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Wheat bread biofortification with rootlets, a malting by-product.

Deborah M Waters¹, Wilma Kingston, Fritz Jacob

¹School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland.

Journal of the Science of Food and Agriculture

|April 23, 2013

Summary

This summary is machine-generated.

Barley rootlets, a malting by-product, can enhance wheat bread nutritional value and texture. Incorporating up to 10% fermented or milled rootlets creates a healthier bread alternative with improved sensory acceptance.

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Area of Science:

Food Science
Nutritional Science
Agricultural By-products Valorization

Background:

Barley rootlets, a byproduct of malting, are typically underutilized as fodder.
This study explores the potential of incorporating milled and fermented barley rootlets into wheat bread formulations.
The objective is to create a nutritious bread with enhanced technological properties.

Purpose of the Study:

To evaluate the nutritional and technological impact of adding barley rootlets to wheat bread.
To assess the sensory acceptability of rootlet-enriched bread.
To explore the valorization of a malting industry by-product.

Main Methods:

Wheat bread formulations incorporating milled and Lactobacillus plantarum FST 1.7-fermented barley rootlets (up to 10%).
Chemical analysis of rootlets for nutritional and bioactive compounds (proteins, amino acids, fatty acids, dietary fibre, polyphenols, minerals).
Technological and textural evaluation of bread properties.
Sensory panel analysis for consumer acceptance.

Main Results:

Barley rootlets are rich in essential amino acids (especially lysine), dietary fibre, polyphenols, and minerals.
Rootlet incorporation improved bread's nutritional profile and offered potential health benefits associated with dietary fibre.
Breads with up to 10% rootlet inclusion demonstrated comparable or superior nutritive, technological, and textural attributes to wholemeal bread.
Sensory evaluation indicated good acceptance of the rootlet-enriched breads.

Conclusions:

Wheat bread enriched with up to 10% milled or fermented barley rootlets offers a nutritionally superior and technologically sound alternative to wholemeal bread.
Rootlet incorporation enhances essential amino acid content, particularly lysine, and provides beneficial bioactive compounds.
This approach successfully valorizes a malting by-product, increasing its market value and promoting sustainable food practices.