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dc.contributor.authorNionelli L
dc.contributor.authorMontemurro M
dc.contributor.authorPontonio E
dc.contributor.authorVerni M
dc.contributor.authorGobbetti M
dc.contributor.authorRizzello CG
dc.date.accessioned2019-02-11T14:52:29Z
dc.date.available2019-02-11T14:52:29Z
dc.date.issued2018
dc.identifier.issn0168-1605
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijfoodmicro.2018.04.036
dc.identifier.urihttp://hdl.handle.net/10863/8098
dc.description.abstractLactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantantm/s5, Pediococcus acidilactici/s5, and Leuconostoc rnesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation. The in vitro protein digestibility increased up to 90%. Experimental wheat breads were made adding 5% to 15% (w/w) hemp sourdough to the formula, characterized, and compared to baker's yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features of wheat bread, without adversely affect the sensory profile. Proportionally to the fortification with hemp sourdough, protein digestibility of the breads increased, while the predicted glycemic index significantly decreased (87 vs 100%). This work demonstrated that the fermentation with selected starters improved nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile.en_US
dc.languageEnglish
dc.language.isoenen_US
dc.rights
dc.titlePro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortificationen_US
dc.typeArticleen_US
dc.date.updated2018-12-10T08:10:20Z
dc.language.isiEN-GB
dc.journal.titleInternational Journal of Food Microbiology
dc.description.fulltextreserveden_US


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