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Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-food uses, such as bioethanol production. The purpose of this study was therefore to explore the potential of waste wheat bread recycling for fresh wheat bread production. Waste bread recycling was assessed without further processing or after tailored fermentation with lactic acid bacteria producing either dextran or β-glucan exopolysaccharides. When non-treated waste bread slurry was added to new bread dough, bread quality (specific volume and softness) decreased with increasing content of waste bread addition. In situ EPS-production (dextran and microbial β-glucan) significantly increased waste bread slurry viscosity and yielded residual fructose or glucose that could effectively replace the sugar added for yeast leavening. Furthermore, fermentation acidified waste bread matrix, thus improving the hygienic safety of the process. Bread containing dextran synthesized in situ by Weissella confusa A16 showed good technological quality. The produced dextran compensated the adverse effect of recycled bread on new bread quality attributes by 12% increase in bread specific volume and 37% decrease in crumb hardness. In this study, a positive technological outcome of the bread containing microbial β-glucan was not detected. The waste bread fermented by W. confusa A16 containing dextran appears to enable safe bread recycling with low acidity and minimal quality loss., (Copyright © 2020 Elsevier B.V. All rights reserved.)

The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the dextran formed by the strain consisted of a α-(1 → 6)-linked linear backbone and 3% α-(1 → 3) branches, and had a molar mass of 3.3 × 10 6  g/mol. In situ production resulted in 3.5% dextran (DW) which significantly enhanced the dough extensional properties, increased the bread specific volume (∼13%) and decreased crumb firmness (∼43%), moisture loss (∼15%) and staling rate (∼10%), compared to the control millet bread. DSC analysis showed that amylopectin recrystallization was significantly reduced in the bread containing dextran. In situ dextran production altered the nutritional value of millet, leading to increased free phenolic content (∼30%) and antioxidant activity. It also markedly lowered the bread predicted glycemic index and improved in vitro protein digestibility., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Food systems worldwide have become industrialized over the past century with impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality diets can be exemplified by industrially produced, refined wheat bread. There is substantial demand for designing healthier bread, and host-microbiota commensalism has emerged as a key factor in food product development aiming to deliver health benefits. Based on pre-clinical and clinical studies, this review provides an overview of main strategies for designing healthy bread from the microbiota perspective. We also discuss how microbiota-based precision nutrition can be harnessed in the design of healthy bread tailored to specific individuals or populations. In addition to being an important source of dietary fiber and phytochemicals, bread is the largest contributor to the intake of common food additives in the countries consuming Western-like diets with ramifications in health and disease via the gut microbiota. Pre-clinical and small-scale clinical studies suggest that the use of alternative grains, supplementation of bread to induce functional properties and sourdough fermentation hold great potential in reducing the risk factors associated with diet-related non-communicable diseases by modulating the gut microbiota. Nevertheless, functional ingredients formulated in bread may need to be applied in a targeted and individual-specific manner to deliver expected benefits and avoid potentially detrimental consequences. Overall, we identify major knowledge gaps and research opportunities for developing gut-friendly breads with scientifically validated health benefits. • Gut microbiome-based strategies for breadmaking to reduce disease risk. • Emerging evidence of microbiome-mediated effects of food additives and compounds in breadmaking on health. • More clinical studies needed in non-Western and pediatric populations. • Potential benefits of development of bread products guided by precision nutrition. [ABSTRACT FROM AUTHOR]

Bread as a staple food has been predominantly prepared from refined wheat flour. The world's demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science. [ABSTRACT FROM AUTHOR]

The use of grains as an alternative to wheat in breadmaking has rapidly grown in the last few years, driven by the Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals and milling by-products, such as bran, are of particular interest. The production of partially substituted or wheat-free bread is, however, a challenging task in terms of texture and flavour attributes. The present review covers recent advances in the application of dextrans in improving dough rheology, baking performance and bread flavour characteristics. Emphasis has been given to in situ application of dextran via sourdough technology as a 'clean label' alternative to commercial hydrocolloid additives. In-situ dextran production leads to bread with higher specific volume, softer crumbs and increased moisture content. Dextran also provides an anti-staling effect attributable to its ability to reduce water mobility and retard starch retrogradation. A structure–function relationship has suggested that dextran with high molecular weight and less branching is superior in enhancing bread quality. Furthermore, mild acidification favours the functionality of dextran in dough and bread systems, while intensive acidification results in adverse effects. Lactic acid bacterial strains belonging to the genus Weissella exhibiting mild acidification are therefore appreciated in regard to the utilisation of in-situ produced dextran. This review highlights the novel application of dextran as a flavour masking agent to minimise off-flavours (e.g. beany flavour, bitter taste, and aftertaste) originating from non-wheat grains, consequently improving the acceptability of the final products. • Producing high quality breads from non-wheat flours is a technological challenge. • In situ produced dextran is a clean label alternative to commercial hydrocolloids. • Dextrans modify dough rheology and improves bread textural quality and shelf-life. • Dextrans can mask the off-flavours originating from non-wheat flours. • Dextran structure and dough acidity are critical factors for in situ application. [ABSTRACT FROM AUTHOR]

• Bioprocessing improved faba bean antifungal potential. • Antifungal activity depended on proteins and peptides released through bioprocessing. • The use of fermented faba bean as ingredient efficiently delayed fungal growth in bread. [ABSTRACT FROM AUTHOR]

The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain protein-enriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E−143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (∼21%) and reduced crumb hardness (∼12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides , probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation. [ABSTRACT FROM AUTHOR]

