that to obtain high-quality bread from Triticum dicoccum grain, technological methods are necessary. Triticum dicoccum grain has hard, tightly adhering husks. Therefore, to soften the husks and improve bread quality, the grain was pre-treated with an enzyme preparation containing cellulase, β-glucanase, and xylanase. Fermentation of the grain led to changes in the microstructure of the surface and cross-sections. After fermentation under optimal enzyme conditions, the Triticum dicoccum grain was dispersed. Thick buckwheat sourdough was prepared using flour from whole-ground buckwheat grain and kefir grain culture Lc3/P1/Ac1. The kefir grain culture contained the following microorganisms: Lactococcus lactis, Lactococcus cremoris, Leuconostoc dextranicum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus fermenti, Acetobacter aceti, Saccharomyces cerevisiae, Saccharomyces lactis. Additionally, no baker’s yeast was added. Experimental data show that the sourdough exhibits high fermentative activity. To improve the bread's physicochemical properties, 4% dry wheat gluten was added. It was established that the optimal amount of thick buckwheat sourdough is 50% of the mass of dispersed Triticum dicoccum grain. The resulting bread possessed good sensory, physicochemical, and nutritional properties. The bread was found to contain higher levels of the essential amino acids lysine, phenylalanine, leucine, and isoleucine, methionine, and valine, as well as vitamins B6, B2, B3, B1, PP, and E, and the trace elements Fe, Mn, Zn, Cu, Ni, and Co. The antioxidant activity was 3.2 times (p<0.01) higher than that of bread made from commercial Triticum aestivum grains. Bread made from Triticum dicoccum grains, when baked with a thick buckwheat starter culture, can expand the range of functional bread types with potential beneficial properties.
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