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Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

2020; Wiley; Volume: 56; Issue: 7 Linguagem: Inglês

10.1111/ijfs.14874

1365-2621

Anna Rita Bavaro, Mariaelena Di Biase, Amalia Conte, Stella Lisa Lonigro, Leonardo Caputo, Annamaria Cedola, Matteo Alessandro Del Nobile, Antonio Logrieco, Paola Lavermicocca, Francesca Valerio,

Microbial Metabolites in Food Biotechnology

Summary Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short‐fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43‐11) producing exopolysaccharides (EPS) as fat replacer in yeast‐leavened FcBread. The LSs were applied during the FcBread‐making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread‐QLS and FcBread‐AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico‐chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo‐cereal‐based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.