Reference Number: 69
Effect of sourdough fermentation, by different starter culture (lactic acid bacteria Lactococcus lactis ssp. Lactis, Weissella confusa, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and yeast Kluyveromyces marxianus subsp. Marxianus), on antioxidant capacity of rye dough and bread was determined and compared with spontaneous fermentation. The total phenolic content and antioxidant activities assessed using Trolox equivalent antioxidant capacity and radical scavenging activity expressed in terms of Trolox equivalents and of percentage of discolouration, were measured. The results indicate that antioxidant activity of the rye sourdough highly depends on the type of inoculum used for fermentation and the levels of bioactive compounds change during the bread making process. Fermentation process and type of starter culture are tools to increase the bioactive compounds with antioxidant activities of the rye bread.
SIGNIFICANCE OF THIS STUDY
Rye is an important sources of dietary fibres (arabinoxylans, fructans, beta-glucans) and bioactive compounds, such as lignans, sterols, vitamins, and minerals. The current paper shows that the phenolic content and antioxidant capacity of the rye can be modulated during the bread making process. The results of the study indicated that sourdough fermentation increased the antioxidant capacity which could be due the increased levels of easily extractable phenolic compounds. The mechanisms behind this increase is based on the type of fermentation and the metabolic activity of lactic acid bacteria present in the starter that helps enable the increase of the phenolic content and antioxidant capacity of the sourdough as seen in rye bread.