# Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

## TL;DR

This study explores how fermenting sprouted wheat and barley flours with specific bacteria improves bread nutrition and baking properties compared to traditional methods.

## Contribution

The paper introduces tailored type III sourdoughs from sprouted flours with selected lactic acid bacteria for enhanced nutritional and functional benefits in bread.

## Key findings

- Fermentation increased peptides and phenolic compounds significantly in sprouted flours.
- Sprouted barley sourdough bread showed high dietary fiber, improved protein digestibility, and reduced glycemic index.
- Type III sourdoughs improved dough rheology and sensory qualities like aroma and texture.

## Abstract

This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10, and Lactiplantibacillus plantarum SB88.B4 for sprouted wheat flour; and Leuconostoc pseudomesenteroides DSM 20193, L. plantarum 7A, and F. rossiae (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved in vitro protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers.

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•Fermentation increases peptides, TFAA, and polyphenols in sprouted flours.•Fermentation regulates flour enzymatic activity useful in bread making.•Type III sourdoughs from sprouted flours enhance rheology.•Fermentation boosts In vitro protein digestibility and ACE inhibitory activity.•Sensory profile improved with type III sourdoughs.

Fermentation increases peptides, TFAA, and polyphenols in sprouted flours.

Fermentation regulates flour enzymatic activity useful in bread making.

Type III sourdoughs from sprouted flours enhance rheology.

Fermentation boosts In vitro protein digestibility and ACE inhibitory activity.

Sensory profile improved with type III sourdoughs.