Abstract
This study aimed to optimize sourdough preparation from pulse-based flours (faba bean flour, faba bean protein concentrate, and yellow pea flour) using several binary consortia of lactic acid bacteria and yeasts for making new bread formulations. A total of 288 type-II sourdoughs with varying flour substrates and fermentation times were designed. Screening based on optimal sourdough criteria identified seventeen best-performing type-II sourdoughs. The transition to type-IV sourdoughs markedly enhanced their maturity and functionality. Six most promising pulse-based type-IV sourdoughs were selected as tailored inocula for sourdough breadmaking, leading to significant biochemical differences compared to wholewheat bread made with baker's yeast (control). Pulse-based sourdough breads showed higher protein content and superior amino acid profiles. The lowest levels of antinutritional factors were found when Leuconostoc mesenteroides and Saccharomyces cerevisiae were co-cultured in yellow pea. Despite lower in vitro protein digestibility in sourdough breads, the synergistic interaction of Levilactobacillus namurensis and Torulaspora delbrueckii improved protein quality regardless of flour compositions. Additionally, pulse-based sourdoughs enriched the breads with phenolics, like catechin, rutin, epicatechin, sinapic acid, and quercetin, offering substantial functional benefits. Despite the adverse textural characteristics, most sourdough breads exhibited more complex volatile organic compound profiles compared to that of the control.