From waste to taste: Application of fermented spent rootlet ingredients in a bread system

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dc.contributor.authorNeylon, Emmaen
dc.contributor.authorNyhan, Lauraen
dc.contributor.authorZannini, Emanueleen
dc.contributor.authorSahin, Aylin W.en
dc.contributor.authorArendt, Elke K.en
dc.contributor.funderHorizon 2020en
dc.date.accessioned2023-07-14T10:50:15Z
dc.date.available2023-07-14T10:50:15Z
dc.date.issued2023-04-06T00:00:00Zen
dc.description.abstractThe process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using MG1 (BR-MG1), TR116 (BR-TR116), FST1.7 (BR-FST1.7), FST2.11 (BR-FST2.11), and R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker's flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1549en
dc.identifier.citationNeylon, E., Nyhan, L., Zannini, E., Sahin, A.W. and Arendt, E.K. (2023) ‘From waste to taste: application of fermented spent rootlet ingredients in a bread system’, Foods, 12(7), 1549 (25 pp). https://doi.org/10.3390/foods12071549en
dc.identifier.doi10.3390/foods12071549en
dc.identifier.endpage25en
dc.identifier.issn2304-8158en
dc.identifier.issued7en
dc.identifier.journaltitleFoodsen
dc.identifier.other37048370en
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/14739
dc.identifier.volume12en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.rights© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).en
dc.rights.urihttps:// creativecommons.org/licenses/by/ 4.0/en
dc.subjectBrewing by-productsen
dc.subjectBy-product valorisationen
dc.subjectCircular bio-economyen
dc.subjectLactic acid bacteria fermentationen
dc.subjectMalting by-productsen
dc.subjectSustainabilityen
dc.titleFrom waste to taste: Application of fermented spent rootlet ingredients in a bread systemen
dc.typeArticle (peer-reviewed)en
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