HIGH-FIBER WHEAT BREAD PRODUCED WITH FERMENTED BRAN

Abstract

Dietary fiber is a common and important ingredient of a new generation of healthy food products demanded more each day by the consumer. one of the main sources of dietary fibre is cereals and cereal products. This study is dedicated to investigate the application of new sources of dietary fiber such as fermented bran for increasing the nutritional value of wheat bread. The objectives of the present investigation were to compare the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic aceid bacteria (Lactobacillus delbrueckii subsp.bulgaricus) on the quality of wheat bread supplemented with bran. Prefermentation with yeast and lactic acid bacteria had the greatest effect on the general quality of obtainig breads: improved the loaf volume, crumb struture and the shelf-life of bread supplemented with bran. Fermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure and shelf-life of bread supplemented with bran. Even though we used bran instead flour for the fermentation, the results are similar to the effect of sourdough on bread quality. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality.