February 10/Bari, Italy/Journal of Technology & Science -- "Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with raw wheat germ bread (RWGB) or without wheat flour bread (WFB) raw wheat germ," scientists writing in the journal European Food Research and Technology report.
"The higher concentration of free amino acids mainly differentiated SFWGB from WFB and RWGB. The in vitro protein digestibility of WFB was the highest, even if sourdough fermentation of wheat germ attenuated the difference. Phytase and antioxidant activities of SFWGB were highest. The specific volume and cell-total areas were also the highest for SFWGB. As determined by texture profile analysis, the values of hardness, resilience and fracturability of breads containing wheat germ were lower than those found in WFB. The crust lightness showed a decrease from WFB to SFWGB. As determined by sensory analysis, SFWGB had mainly acid taste and flavor and resulted more salty," wrote C.G. Rizzello and colleagues, University of Bari.
The researchers concluded, "Sourdough fermented wheat germ is an ingredient able to enhance nutritional, texture and sensory properties of bread."
Rizzello and colleagues published their study in European Food Research and Technology ("Use of Sourdough Fermented Wheat Germ for Enhancing the Nutritional, Texture and Sensory Characteristics of the White Bread." European Food Research and Technology, 2010;230(4):645-654).
Additional information can be obtained by contacting M. Gobbetti, University of Bari, Dept. of Plant Protect & Appl Microbiol, I-70126 Bari, Italy.
From the February 15, 2010, Prepared Foods E-dition