2019
DOI: 10.1016/j.foodchem.2019.01.126
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Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

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Cited by 77 publications
(77 citation statements)
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“…The sourdough from pearl millet, fermented with the Weissella confusa strain that is able to synthesize dextran, was added (10%) to the bread made with whole grain pearl millet and wheat flours. Although the total phenolic content of the sourdough bread fermented with Weissella confusa strain was smaller compared to the control, the free phenolics concentration in the sourdough bread was higher (Wang et al, 2019). The phenolic content of a bread made with wheat flour, hop sourdough and rice bran was substantially improved, as well as the sensorial and technological properties of the fortified product.…”
Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning
confidence: 85%
“…The sourdough from pearl millet, fermented with the Weissella confusa strain that is able to synthesize dextran, was added (10%) to the bread made with whole grain pearl millet and wheat flours. Although the total phenolic content of the sourdough bread fermented with Weissella confusa strain was smaller compared to the control, the free phenolics concentration in the sourdough bread was higher (Wang et al, 2019). The phenolic content of a bread made with wheat flour, hop sourdough and rice bran was substantially improved, as well as the sensorial and technological properties of the fortified product.…”
Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning
confidence: 85%
“…Increased extractability of PCs, synthesis of new bioactive compounds, and consequent liberation of PCs due to structural breakdown of cereal cell walls have all been attributed to such increases in WG-PCs after fermentation ( Table 2). Through metabolic activities of microbes, fermentation also induces structural breakdown of the cell wall, which leads to synthesis of various bioactive compounds [65]. Equally important are the roles of proteases, amylases, xylanases derived from fermenting microorganisms, and the cereal grain that contributes to modification of the grain and distorting of chemical bonds, which, consequently, releases bound phenolics (Figure 3).…”
Section: Impact Of Fermentation On Phenolic Compounds In Wgsmentioning
confidence: 99%
“…General increases in AA of fermented foods have been attributed to a release of bound PC due to activities of hydrolytic enzymes and contents modulated during fermentation of a maize-based product and koji from millet [62,95]. A likely conversion of bound PCs into health-related components, a release of soluble phytochemicals and other non-PCs as well as increased extractability of AA-related PCs have equally been implicated to have led to an increase in AA during the fermentation of WGs into tempe, ting, and sourdough (from millet and rye) [65,69,85,92,97]. An addition to these could be that the fermentation process facilitated cleavage/dissociation of the bonds between PCs and other constituents leading to a release of PC-monomers, which yield AAs.…”
Section: Impact Of Fermentation On Antioxidant Activity In Wgsmentioning
confidence: 99%
“…On whole, these millets flour offer an immense opportunity for formulating innovative food products for the health market. Recent publications on millet‐based fusion products, bread (Patil, Rudra, Varghese, & Kaur, 2016; Wang et al., 2019), biscuit (Saha et al., 2011), waffle (Chaitra, Abhishek, Sudha, Vanitha, & Crassina, 2020), and pasta (Kumar et al., 2019), indicate this trend.…”
Section: Introductionmentioning
confidence: 96%