Reports from University of Bari Add New Data to Findings in Cereal Foods (Use of fermented milling by-products as functional ingredient to develop a...

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Reports from University of Bari Add New Data to Findings in Cereal Foods (Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread)

By a News Reporter-Staff News Editor at Food Weekly News -- Research findings on Cereal Foods are discussed in a new report. According to news reporting from Bari, Italy, by VerticalNews journalists, research stated, "Selected Lactobacillus plantarum DSM 32248 and Lactobacillus rossiae DSM 32249, isolated and identified from wheat germ, were used to ferment a milling by-products mixture. Lactic acid bacteria metabolisms improved the functional properties of wheat bran and germ, which are considered important sources of functional compounds."

The news correspondents obtained a quote from the research from the University of Bari, "Wheat breads were manufactured using 15% (w/w) of fermented (and unfermented) milling by-products, and compared to baker's yeast wheat bread manufactured without the addition of milling by-products. The use of the fermented ingredient improved the biochemical, functional, nutritional, textural, and sensory features of wheat bread, showing better performances compared to the solely use of wheat flour. Protein digestibility, nutritional indexes, and the rate of starch hydrolysis markedly improved using fermented milling by-products as ingredient. Enriched bread was also characterized by high content of dietary fibre and low glycaemic index determined in vivo. This study exploited the potential of fermented milling by products as functional ingredient. According to the Regulations the bread made under this study conditions can be defined as 'high fibre content' and 'low glycaemic index."

According to the news reporters, the research concluded: "A number of advantages encouraged the manufacture of novel and healthy and functional leavened baked goods."

For more information on this research see: Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread. Journal of Cereal Science, 2017;77():235-242. Journal of Cereal Science can be contacted at: Academic Press Ltd- Elsevier Science Ltd, 24-28 Oval Rd, London NW1 7DX, England. (Elsevier -; Journal of Cereal Science -

Our news journalists report that additional information may be obtained by contacting C.G. Rizzello, Univ Bari Aldo Moro, Dept. of Soil Plant & Food Sci, I-70126 Bari, Italy. Additional authors for this research include A. Lorusso, M. Gobbetti and E. Pontonio.

The direct object identifier (DOI) for that additional information is: This DOI is a link to an online electronic document that is either free or for purchase, and can be your direct source for a journal article and its citation.

Keywords for this news article include: Bari, Italy, Europe, Cereal Foods, University of Bari.

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