Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics

The aim of this study was to evaluate the effect of using sourdough containing Lactobacillus sakei (L. sakei) and germinated brown rice on chemical composition, functional characteristics, and sensory properties of leavened bread. In this context, three types of germinated brown rice sourdoughs containing L. sakei, Lactobacillus sanfranciscensis (L. sanfranciscensis) and the mixture of L. sakei + L. sanfranciscensis were prepared and used for bread production. According to the results, a significant decrease in the pH and protein values and a significant increase in the moisture and free amino acid contents were observed in the breads prepared using different sourdoughs compared to control bread (p ≤ 0.05). The use of sourdough containing L. sakei resulted in a bread with the highest amounts of bound and total phenolic compounds and antioxidant activity. The results also indicated a significant increase in gamma-amino butyric acid (GABA) content in breads prepared by L. sakei + L. sanfranciscensis and L. sakei fermented sourdoughs, respectively. The L. sakei + L. sanfranciscensis and L. sanfranciscensis containing sourdough breads gained the highest overall acceptability from sensory panelists point of view (p > 0.05). Overall, L. sakei showed a remarkable potential for use in the production of functional breads.