Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Abstract

The growth of lactic acid bacteria during liquid-state fermentation of buckwheat fl our and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied.The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat fl our. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat fl our focusing on some physical properties of the water biscuits.

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

“…The results indicate that the baking conditions, physical structure of BBs, and interactions of the digestive fluid are important factors affecting the expanded bioaccessibility of Ru and Q. This is in accordance with our recent study demonstrating the impact of selected LAB on some physical properties of BBs prepared from fermented buckwheat flour [ 17 ].…”

“…The raw and roasted buckwheat flour were pretreated to reduce microbial populations before the fermentation process as described in detail by Wronkowska et al [ 17 ]. In brief, about 50 g of flour was suspended in 950 mL of distilled water, heated at 90 °C for 45 min, then autoclaved at 121 °C/15 min and finally cooled to 37 °C.…”

“…bulgaricus (151, K), L. plantarum (W42, IB), L. rhamnosus (GG, 8/4, K), L. salivarius AWH, and Streptococcus thermophilus Mk-10) were subjected to a liquid-state fermentation (LSF). The origin of the LAB was recently described by Wronkowska et al [ 17 ]. The 5% suspensions of buckwheat flour in distilled water were inoculated with 8.00 log CFU mL −1 of selected LAB and fermented at 37 °C for 24 h. After fermentation, flours were freeze-dried (Christ-Epsilon 2-6D LSC plus, Osterode am Harz, Germany) and retrieved for BBs preparation.…”

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

“…These authors suggested that intact buckwheat proteins could acquire the ability to inhibit ACE after being consumed and can then be subjected to gastrointestinal digestion. Also, the physical structure of biscuits seems to be important as the impact of select bacteria on some physical properties of the water biscuits prepared from fermented buckwheat flour was previously demonstrated [28]. In summary, the bioaccessible ACE inhibitory activity from biscuits formulated from fermented buckwheat flours was found to be high.…”

“…Commercially available flour obtained from Polish common buckwheat ( Fagapyrum esculentum Moench) was purchased from a local industry plant (Melvit S.A., Kruki, Poland). The fermentation process and preparation of buckwheat biscuits were carried out as described by Wronkowska et al [ 28 ] and Zieliński et al [ 29 ]. All bacteria used in this study originated from the Institute of Animal Reproduction and Food Research Polish Academy of Sciences collection, with one exception for L. rhamnosus GG, which was purchased from ATCC ® .…”