Occurrence of surplus bread (SB) is common in the baking industry. Edible surplus bread can be utilized as a new bread dough ingredient; however, it creates technological challenges that affect the quality of the new bread. In this study, the interactions of SB with dough macromolecules were studied in a gluten-starch model dough system and subsequent model bread. Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) were produced by dextransucrase preparation, incorporated into the dough containing SB, and their individual influence on dough rheology and bread structure was investigated. Compared to control model dough/bread, the addition of SB at 10% level significantly decreased extensibility of the dough, dough level, and specific volume (SV) of bread, despite standardized gluten content and optimized water absorption (WA). This confirms that SB constituents (especially gelatinized starch) deteriorate the dough structure-forming by interactions with gluten network. Dextran addition at appropriate level (0.7%) with optimized WA, shielded the gluten network from the interactions of SB, thus, increasing dough extensibility and softness. Furthermore, dextran-enrichment significantly reduced the hardness and staling of breads and increased the SV to the control model bread level. MIMOs, especially at low concentration, induced stronger interactions with gluten proteins than dextran. However, the addition of MIMOs reduced the SV of breads containing SB and did not reduce the overall crumb hardness despite partially preventing starch retrogradation in the early phase of storage. The protective interactions of dextran with dough macromolecules showed that in vitro dextran could be utilized to enable recycling of edible SB. [Display omitted] • Weissella confusa A16 dextran and MIMO were produced by enzyme preparation. • SB-gluten interactions increased dough tenacity, and reduced extensibility and SV. • Dextran softened the dough and efficiently protected gluten from interactions of SB. • Dextran improved the SV and retarded crumb firming with optimal level of 0.7%/FW. • MIMOs interacted with gluten, decreased SV but retarded starch retrogradation. [ABSTRACT FROM AUTHOR]

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 (7.9–8.9 μg/100 g 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 masking effect on the beany and sour notes and aftertaste, consistently with reduced levels of green or grassy volatiles (e.g. hexanal, heptanal, (E , E)-2,4-decadienal, and 2-pentylfuran). Overall, the mixed fermentation method using P. freudenreichii DSM 20271 and W. confusa A16 showed potential for B12 fortification of bread products with high sensory quality. • Fermentation simultaneously produced dextran, vitamin B12, and propionate. • This led to improved texture quality and microbial shelf life of fortified bread. • Dextran exhibited a flavour-masking effect e.g. on beany and sour notes. • This was linked to less beany/green volatile compounds based on SPME-GC-MS. • Consuming 100 g of fortified bread would meet the recommended daily intake for B12. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of dextran produced in situ by Weissella confusa A16 on the flavour and texture perception of wholegrain sorghum bread containing 50% of wheat flour. Descriptive sensory profiling revealed that sorghum sourdough bread containing in situ produced dextran (0.56% bread weight) was more elastic, foldable, moist, cohesive, soft, flexible, and smooth compared to control sorghum sourdough or native sorghum breads (p < 0.05), consistently with the instrumental data. Fermentation significantly increased off-notes such as sour flavour, bitter taste, and aftertaste probably due to the acids production and release of small molecular weight polyphenol compounds (e.g. caffeic acid). The dextran-enriched sorghum sourdough bread, however, showed a significant reduction of flavour intensity perception compared to the control sorghum sourdough bread, despite similar levels of acidification and polyphenols. A trained sensory panel (n = 17) was employed to study specifically the masking effect of dextran on sour and bitter notes in model bread systems containing fixed amounts of tastants (acids or caffeine) and varying concentrations of dextran (0.12–0.96% bread weight) above and below the experimentally determined critical overlap concentration C* of dextran (0.43%, w/w). Breads containing higher levels of dextran exhibited a more cohesive, springy, and soft texture with significantly less perceived sourness and bitterness intensity. The flavour suppressing seemed to occur at above the critical overlap concentration but remained unaffected at lower concentrations. Dextran produced by W. confusa A16 is a promising texture-enhancing and flavour-masking agent in wholegrain products, which may lead to future innovations in this area. Image 1 • Sourdough fermentation can be tailored to decrease intensity of off-notes in sorghum bread. • This was attributed to the in-situ produced dextran and improved bread texture. • Masking of sour and bitter notes occurred above the critical overlap concentration. • The relevance of dextran in flavour masking of solid food products is a novel concept. [ABSTRACT FROM AUTHOR]

To compensate the absence of viscoelastic gluten network, water-binding and viscosity-forming ingredients, hydrocolloids, are commonly used in gluten-free doughs. Currently, hydrocolloids are often E coded while many consumers prefer "clean-label" alternatives. For instance, microbial and cereal β-glucans are known to produce viscosity. In this study, the technological potential of these β-glucans as natural hydrocolloids was evaluated in gluten-free oat baking. Microbial β-glucan was produced by fermentation with P. claussenii using oat bran concentrate (OBC) as a raw material. Oat β-glucan was studied as various forms of OBC: as untreated OBC, pre-treated OBC suspension, and water-extractable fraction of OBC suspension (oat β-glucan extract). The baking properties after natural hydrocolloid additions were compared to a reference oat bread which was baked with common commercial hydrocolloids (psyllium, HPMC). The levels of hydrocolloids in the doughs were optimised by a test baking method. Among the hydrocolloids studied, the best bread properties were achieved with oat β-glucan extract as a hydrocolloid, as the breads resulted in similar specific volume and 37% lower staling rate compared to oat breads baked with commercial hydrocolloids. Thus, oat β-glucan extract provided a feasible and "clean-label" alternative for commercial hydrocolloids in gluten-free oat baking. • Oat β-glucan extract functioned well as a hydrocolloid in gluten-free oat baking. • Water-extraction increased β-glucan solubilisation and some structure was formed. • Additionally, removal of water-insoluble matter from oat bran concentrate was crucial. • With oat β-glucan extract, psyllium and HPMC could be replaced. • Oat β-glucan extract improved crumb properties and storage stability of oat bread. [ABSTRACT FROM AUTHOR]