A research conducted by the Department of Agri-Food Science and Technology of Cesena, Italy, and published in the Journal of Functional Foods characterized the functional and biochemical parameters of a baking ingredient prepared with durum wheat by-products (micronized bran and semolina) fermented by yeasts and lactic acid bacteria.
The mixture of unfermented milling by-products and the mixture fermented from a baking yeast were used as a reference. The innovative ingredient showed a more stable color than the references and a more complex profile in volatile molecules characterized by a higher presence of alcohols, ketones and acids. A significant increase in the content of peptides, short-chain fatty acids, total phenols, antioxidant activity and prebiotic activity, as well as a reduction in phytic acid content compared to references, was observed in samples fermented by the selected microbial consortium.
