Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

Abstract

SummaryThe optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter oflactic acid bacteria‐added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OBF1) and F2 (OBF2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content,in vitroash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.